Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus)
Artikel i vetenskaplig tidskrift, 2021

Earthy off-odour in farm-raised freshwater fish is considered a quality defect. This study aimed to investigate the potential of pH-shift processing to remove off-odours from farm-raised hybrid catfish while at the same time documenting de-novo formation of other volatile compounds. In comparison with crude mince and conventional surimi, the alkali pH-shift process gave larger reductions in geosmin, 2-methylisoborneol, undesirable volatile compounds (e.g. hexanal, (E)-2-nonenal, (E)-2-heptenal, 2-butanone, and hexadecane), lipids, myoglobin, total volatile basic nitrogen, and TCA-soluble peptides (p < 0.05). The acid-produced protein isolate showed the highest TBARS and processing-induced evolution of the following volatiles: octanal, nonanal, decanal, 2-butyl-2-octenal, pentadecanal, 1-hexanol, 1-octanol, 1-octen-3-ol, and 2,3-octanediol (p < 0.05). Alkali-aided process provided better overall gelling characteristics (i.e. breaking force, deformation, and texture profile) and gave lower fishy, earthy, and rancid off-odour scores (p < 0.05). Thus, alkali pH-shift process can be used to isolate gel-forming proteins from hybrid catfish while minimizing the accumulation of undesirable volatile compounds.

Protein isolate

Geosmin

pH-shift

2-MIB

Off-odour

Volatile

Catfish

Surimi

Författare

Hatairad Phetsang

Walailak University

Worawan Panpipat

Walailak University

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Atikorn Panya

Thailand National Center for Genetic Engineering and Biotechnology (BIOTEC)

Natthaporn Phonsatta

Thailand National Center for Genetic Engineering and Biotechnology (BIOTEC)

Manat Chaijan

Walailak University

Food Chemistry

0308-8146 (ISSN)

Vol. 364 130365

Ämneskategorier

Farmaceutisk vetenskap

Biokemi och molekylärbiologi

Livsmedelsteknik

DOI

10.1016/j.foodchem.2021.130365

PubMed

34153601

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Senast uppdaterat

2021-07-14