دورية أكاديمية
Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation
| العنوان: | Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation |
|---|---|
| المؤلفون: | Kathrine H. Bak, Sandra S. Waehrens, Yu Fu, Ching Yue Chow, Mikael A. Petersen, Jorge Ruiz-Carrascal, Wender L. P. Bredie, René Lametsch |
| المصدر: | Foods, Vol 10, Iss 12, p 3008 (2021) |
| بيانات النشر: | MDPI AG, 2021. |
| سنة النشر: | 2021 |
| المجموعة: | LCC:Chemical technology |
| مصطلحات موضوعية: | hydrolysates, sensory, volatile compounds, glucosamine, Maillard reaction, GC-MS, Chemical technology, TP1-1185 |
| الوصف: | Bovine (meat and heart) and porcine (hemoglobin and plasma) raw materials were hydrolyzed by Protease A (both endo- and exopeptidase activity), with or without glucosamine added during the enzyme inactivation step. Hydrolysates were characterized via peptide analysis (yield, UV- and fluorescence scanning spectroscopy, and peptide size distribution via size exclusion chromatography), sensory evaluation, and volatile compound analysis via gas chromatography mass-spectrometry (GC-MS) to determine if glucosamine-induced Maillard reaction improved taste and flavor. Porcine hemoglobin produced the most flavor-neutral hydrolysate, and could expectedly have the broadest application in food products. Both bovine meat and -heart hydrolysates were high in umami, and thereby good candidates for savory applications. Porcine plasma hydrolysate was high in liver flavor and would be suitable for addition to certain meat products where liver flavor is desirable. All hydrolysates had low perceived bitterness. Glucosamine-induced Maillard reaction had just a minor influence on the sensory profile via an increased perception of sweet taste (p = 0.038), umami taste (p = 0.042), and yolk flavor (p = 0.038) in the hydrolysates, irrespective of raw material. Glucosamine addition had a statistically significant effect on 13 of 69 volatiles detected in the hydrolysates, but the effect was minor and raw material-specific. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 10123008 2304-8158 |
| Relation: | https://www.mdpi.com/2304-8158/10/12/3008; https://doaj.org/toc/2304-8158 |
| DOI: | 10.3390/foods10123008 |
| URL الوصول: | https://doaj.org/article/684705b790af4e36916855823f3a216b |
| رقم الأكسشن: | edsdoj.684705b790af4e36916855823f3a216b |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 10123008 23048158 |
|---|---|
| DOI: | 10.3390/foods10123008 |