Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration.
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Sep 2021
Sep 2021
Historique:
revised:
18
05
2021
received:
08
01
2021
accepted:
23
06
2021
pubmed:
3
8
2021
medline:
6
10
2021
entrez:
2
8
2021
Statut:
ppublish
Résumé
Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry are increasingly explored as food ingredients. However, intense sensory properties, and high salt contents, are often a limiting factor. Most of the sensory attributes, such as fish flavor and salty taste, can be ascribed to low-molecular-weight, water-soluble components, whereas bitterness is associated with small hydrophobic peptides. In this study, protein hydrolysates based on head and backbone residuals from Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) were produced using two different enzymes. The effects of micro- and nanofiltration on the chemical composition, protein recovery, and sensory properties of the final products were investigated. The choice of raw material and enzyme had negligible effects, whereas nanofiltration caused a considerable reduction in metabolites, ash, and the intensity of several sensory attributes. The intensity of bitterness increased after nanofiltration, indicating that small peptides associated with bitter taste were retained by the membrane. Total protein yield after microfiltration was 24%-29%, whereas 19%-24% were recovered in the nanofiltration retentate. PRACTICAL APPLICATION: Enzymatic protein hydrolysates can be included in food products to increase the protein content, and as a nutritional supplement and/or functional ingredient; however, unpalatable and intense flavors limit applications. This study investigated the use of membrane filtration to improve flavor quality and reduce salt content in fish protein hydrolysates. Although some protein loss is unavoidable in micro- and nanofiltration, this study demonstrates the production of fish protein hydrolysates with >90% protein and peptide content, which is suitable for inclusion in foods.
Identifiants
pubmed: 34337753
doi: 10.1111/1750-3841.15855
doi:
Substances chimiques
Fish Proteins
0
Flavoring Agents
0
Peptides
0
Protein Hydrolysates
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3855-3867Subventions
Organisme : Nofima: PepTek
Organisme : BBI-JU H2020: Aquabiopro-fit
ID : 790956
Organisme : Research Council of Norway: Whitefish
ID : 280498
Organisme : Aquafeed Tecnology Centre
ID : 245883/F50
Organisme : Nowegian NMR platform
ID : 226244/F50
Organisme : Bergen Research Foundation: Nowegian NMR platform
ID : BFS-NMR-1
Organisme : Sparebankstiftinga Sogn og Fjordane: Nowegian NMR platform
ID : 509-42/16
Informations de copyright
© 2021 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
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