Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel

Suthasinee Yarnpakdee, Soottawat Benjakul, Hordur G. Kristinsson, Sajid Maqsood

    Research output: Contribution to journalArticlepeer-review

    33 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)2474-2482
    Number of pages9
    JournalFood Chemistry
    Volume135
    Issue number4
    DOIs
    Publication statusPublished - Dec 15 2012

    Keywords

    • Fishy odour
    • Fortification
    • Indian mackerel
    • Lipid oxidation
    • Protein hydrolysate

    ASJC Scopus subject areas

    • Analytical Chemistry
    • Food Science

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