Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Effect of Maillard reaction with xylose, yeast extract and methionine on volatile components and potent odorants of tuna viscera hydrolysate

  • Sumitra Boonbumrung (Institute of Food Research and Product Development, Kasetsart University) ;
  • Nantipa Pansawat (Department of Fishery Products, Faculty of Fisheries, Kasetsart University) ;
  • Pramvadee Tepwong (Department of Fishery Products, Faculty of Fisheries, Kasetsart University) ;
  • Juta Mookdasanit (Department of Fishery Products, Faculty of Fisheries, Kasetsart University)
  • Received : 2023.02.25
  • Accepted : 2023.04.10
  • Published : 2023.06.30
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Abstract

The aim of this research was to enhance the flavor of visceral extracts from skipjack tuna. Flavor precursors and the optimum condition for the Maillard reaction were determined. The flavor extract was prepared from the tuna viscera using Endo/Exo Protease controlled in 3 factors; temperature, enzyme amounts and incubation time. The optimal condition for producing tuna viscera protein hydrolysate (TVPH) was 60℃, 0.5% enzyme (w/w) and 4-hour incubation time. TVPH were further processed to tuna viscera flavor enhancer (TVFE) with Maillard reaction. The Maillard reactions of TVFE were conducted with or without supplements such as xylose, yeast extract and methionine. The Maillard volatile components were analyzed with gas chromatography-mass spectrometry. Sixteen volatiles such as 2-methylpropanal, methylpyrazine, 2,5-dimethylpyrazine, dimethyl disulfide and 2-acetylthaizone were newly formed via Maillard reaction and the similarity of volatile contents from TVPH and TVFE were virtualized using Pearson's correlation integrated with heat-map and principal component analysis. To virtualize aromagram of TVPH and TVFE, odor activity value and odor impact spectrum (OIS) techniques were applied. According to OIS results, 3-methylbutanal, 2-methylbutanal, 1-octen-3-ol 2,5-dimethylpyrazine, methional and dimethyl trisulfide were the potent odorants contributed to the meaty, creamy, and toasted aroma in TVFE.

Keywords

Acknowledgement

This research was funded by Kasetsart University Research and Development Institute (KURDI), FF(KU)7.65 under the research program "Development of Functional Ingredients from By-Products of Canned Tuna Processing".

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