We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Evaluation of umaminess in green mussel hydrolysate (Perna viridis) produced in the presence of sodium tripolyphosphate and NaCl.
- Authors
Normah, I.; Nurdalila Diyana, M. R.
- Abstract
This study was conducted to evaluate umami taste in protein hydrolysate produced from green mussel (Perna viridis) by hydrolysing with flavorzyme at pH 8, enzyme substrate ratio (E/S) 3% with or without the presence of 0.4% sodium tripolyphosphate (STPP) and 1.5% NaCI. Degree of hydrolysis (DH), yield, amino acid compositions, molecular weight distribution and sensory evaluation were determined. The highest DH (23.18%), darkest color and highest yield (8.34%) were recorded for hydrolysate produced in the presence of both STPP and NaCI. Electrophoresis analysis showed the presence of protein bands between 10 to 70 kDa where hydrolysate with addition of STPP and NaCI had bands with lower intensities. Amino acids which contribute to the umami taste such as glutamic acid, glycine and aspartic acid were higher in hydrolysate produced with STPP and NaCI addition. The hydrolysate has lesser fishy odor and flavor than those produced with only in the presence of flavorzyme and was also rated with highest score for all the five basic tastes including bitterness. However, the score for bitterness was still lower than the reference solutions. Therefore, green mussel hydrolysate produced in this study has a good potential as a food flavorant.
- Subjects
PROTEIN hydrolysates; AMINO acids; ASPARTIC acid; HYDROLYSIS; MEXILHAO mussel; SODIUM tripolyphosphate
- Publication
International Food Research Journal, 2018, Vol 25, Issue 6, p2524
- ISSN
1985-4668
- Publication type
Article