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

Impact of different pretreatments on chemical compositions of Indian mackerel mince was studied. Mince prepared using washing / membrane removal / alkaline solubilization 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 hydrolyzed 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, hydrolyzate 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 hydrolyzate 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 hydrolyzate with lower fishy odor.

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