Study on Optimization of Enzymatic Hydrolysis of Fish Bone Paste and Flavor Characteristics of Hydrolysates

SHI Yue; WANG Jinxiang; LI Xuepeng; LI Jianrong; LI Tingting; GUO Xiaohua; HUANG Jianlian; DING Haochen

doi:10.13386/j.issn1002-0306.2021040030

Volume 42 Issue 23

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(23): 218-227. > DOI: 10.13386/j.issn1002-0306.2021040030

SHI Yue, WANG Jinxiang, LI Xuepeng, et al. Study on Optimization of Enzymatic Hydrolysis of Fish Bone Paste and Flavor Characteristics of Hydrolysates[J]. Science and Technology of Food Industry, 2021, 42(23): 218−227. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040030.

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Study on Optimization of Enzymatic Hydrolysis of Fish Bone Paste and Flavor Characteristics of Hydrolysates

1.
College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
2.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
3.
College of Life Science, Dalian Nationalities University, Dalian 116600, China
4.
Shandong Meijia Group Co., Ltd., Rizhao 276815,China
5.
Liaoning Anjoy Food Co., Ltd., Anshan 361003, China

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Received Date: April 05, 2021
Available Online: October 08, 2021

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Abstract

Abstract

Taking the ultra-fine fish bone paste prepared from cod bones as the object, the conditions of enzymatic hydrolysis of fish bone paste were optimized by using the single factor experiment and response surface design based on the degree of hydrolysis as an indicator. Meanwhile, the changes of flavor characteristics of fish bone paste and its hydrolysates were analyzed by employing electronic nose, electronic tongue, gas-phase ion migration chromatography(GC-IMS), and free amino acid determination. The results showed that the optimal enzymatic hydrolysis conditions were obtained at hydrolysis time of 5 hours, enzyme addition of 1.0%, material-liquid ratio of 1:1 by using flavor protease, yield 43.8% of hydrolysis degree. The electronic nose analysis results showed that the aromatic substances in the hydrolysate increased, while the content of undesirable compounds such as alkanes and ammonia decreased. The results of electronic tongue analysis showed that the acidity of the hydrolysate was increased, while the bitterness was reduced, and the overall taste was good and rich. There were 29 volatile compounds of hydrolysate and fish bone paste were detected by GC-IMS. In fish bone paste, the main volatile flavor substances were aldehydes and ketones, and the main flavor substances in the hydrolysate were ketones and esters. These types and contents of volatile flavor substances were significantly different. The hydrolysate increased the content of flavored amino acids and the hydrolysate had a good flavor.
- fish bone paste,
- enzymatic hydrolysis,
- flavor,
- taste compound

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References (39)

References

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