1
|
Liu L, Zhao Y, Zeng M, Xu X. Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway. Food Res Int 2024; 178:113914. [PMID: 38309863 DOI: 10.1016/j.foodres.2023.113914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 12/13/2023] [Accepted: 12/21/2023] [Indexed: 02/05/2024]
Abstract
Fishy odor in aquatic products has a significant impact on the purchasing decisions of consumers. The production of aquatic products is a complex process involving culture, processing, transportation, and storage, which contribute to decreases in flavor and quality. This review systematically summarizes the fishy odor composition, identification methods, generation mechanism, and elimination methods of fishy odor compounds from their origin and formation to their elimination. Fishy odor compounds include aldehydes (hexanal, heptanal, and nonanal), alcohols (1-octen-3-ol), sulfur-containing compounds (dimethyl sulfide), and amines (trimethylamine). The mechanism of action of various factors affecting fishy odor is revealed, including environmental factors, enzymatic reactions, lipid oxidation, protein degradation, and microbial metabolism. Furthermore, the control and removal of fishy odor are briefly summarized and discussed, including masking, elimination, and conversion. This study provides a theoretical basis from source to elimination for achieving targeted regulation of the flavor of aquatic products, promoting industrial innovation and upgrading.
Collapse
Affiliation(s)
- Li Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
| |
Collapse
|
2
|
Zhou Y, Zhang Y, Hong H, Luo Y, Li B, Tan Y. Mastering the art of taming: Reducing bitterness in fish by-products derived peptides. Food Res Int 2023; 173:113241. [PMID: 37803554 DOI: 10.1016/j.foodres.2023.113241] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 10/08/2023]
Abstract
Processed fish by-products are valuable sources of peptides due to their high protein content. However, the bitterness of these peptides can limit their use. This review outlines the most recent advancements and information regarding the reduction of bitterness in fish by-products derived peptides. The sources and factors influencing bitterness, the transduction mechanisms involved, and strategies for reducing bitterness are highlighted. Bitterness in peptides is mainly influenced by the source, preparation method, presence of hydrophobic amino acid groups, binding to bitter receptors, and amino acid sequence. The most widely utilized techniques for eliminating bitterness or enhancing taste include the Maillard reaction, encapsulation, seperating undesirable components, and bitter-blockers. Finally, a summary of the current challenges and future prospects in the domain of fish by-products derived peptides is given. Despite some limitations, such as residual bitterness and limited industrial application, there is a need for further research to reduce the bitterness of fish by-products derived peptides. To achieve this goal, future studies should focus on the technology of fish by-products derived peptide bitterness diminishment, with the aim of producing high-quality products that meet consumer expectations.
Collapse
Affiliation(s)
- Yongjie Zhou
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Zhang
- Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Mississippi State University, Pascagoula, MS 39567, USA
| | - Hui Hong
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Li
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
3
|
Li C, Tu Z, Liu W, Wu C, Hu Y, Wang H. Flavor substances of low-valued red swamp crayfish (Procambarus clarkii) hydrolysates derived from double enzymatic systems. Food Res Int 2023; 165:112461. [PMID: 36869477 DOI: 10.1016/j.foodres.2023.112461] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 12/31/2022] [Accepted: 01/02/2023] [Indexed: 01/10/2023]
Abstract
To make better use of low-valued crayfish (Procambarus clarkii), double enzymatic systems containing endopeptidase and Flavourzyme® were applied to investigate their effect on the physicochemical properties and volatile substances of low-valued crayfish. The results demonstrated that the double enzymatic hydrolysis had a positive effect on reduced bitterness and increased umami. Among them, the highest degree of hydrolysis (31.67 %) was obtained using trypsin and Flavourzyme® (TF), which showed 96.32 % of peptides with molecular weight < 0.5 kDa and 101.99 mg/g of free amino acids. The quality and quantity analysis showed that the types and relative contents of volatile compounds especially benzaldehyde, 1-octen-3-ol, nonanal, hexanal, 2-nonanone, 2-undecanonewere increased in the double enzymatic hydrolysis. In addition, the increase of esters and pyrazines was also found in gas chromatography-ion mobility spectrometry (GC-IMS). The results indicated that different enzymatic systems could be performed to enhance the flavor substances of low-valued crayfish. In conclusion, double enzymatic hydrolysis may be used as an advisable technique to promote the high-value utilization of low-valued crayfish and provides valuable information for the shrimp products requiring enzymatic hydrolysis.
Collapse
Affiliation(s)
- Chujun Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
| | - Wenyu Liu
- Ji'an Agricultural and Rural Industry Development Service Center, Ji'an 343000, China
| | - Chunlin Wu
- Ji'an Agricultural and Rural Industry Development Service Center, Ji'an 343000, China
| | - Yueming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
| |
Collapse
|
4
|
Sun Y, Zhou Y, Ren Y, Sun J. Preparation and Characterization of Flavored Sauces from Chinese Mitten Crab Processing By-Products. Foods 2022; 12:foods12010051. [PMID: 36613267 PMCID: PMC9818834 DOI: 10.3390/foods12010051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/12/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022] Open
Abstract
To achieve high-value utilization of Chinese mitten crab processing by-products, different types of sauces were prepared using crab legs (CLs) and crab bodies (CBs). Two processing methods, enzymatic hydrolysis and enzymatic hydrolysis coupled with the Maillard reaction, were employed to prepare these sauces. An electronic nose (E-nose) and electronic tongue (E-tongue) were used to measure the changes in the taste and odor, an automatic amino acid analyzer was used to measure the amino acid content, and a headspace solid-phase microextraction GC/MS (HS-SPME-GC/MS) was used to analyze the volatile compounds, qualitatively and quantitatively. The results showed that the sour, bitter, and other disagreeable odors of the enzymatic hydrolysis solution (EHS) were reduced following the Maillard reaction; meanwhile, the umami and saltiness were considerably enhanced. The quantity of free acidic amino acids with an umami and sweet taste in the CL and CB sauces after enzymatic hydrolysis and the Maillard reaction was substantially higher than that in the homogenate (HO). The Maillard reaction solution (MRS) produced more volatile compounds than the HO and EHS, such as aldehydes, pyrazines, ketones, etc. These compounds not only impart a unique flavor but also have antioxidant capabilities, making them a prototype for the high-value utilization of crab processing by-products.
Collapse
Affiliation(s)
- Ying Sun
- Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering, Ocean University of China, Qingdao 266500, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266500, China
| | - Yan Zhou
- Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering, Ocean University of China, Qingdao 266500, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266500, China
| | - Yanmei Ren
- Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering, Ocean University of China, Qingdao 266500, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266500, China
| | - Jianan Sun
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266500, China
- Correspondence: ; Tel.: +86-532-82031360; Fax: +86-532-82032272
| |
Collapse
|
5
|
Liu Y, Huang Y, Wang Z, Cai S, Zhu B, Dong X. Recent advances in fishy odour in aquatic fish products, from formation to control. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15269] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yu Liu
- National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Yizhen Huang
- National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Zheming Wang
- National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Shihai Cai
- National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Xiuping Dong
- National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning 116034 China
| |
Collapse
|