Optimized Enzymatic Hydrolysis for Flavor Peptide Preparation from Cultured Obscure Pufferfish (Takifugu obscurus) using Sensory Evaluation and Electronic Tongue
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Abstract:
Previous studies conducted on the taste of obscure pufferfish have mainly focused on content of free amino acids, inorganic ions, nucleotides and other related compounds, but the peptides contributing to the flavor as well as the sensation of mellow, creamy taste has rarely been studied. Therefore, the enzymatic extraction of flavor peptides responsible for prominent taste characteristics of obscure pufferfish has significant research and economic value for the food industry. Cultured obscure pufferfish muscle was used as to extract flavor peptides using neutral protease, flavorzyme, proteolytic enzyme, and protamex. A method combining the degree of hydrolysis (DH), oligopeptide content, taste sensor outputs from an electronic tongue, and sensory evaluation was used to identify the optimal enzyme and hydrolysis conditions. The results indicated that the DH of hydrolysates from flavorzyme and oligopeptide content of the hydrolysates from proteolytic enzyme showed the highest values. Electronic tongue could clearly differentiate different hydrolysates and correlated with the results from sensory evaluation to some extent. However, there were some differences between the relative intensities of umami, saltiness, and sourness between theresults from electronic tongue and sensory evaluation. Finally, neutral protease was identified as the optimum protease for the enzymatic hydrolysis to produce flavor peptides from cultured obscure pufferfish muscle.
