title: Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel.
abstract: Impact of different pretreatments on chemical compositions of Indian mackerel mince was studied. Mince prepared using washing/membrane removal/alkaline solubilisation process (W-MR-Al) contained the lowest remaining myoglobin and haem iron content and also showed the lowest total lipid and phospholipid contents. When mince and W-MR-Al were hydrolysed using Alcalase for up to 120 min, a higher degree of hydrolysis (DH) was found in W-MR-Al after 30 min of hydrolysis. Furthermore, hydrolysate from W-MR-Al had lower peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and non-haem iron content throughout hydrolysis period (P<0.05). When hydrolysate powder produced from mince and W-MR-Al (0-0.3%w/v) were fortified in milk, the former resulted in the lower likeness score (P<0.05) at all levels used. The addition of the latter, for up to 0.2%, had no effect on likeness of all attributes, compared with milk without fortification (P>0.05). Therefore, the appropriate pretreatment of mince yielded hydrolysate with lower fishy odour.
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
authors.forename: Suthasinee
authors.initials: S
authors.lastname: Yarnpakdee
authors.forename: Soottawat
authors.initials: S
authors.lastname: Benjakul
authors.forename: Hordur G
authors.initials: HG
authors.lastname: Kristinsson
authors.forename: Sajid
authors.initials: S
authors.lastname: Maqsood
mesh_terms: D000818:Animals; D029941:Fish Proteins / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D015227:Lipid Peroxidation; D018482:Muscle, Skeletal / Q000737:chemistry*; D009812:Odorants / Q000032:analysis / Q000517:prevention & control*; D010473:Perciformes; D011492:Protein Hydrolysates / Q000737:chemistry*; D017747:Seafood / Q000032:analysis*
chemical_list: D029941:Fish Proteins; D011492:Protein Hydrolysates