Optimization of decolorization process and its effect on flavor of sardine fish head protein peptide
Abstract
［Objective］ To improve the color and flavor of enzymatically prepared sardine fish head protein peptide (SFHP ).［Methods］ The optimal absorption wavelength of the SFHP solution was determined using a spectrophotometer.The effects of three decolorizing agents,including their dosage,decolorization time,and temperature,on the decolorization efficiency of SFHP were investigated.A plate -and-frame filtration pilot -scale test was conducted to validate the decolorizing and filtration -enhancing effects of the decolorizing agents.Flavor profiles before and after decolorization were analyzed using an electronic nose (E-nose ) and electronic tongue (E-tongue ).［Results］ The optimal absorption wavelength of the SFHP solution was 220 nm.The optimal decolorization conditions were determined as 1% activated carbon dosage,1 h-decolorization time,and 40 ℃.Under these conditions,the decolorization rate reached 36.2%,with a protein loss rate of 8%.Key odor -active compounds in SFHP included aldehydes,chlorides,amines,and ketones.After decolorization,the bitterness of the SFHP was significantly reduced.The proportion of bitter amino acids decreased from 72.60% to 60.04%,and the content of bitter nucleotides (inosine and hypoxanthine ) decreased from (24.85±1.14) mg/mL and (10.14±0.77) mg/mL to (10.66±1.60) mg/mL and (6.90±0.47) mg/mL,respectively.［Conclusion］ The use of activated carbon for decolorization effectively reduced the levels of bitter amino acids,bitter nucleotides,and aldehyde compounds in SFHP.This approach effectively improved the SFHP flavor by enhancing the 引用格式：王正明，陶宁萍，魏文聪，等.沙丁鱼鱼头蛋白肽脱色工艺优化及其对风味的影响 ［J］.食品与机械，2025，41（5）：161-169.C itation:WANG Zhengming,TAO Ningping,WEI Wencong,et al.Optimization of decolorization process and its effect on flavor of sardine fish head protein peptide [J].Food & Machinery,2025,41(5):161-169.umami and sweet flavors while decreasing the bitterness.
Publication Date
6-13-2025
First Page
161
Last Page
169
DOI
10.13652/j.spjx.1003.5788.2024.80896
Recommended Citation
Zhengming, WANG; Ningping, TAO; Wencong, WEI; and Fengqiujie, WANG
(2025)
"Optimization of decolorization process and its effect on flavor of sardine fish head protein peptide,"
Food and Machinery: Vol. 41:
Iss.
5, Article 22.
DOI: 10.13652/j.spjx.1003.5788.2024.80896
Available at:
https://www.ifoodmm.cn/journal/vol41/iss5/22
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