Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method

Sukkhown, Pattraporn; Jangchud, Kamolwan; Lorjaroenphon, Yaowapa; Pirak, Tantawan

doi:10.1016/j.foodhyd.2017.01.026

Cited by 37 publications

(35 citation statements)

References 27 publications

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“…The predominant amino acids in bone extract were glutamic acid, glycine, proline and hydroxyproline. Bone extract contained 10.16 mg/100 mg protein of glutamic acid, the sweet‐umami amino acid used in the food industry as a flavour enhancer in the form of monosodium salt (Sukkhown et al ., ). Bone extract contained 10.07 mg/100 mg protein of hydroxyproline, which constituted 0.75 mg mg −1 protein of collagen, which gelled at chilled condition (≤4 °C).…”

Section: Resultsmentioning

confidence: 90%

Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo‐ and exoproteases

Chiang

Loveday

Hardacre

et al. 2018

Int J of Food Sci Tech

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This study reported the effects of enzymatic hydrolysis treatments on the physiochemical properties of beef bone extract using endo-and exoproteases. Each enzyme hydrolysis kinetics were studied using Michaelis-Menten model, and the ideal E/S ratio obtained for Protamex Ò (P), bromelain (B) and Flavourzyme Ò (F) was found to be 1.10%, 1.60% and 4.70% w/w, respectively. Seven hydrolysates were produced from single (P, B, F), simultaneous (P + F, B + F) and sequential (P > F, B > F) treatments, where bone extract hydrolysed by Flavourzyme Ò exhibited highest DH and proportion of low molecular weight (Mw) peptides (<5000 Da) in single treatment. When Flavourzyme Ò was used with Protamex Ò or bromelain in simultaneous or sequential treatments, no significant differences in Mw distribution, exposed SH content, SS content and viscosity were evident compared with Flavourzyme Ò only. This indicated that without the addition of other enzymes, Flavourzyme Ò was capable of increasing the proportion of low Mw peptides and reduce viscosity.

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Section: Resultsmentioning

confidence: 90%

Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo‐ and exoproteases

Chiang

Loveday

Hardacre

et al. 2018

Int J of Food Sci Tech

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“…Peanuts, flour, wasabi powder, and dried squid (head portions) were supplied by T Thai Snack Foods (Bangkok, Thailand), and palm oil was obtained from Morakot Industries Public Co. Ltd. (Bangkok, Thailand). Briefly, HSP was prepared by blending dried squid head and water at a ratio of 1:2, heating the mixture under a high pressure at 121°C, and hydrolyzing the mixture with 3% (w/w) Alcalase R 2.4L FG enzyme (Brenntag Ingredients Public Co. Ltd., Bangkok, Thailand) under the optimal pH, temperature, and time as described in detail by Sukkhown et al (2018). Two colors of coated peanut snacks containing varying levels of HSP were produced at a commercial facility (T Thai Snack Foods Co. Ltd.): green-coated peanuts (GCP) and brown-coated peanuts (BCP).…”

Section: Coated Peanutsmentioning

confidence: 99%

“…For value addition concept, interest has been taken into turning would-be processing wastes into functional ingredients, which can promote health (Fang, Xie, Chen, Yu, & Chen, 2012), improve functionality (Korkerd, Wanlapa, Puttanlek, Uttapap, & Rungsardthong, 2016), and deliver flavor (Peinado, Koutsidis, & Ames, 2016) in products. Our previous research (Sukkhown, Jangchud, Lorjaroenphon, & Pirak, 2018) led to development of a functional peptide powder derived from dried squid head, a by-product of seafood snack manufacturing. Based on its flavor characteristics and antioxidant capacity, the current study evaluated the potential for use of this hydrolyzed squid peptide powder (HSP) in coated peanut snacks.…”

Section: Introductionmentioning

confidence: 99%

Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder

Sukkhown

Pirak

Chonpracha

et al. 2019

Journal of Food Science

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This study evaluated effects of green compared with brown coating colors and varying levels of hydrolyzed squid peptide powder (HSP) on seafood flavor perception, sensory liking, emotions, and purchase intent (PI) of coated peanuts. Dried squid head was enzymatically hydrolyzed to produce HSP, which was then incorporated into peanut coating material at 0%, 0.89%, 1.78%, and 2.66% levels. Green‐coated peanuts (GCP) and brown‐coated peanuts (BCP) were produced and tested with U.S. consumers. A 2‐AC test (N = 100 consumers) was used to determine effects of coating colors on expected/perceived seafood flavor intensity of GCP compared with BCP at an equal HSP level based separately on looking, smelling, and tasting. Only tasting produced perceptual differences, at 1.78% and 2.66% HSP, with stronger seafood flavor intensity observed for GCP. Consumer testing (N = 160) yielded low mean seafood aroma liking scores for BCP (4.04) and GCP (4.13) at 2.66% HSP. The emotion “disgusted” was most affected by HSP addition for GCP. Presenting consumers with health benefit information (HBI) increased positive PI from 62.5% to 81.25% for BCP at 1.78% HSP, which had higher mean overall liking scores (6.05 before HBI, 6.24 after HBI) than 2.66% HSP samples. Overall liking was a significant predictor for positive PI with odds ratios of 1.52 to 2.20. Overall, green color and HSP addition levels of the coating inserted negative effects on liking, emotion, and PI of coated peanuts. This study demonstrated that HSP made from byproduct of squid processing could be successfully incorporated into coated peanuts, supporting the concept of sustainability of food supply. Practical Application In this study, the functional peptide ingredient made from squid head, a byproduct from seafood industry, was incorporated into coated peanuts. Effects of different coating colors (green compared with brown) and varying levels of hydrolyzed squid peptide powder on consumers’ seafood flavor perception, liking, emotions, and purchase intent of seasoned coated peanuts were clearly observed. The color of the coating material played an important visual cue that influenced product liking. Presenting consumers with health benefit information increased overall liking and positive purchase intent of the samples. Multisensory interactions of color and seafood aroma/flavor in these products should be further optimized.

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“…In addition to chitin, shrimp waste also contains several bioactive compounds, such as astaxanthin, amino acids, and fatty acids [92,93,94,95,96,97,98,99,100,101]. These bioactive compounds have a wide range of applications, including those in the medical, therapeutic, cosmetic, paper, pulp, and textile industries, as well as in biotechnology and food [95,96,97,98,99,100,101,102,103,104]. Pacheco et al [95] recovered chitin and astaxanthin from shrimp waste that was fermented using lactic acid bacteria, while Parjikolaei et al [99] designed a green extraction method using sunflower oil to recover astaxanthin from shrimp waste.…”

Section: Use Of Shrimp and Crab Processing Byproductsmentioning

confidence: 99%

“…After processing, there are many byproducts and waste materials, including the heads, viscera, skin, and ink (Table 3). Many researchers have investigated the reclamation and potential use of these byproducts following different treatments [2,87,88,89,90,91,102,103,104,105,106,107,108,109,110,111,112,113,114,115,116,117,118,119,120,121,122,123,124,125,126,127,128,129,130,131,132,133]. For instance, chemical and/or biological processes were used to produce peptides with antioxidant activity from squid viscera autolysates [102].…”

Section: Use Of Squid Processing Byproductsmentioning

confidence: 99%

Reclamation of Fishery Processing Waste: A Mini-Review

et al. 2019

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Seafood such as fish, shellfish, and squid are a unique source of nutrients. However, many marine processing byproducts, such as viscera, shells, heads, and bones, are discarded, even though they are rich sources of structurally diverse bioactive nitrogenous components. Based on emerging evidence of their potential health benefits, these components show significant promise as functional food ingredients. Fish waste components contain significant levels of high-quality protein, which represents a source for biofunctional peptide mining. The chitin contained in shrimp shells, crab shells, and squid pens may also be of value. The components produced by bioconversion are reported to have antioxidative, antimicrobial, anticancer, antihypertensive, antidiabetic, and anticoagulant activities. This review provides an overview of the extraordinary potential of processing fish and chitin-containing seafood byproducts via chemical procedures, enzymatic and fermentation technologies, and chemical modifications, as well as their applications.

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Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method

Cited by 37 publications

References 27 publications

Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo‐ and exoproteases

Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo‐ and exoproteases

Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder

Reclamation of Fishery Processing Waste: A Mini-Review

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