Optimization of the Enzymatic Hydrolysis Assisted by Ultra-high Pressure Processing of Alaska Pollock Frame for Improving Flavour

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.

KEYWORDS:

• Alaska pollock frame (APF)
• ultra-high pressure processing (UHP)
• enzymatic hydrolysis
• free amino acid
• flavor component

Acknowledgments

This study was supported by the National Key Research and Development Program (2016YFD0400705), and scientific research project of Liaoning education department (LF2017008).

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was Supported by the the National Key Research and Development Program [grant number 2016YFD0400705]; Scientific research project of Liaoning Education Department [grant number LQ2017002].