TY - JOUR
T1 - Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel
AU - Yarnpakdee, Suthasinee
AU - Benjakul, Soottawat
AU - Kristinsson, Hordur G.
AU - Maqsood, Sajid
N1 - Funding Information:
This research was supported by the Thailand Research Fund under the Royal Golden Jubilee Ph.D. Program to Suthasinee Yarnpakdee ( PHD/0226/2552 ) and Prince of Songkla University, Thailand . TRF senior research scholar program and the National Research Council of Thailand are also acknowledged for financial support.
PY - 2012/12/15
Y1 - 2012/12/15
N2 - Impact of different pretreatments on chemical compositions of Indian mackerel mince was studied. Mince prepared using washing/membrane removal/alkaline solubilisation process (W-MR-Al) contained the lowest remaining myoglobin and haem iron content and also showed the lowest total lipid and phospholipid contents. When mince and W-MR-Al were hydrolysed using Alcalase for up to 120 min, a higher degree of hydrolysis (DH) was found in W-MR-Al after 30 min of hydrolysis. Furthermore, hydrolysate from W-MR-Al had lower peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and non-haem iron content throughout hydrolysis period (P < 0.05). When hydrolysate powder produced from mince and W-MR-Al (0-0.3% w/v) were fortified in milk, the former resulted in the lower likeness score (P < 0.05) at all levels used. The addition of the latter, for up to 0.2%, had no effect on likeness of all attributes, compared with milk without fortification (P > 0.05). Therefore, the appropriate pretreatment of mince yielded hydrolysate with lower fishy odour.
AB - Impact of different pretreatments on chemical compositions of Indian mackerel mince was studied. Mince prepared using washing/membrane removal/alkaline solubilisation process (W-MR-Al) contained the lowest remaining myoglobin and haem iron content and also showed the lowest total lipid and phospholipid contents. When mince and W-MR-Al were hydrolysed using Alcalase for up to 120 min, a higher degree of hydrolysis (DH) was found in W-MR-Al after 30 min of hydrolysis. Furthermore, hydrolysate from W-MR-Al had lower peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and non-haem iron content throughout hydrolysis period (P < 0.05). When hydrolysate powder produced from mince and W-MR-Al (0-0.3% w/v) were fortified in milk, the former resulted in the lower likeness score (P < 0.05) at all levels used. The addition of the latter, for up to 0.2%, had no effect on likeness of all attributes, compared with milk without fortification (P > 0.05). Therefore, the appropriate pretreatment of mince yielded hydrolysate with lower fishy odour.
KW - Fishy odour
KW - Fortification
KW - Indian mackerel
KW - Lipid oxidation
KW - Protein hydrolysate
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U2 - 10.1016/j.foodchem.2012.07.037
DO - 10.1016/j.foodchem.2012.07.037
M3 - Article
C2 - 22980831
AN - SCOPUS:84865309031
SN - 0308-8146
VL - 135
SP - 2474
EP - 2482
JO - Food Chemistry
JF - Food Chemistry
IS - 4
ER -