Effect of Different Pretreatments on Flavor Peptides Development from Flesh Silkworm Pupa
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Abstract:
Fresh silkworm pupa was used as the raw material, and blanching for enzyme inactivation, pelade-removal simulation, and pelade-removal simulation coupled with drying were used to treat the raw materials. Flavor peptides were prepared by enzymatic hydrolysis and the Maillard reaction, to investigate the effects of different treatments on the degree of hydrolysis of fatty acids from silkworm pupa and on the enzymatic hydrolysate, in addition to the indices of sensory quality and flavor of amino acids and products of the Maillard reaction. Results showed that the sensory quality and flavor of the flavor peptides from silkworm pupa were improved by the three types of treatments, whereas the flavors varied to different degrees among the different treatment groups. Among the three treatments, blanching to inactivate enzymes resulted in optimal flavor of the products, produced slight changes in the composition and content of fatty acids, and showed the highest degree of hydrolysis of the enzymatic hydrolysate (23.88%). Meanwhile, for blanching to inactivate enzymes, the proportion of peptide-umami-sweet amino acids to total umami-sweet amino acids was the highest (76.90%) among all three treatments. The Maillard reaction products of the enzymatic hydrolysate resulted in an increase in the intensity of meat flavor, and the bitter taste and stink odor of the silkworm pupa were removed. A total of 26 types of volatile flavor compounds were identified, including nine aldehydes, six pyrazines, three furans, and eight additional compounds.
