The impact of Flavourzyme on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining

Abstract

Background: Enzyme injection is vital for improving the sensory attributes and processing characteristics of meat products by enhancing proteolysis. However, studies regarding the appropriate dose addition for accelerating protein degradation in grass carp are minimal. This study aimed to investigate the impact of Flavourzyme® on the flavor quality and antioxidant activity of salted grass carp via brine injection and brining.Results: Flavourzyme was added at doses of 0, 5, 10, 20, and 30 leucine aminopeptidase units (LAPU) per kilogram of raw meat. The results indicated that adding Flavourzyme promoted proteolysis, which was reflected by the enhanced total free amino acid content (from 3.7414 g kg −1 to 4.9160 g kg −1 in the brining group and from 3.8039 g kg −1 to 5.4061 g kg −1 in the injection group) and a decrease in salt soluble and insoluble protein (P < 0.05). The antioxidant activity was improved, and the thiobarbituric acid reactive substance value in salted carp decreased due to the higher content of the protein hydrolysis product (P < 0.05). All sensory attributes were improved significantly, especially when using brine injection (P < 0.05). Brine injection was helpful to diffuse the Flavourzyme, resulting in stronger proteolysis. Conclusion:The appropriate Flavourzyme dose was 10 LAPU kg −1 in the injection group and 20 LAPU kg −1 in the brining group. Therefore, moderate Flavourzyme addition was excellent in improving sensory attributes and storage characteristics, whereas injection represented a novel method to obtain a similar fish meat quality in a shorter time and with less added Flavourzyme.

Effect of Neutral Protease on Freshness Quality of Shucked Pacific Oysters at Different Storage Conditions

“…Therefore, it is necessary to explore a method to enhance the flavor of shucked oysters and investigate the quality degradation mechanism during storage. Currently, many studies have confirmed that the addition of exogenous proteases could improve the flavor quality of aquatic products in a short time by promoting the generation of flavor amino acids and flavor nucleotides [4,5]. While most of the present studies have focused on exploring the production of umami peptides from homogenized oysters using hydrolytic enzyme treatment [6,7], this method may not align with typical consumption habits.…”

Fish proteins as potential precursors of taste‐active compounds: an in silico study

“…Furthermore, hydrolysis was extensively applied in the preparation of the degradation products of fish proteins to improve the flavor and the quality of the food. Wu et al 6 improved the sensory attributes of salted grass carp using brine injection through an appropriate Flavourzyme hydrolysis process. Ruan et al 7 added enzymatic hydrolysate of low-value fish to soy sauce in the fermentation process, which improved the flavor and quality of traditional soy sauce.…”

“…Furthermore, hydrolysis was extensively applied in the preparation of the degradation products of fish proteins to improve the flavor and the quality of the food. Wu et al 6 . improved the sensory attributes of salted grass carp using brine injection through an appropriate Flavourzyme hydrolysis process.…”