Optimization of the Enzymatic Hydrolysis Assisted by Ultra-high Pressure Processing of Alaska Pollock Frame for Improving Flavour |
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Authors: | Wenhui Zhu Lunwei Zhu Wanlin Yang Jianrong Li Xuepeng Li |
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Affiliation: | 1. College of Food Science and Engineering, Bohai University , Jinzhou, Liaoning, China;2. National &3. Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products . Jinzhou, Liaoning, China;4. The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities . Jinzhou, Liaoning, China https://orcid.org/0000-0001-7824-3350;5. The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities . Jinzhou, Liaoning, China |
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Abstract: | ABSTRACT In order to improve the flavor of aquatic enzymatic hydrolysate, this study determined the effect of ultra-high pressure processing (UHP) coupled with enzymatic hydrolysis on the flavor of Alaska pollock frame (APF) hydrolysates. The optimal conditions for UHP enzymatic hydrolysis were as follows: pressure time was 60 min, pH value was 7.5, and pressure was 150 MPa. The content of soluble peptide, total-free amino acid, and delicious amino acid (DAA) content of atmospheric pressure and UHP hydrolysates were 11.37 vs 16.70 mg/mL, 5 528 vs 6 234 mg/100 g, and 2145 vs 2411 mg/100 g, respectively. The major compounds in the enzymatic hydrolysates of UHP included seven types of ketones (18.31%), 8 types of aldehydes (6.35%), 3 types of alcohols (2.61%), one type of ester (0.38%), and one type of furan (7.89%). The results of electronic tongue (e-tongue) demonstrated good agreement with gas chromatography-mass spectrometry (GC-MS) analysis. In conclusion, UHP enzymatic hydrolysis can be a potential tool to improve the flavor compounds of hydrolysates. |
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Keywords: | Alaska pollock frame (APF) ultra-high pressure processing (UHP) enzymatic hydrolysis free amino acid flavor component |
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