TY - JOUR
T1 - Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products
AU - Peinado Pardo, Irene
AU - Koutsidis, Georgios
AU - Ames, Jenny
N1 - Published online 15-9-2015. No funding project details were supplied.
PY - 2015/9/15
Y1 - 2015/9/15
N2 - Amino acid-rich extracts derived from fish by-products were utilised to generate flavour model systems with added glucose and/or fish oil. Combination of endo and exo peptidases resulted in the most marked increased in free amino acids, particularly for leucine, lysine and glutamic acid (48.3 ± 3.4 to 1,423.4 ± 59.6, 43.3 ± 1.2 to 1,485.4 ± 25.6 and 143.6 ± 21.7 to 980.9 ± 63.6 μg/g respectively). Main volatile products formed after heating the systems were 4-heptenal, 2,4-heptadienal, and some pyrazines. Increased concentrations of 1-octen-3-ol or 1-hepten-4-ol were also observed in the heated systems compared to the controls. All of these volatile compounds have been identified among the volatile profile of cooked seafood. Conversion of low value fish derived materials such as fish powder, into more valuable products such as flavour precursors and subsequently flavour compounds might be a commercially viable proposition for the fish industry.Chemical compounds studied in this articleGlutamic acid (Pubchem CID 611); Aspartic acid (Pubchem CID: 424); Leucine (Pubchem CID: 6106); Lysine (Pubchem CID: 5962); 1-Octen-3-ol (Pubchem CID: 18827); 2,4-Heptadienal (Pubchem CID: 20307); 4-Heptenal (Pubchem CID:71590); 1-Hepten-4-ol (Pubchem CID: 19040)
AB - Amino acid-rich extracts derived from fish by-products were utilised to generate flavour model systems with added glucose and/or fish oil. Combination of endo and exo peptidases resulted in the most marked increased in free amino acids, particularly for leucine, lysine and glutamic acid (48.3 ± 3.4 to 1,423.4 ± 59.6, 43.3 ± 1.2 to 1,485.4 ± 25.6 and 143.6 ± 21.7 to 980.9 ± 63.6 μg/g respectively). Main volatile products formed after heating the systems were 4-heptenal, 2,4-heptadienal, and some pyrazines. Increased concentrations of 1-octen-3-ol or 1-hepten-4-ol were also observed in the heated systems compared to the controls. All of these volatile compounds have been identified among the volatile profile of cooked seafood. Conversion of low value fish derived materials such as fish powder, into more valuable products such as flavour precursors and subsequently flavour compounds might be a commercially viable proposition for the fish industry.Chemical compounds studied in this articleGlutamic acid (Pubchem CID 611); Aspartic acid (Pubchem CID: 424); Leucine (Pubchem CID: 6106); Lysine (Pubchem CID: 5962); 1-Octen-3-ol (Pubchem CID: 18827); 2,4-Heptadienal (Pubchem CID: 20307); 4-Heptenal (Pubchem CID:71590); 1-Hepten-4-ol (Pubchem CID: 19040)
KW - enzymatic hydrolysis
KW - amino acids
KW - volatiles
KW - fish by-products
KW - seafood flavour
U2 - 10.1016/j.lwt.2015.09.025
DO - 10.1016/j.lwt.2015.09.025
M3 - Article
VL - 66
SP - 444
EP - 452
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
IS - 1
ER -