Taste Analysis of Protein Hydrolysates from Tilapia By-product
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Abstract:
In this paper, the source of taste-active compounds from tilapia by-products (skin, head, and bone) was investigated. Three types of by-products were hydrolyzed by neutrase, bromelain, flavorzyme, protamex, papain, and alcalase. The relationships between the degree of hydrolysis (DH), molecular weight (MW) distribution, precursor protein, and the characteristics of taste-active compounds were analyzed. The results showed that the highest degree of hydrolysis of the three tilapia by-products was obtained after hydrolysis with flavorzyme for 8 hours, which were 14.29%, 23.7% and 31.86% respectively. The by-products of papain hydrolysis showed significant bitter or sour taste, while the hydrolysate of fish head hydrolyzed by alkaline protease had umami taste, the fish bone hydrolyzed by bromelain had umami taste, and the fish skin hydrolyzed by neutral protease showed umami and sour taste, but the fish head showed bitter taste. By LC-MS/MS, collagen, myofibril proteins, and some sarcoplasmic proteins were important taste-active precursor of the potential taste peptides of tilapia by-products. The MW of most of these potential taste peptides was lower than 1500 u. The hydrophobic amino acid residues in peptides played an important role in the formation of the taste of tilapia by-products, in which methionine contributed to generate umami taste in the by-products hydrolysates.
