Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Optimization and Flavor Quality of Enzymatic Hydrolysate from Dark Muscle of Skipjack

  • Jang, H.J. (Faculty of Food Science & Biotechnology/Institute of Seafood Science, Pukyong National University) ;
  • Kim, M.C. (Faculty of Food Science & Biotechnology/Institute of Seafood Science, Pukyong National University) ;
  • Jung, E.M. (Seasoning & Spice Trading Co.) ;
  • Shin, E.C. (Faculty of Food Science & Biotechnology/Institute of Seafood Science, Pukyong National University) ;
  • Lee, S.H. (Faculty of Food Science & Biotechnology/Institute of Seafood Science, Pukyong National University) ;
  • Lee, S.J. (Faculty of Food Science & Biotechnology/Institute of Seafood Science, Pukyong National University) ;
  • Kim, S.B. (Faculty of Food Science & Biotechnology/Institute of Seafood Science, Pukyong National University) ;
  • Lee, Y.B. (Faculty of Food Science & Biotechnology/Institute of Seafood Science, Pukyong National University)
  • Published : 2005.03.01
Download PDF
⟨ Previous Next ⟩

Abstract

Enzymatic hydrolysis of dark muscle of skipjack was optimized by using response surface methodology. Three factors of independent values were pH (4.2 to 9.8), time (0.6 to 3.4 hrs) and temperature (34℃ to 76℃), and independent values were optical density and brix. The optimum conditions for enzymatic hydrolysis were pH 7.0 to 8.0, 55℃ and 3 hrs. The headspace volatile compounds of reaction flavors using the enzymatic hydrolysate, cysteine and xylose were identified by using the combination of a canister system, gas chromatography and mass selective detector. Among 67 compounds, we identified 8 sulfur-containing compounds and 7 furans which were thought to be highly related to meat-like flavors.

Keywords

References

  1. FAO. 1997. Review of the State of World Fishery Resources: Marine Fisheries, Fisheries Circular N920 FIRM/C920, ISSN 0429-9329
  2. Guerard F, Guimas L, Binet A. 2002. Production of tuna waste hydrolysates by acommercial neutral protease preparation. J Molecular Catalysis B: Enzymatic 19-20: 489-498 https://doi.org/10.1016/S1381-1177(02)00203-5
  3. Wu YF, Baek HH, Cadwallader KR. 2000. Development of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP). J Food Sci 65: 1220-1227 https://doi.org/10.1111/j.1365-2621.2000.tb10269.x
  4. Meynier A, Mottram DS. 1995. The effect onthe formation of volatile compounds in meat-related model systems. Food Chem 52: 361-366 https://doi.org/10.1016/0308-8146(95)93282-V
  5. Shahidi F, Han XQ, Synowiecki J. 1995. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem 53: 285-293 https://doi.org/10.1016/0308-8146(95)93934-J
  6. Kim SK, Lee EH. 1987. Enzymatic modification of sardine protein concentrate. J Korean Agric Chem 30: 234-241
  7. Viera GHF, Martin AM, Saker-Sampaiao S, SobreiraRocha CA, Goncalves RCF, Charalambous G. 1995. Food flavors: Generation analysis and process influence. Elsevier, Amsterdam. p 1405-1412
  8. Ferreira NG, Hultin HO. 1994. Liquifying cod fish frames under acidic condition with a fungal enzyme. J Food Process Preserv 18: 87-101 https://doi.org/10.1111/j.1745-4549.1994.tb00245.x
  9. Benjakul S, Morrissey MT. 1997. Protein hydrolysates from pacific whitingsolid wastes. J Agric Food Chem 45: 3423-3430 https://doi.org/10.1021/jf970294g
  10. Kim E, Cha Y. 1996. Development of functional seasoning agents from skipjack preparation by-producr with commercial proteases: 1. Processing of hydrolysate form skipjack processing by-products with protease treatment. J Korean Soc Food Sci Nutr 25: 608-616
  11. Shahidi F, Synowiecki J, Balejko J. 1994. Proteolytic hydrolysis of muscle proteins of harp seal (Phoca groenlandica). J Agric Food Chem 42: 2634-2638 https://doi.org/10.1021/jf00047a048
  12. Lee J, Ye L, Landen WO, Eitenmiller RR. 2000. Optimization of an extraction procedure for the quantification of vitamin E in tomato and broccoli using response surface methodology. J Food Composition Analysis 13: 45-57 https://doi.org/10.1006/jfca.1999.0845
  13. Cho SM, Kwak KS, Park DC, Gu YS, Ji CI, Jang DH, Lee YB, Kim SB. 2004. Processing optimization and functional properties of gelatin from shark (lsurus oxyrinchus) cartilage. Food Hydrocolloids 18: 573-579 https://doi.org/10.1016/j.foodhyd.2003.10.001
  14. Zeboudj S, Belhaneche-Bensemra N, Belabbes R. 2004. Use of surface response methodology for the optimization of the concentration of the sweet orange essential oil of Algeria by wiped film evaporator. J Food Eng 67: 507-512
  15. Lowry OH, Rosebrough HJ, Farr AL, Randall RJ. 1951. Protein measurement with the folin phenol reagent. J Biol Chem 193: 265-275
  16. Shahidi F. 1989. Flavor chemistry trends and developments; Flavor of cooked meat. American Chemical Society Symposium Series 388, Washington. p 188-201
  17. Bruna JM, Hierro EM, Hoz LDL, Mottram DS, Fernandez M, Ordonez JA. 2001. The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages. Meat Sci 59: 970-107
  18. Edwards RA, Ordonez JA, Dainty RH, Hierro EM, Hoz L. 1999. Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages. Food Chem 64: 461-465 https://doi.org/10.1016/S0308-8146(98)00066-1
  19. Garcia C, Berdague JL, Antequera T, Lopez-Bote C, Cordoba JJ, Ventanas J. 1991. Volatile components of dry cured Iberian ham. Food Chem 41: 23-32
  20. Ruiz J, Ventanas J, Cava R, Andres A, Garcia C. 1999. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Sci 52: 19-27 https://doi.org/10.1016/S0309-1740(98)00144-2
  21. Berdague JL, Bonnaud N, Rousset S, Touraille C. 1993. Influence of pig crossbreed on the composition, volatile compound content and flavour of dry cured ham. Meat Sci 34: 119-129 https://doi.org/10.1016/0309-1740(93)90022-A
  22. Coillin S, Osman K, Delambre S, El-Zayat AI, Dufour JP. 1993. Investigation of volatile flavor compounds in fresh and ripened domiati cheese. J Agric Food Chem 41: 1659-1663 https://doi.org/10.1021/jf00034a027
  23. Persson T, von Sydow E. 1973 Aroma of canned beef of as chromatographic and mass spectrometric analysis of the volatiles. J Food Sci 38: 377-382 https://doi.org/10.1111/j.1365-2621.1973.tb01436.x
  24. Golovnya RV, Misharina TA, Garbuzov VG, Medvedyev FA. 1983. Volatile sulfur containing compounds in simulated meat flavour and their comparison with the constituents of natural aroma. Nahrung 27: 237-249 https://doi.org/10.1002/food.19830270314
  25. Hwang CF, Riha WE, Jin B, Karwe MV, Hartman TG, Daun H, Ho CT. 1997. Effect of cysteine addition on the volatile compounds released at the die during twin-screw extrusion of wheat flour. Lebensmittel-Wissenschaft und-Technologie 30: 411-416 https://doi.org/10.1006/fstl.1996.0203
  26. Machiels D, Saskia M, Ruth V, Posthumus MA, Istasse L. 2003. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta 60: 755-764 https://doi.org/10.1016/S0039-9140(03)00133-4
  27. Fors S. 1983. The Maillard reaction in foods and nutrition; Sensory properties of volatile Maillard reaction products and related compounds. American Chemical Society Symposium Series 215, Washington. p 185-286
  28. Bruna JM, Hierro EM, Hoz LDL, Mottram DS, Fernandez M, Ordonez JA. 2001. The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages. Meat Sci 56: 97-107
  29. Ruiz J, Ventanas J, Cava R, Andres A, Garcia C. 1999. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Sci 52: 19-27 https://doi.org/10.1016/S0309-1740(98)00144-2
  30. Moretti VM, Madonia G, Diaferia C, Mentasti T, Paleari MA, Panseri S. 2004. Giuseppe Pirone and Gustavo Gandini. Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions. Meat Sci 62: 845-854

Cited by

  1. Optimization of Alcalase for Krill Byproduct Hydrolysis and Antioxidative Activities by Response Surface Methodology vol.15, pp.4, 2010, https://doi.org/10.3746/jfn.2010.15.4.316
  2. Seafood flavourings characterization as prepared from the enzymatic hydrolysis of Undaria pinnatifida sporophyll by-product 2016, https://doi.org/10.1080/10942912.2016.1256302
  3. 자건대멸의 색택, 어취 및 in vitro 칼슘 흡수율에 미치는 주정과 유기산 처리의 효과 vol.34, pp.9, 2005, https://doi.org/10.3746/jkfn.2005.34.9.1471