Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound
The red snow crab ( Chionoecetes japonicus ) is the most industrially processed in the Republic of Korea, and the meat is very popular, owing to its savory taste and flavor. Its body meat production comprises a two-step separation to increase meat yield. However, during the secondary separation, bro...
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2022
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ftdoajarticles:oai:doaj.org/article:2a2cfa538cec4bcc958e818e482bcdde 2023-05-15T18:20:06+02:00 Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound Ga-Yang Lee Min-Jeong Jung Jong-Woong Nam Ah-Ram Han Byoung-Mok Kim Joon-Young Jun 2022-12-01T00:00:00Z https://doi.org/10.3390/foods11233911 https://doaj.org/article/2a2cfa538cec4bcc958e818e482bcdde EN eng MDPI AG https://www.mdpi.com/2304-8158/11/23/3911 https://doaj.org/toc/2304-8158 doi:10.3390/foods11233911 2304-8158 https://doaj.org/article/2a2cfa538cec4bcc958e818e482bcdde Foods, Vol 11, Iss 3911, p 3911 (2022) red snow crab processing residues commercial protease enzymatic hydrolysate debittering electronic tongue Chemical technology TP1-1185 article 2022 ftdoajarticles https://doi.org/10.3390/foods11233911 2022-12-30T19:36:05Z The red snow crab ( Chionoecetes japonicus ) is the most industrially processed in the Republic of Korea, and the meat is very popular, owing to its savory taste and flavor. Its body meat production comprises a two-step separation to increase meat yield. However, during the secondary separation, broken shell debris is occasionally entrained in the meat products, which is a concern for manufacturers. As the residues from first separation contain 39.9% protein, it can be utilized as an enzymatic protein hydrolysate (FPH) rich in free amino acids (FAAs). A combination of flavourzyme and alcalase (1:1) superiorly hydrolyzed the protein of the residues, and the best hydrolysis condition was suggested at 60 °C for 15 h with fourfold water and 2% enzyme addition, achieving a 57.4% degree of hydrolysis. The EPH was mostly composed of FAAs containing most essential amino acids; however, bitter-tasting amino acids accounted for 46.4% of the FAAs. To reduce the bitter taste, different nonvolatile organic acids were considered as masking agents, and citric and malic acids were effective, though the umami taste is slightly decreased. In conclusion, the crab processing residues can be utilized as an FAA-based natural seasoning compound through enzymatic hydrolysis and organic acid treatment. Article in Journal/Newspaper Snow crab Directory of Open Access Journals: DOAJ Articles Savory ENVELOPE(-125.170,-125.170,54.100,54.100) Foods 11 23 3911 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
red snow crab processing residues commercial protease enzymatic hydrolysate debittering electronic tongue Chemical technology TP1-1185 |
spellingShingle |
red snow crab processing residues commercial protease enzymatic hydrolysate debittering electronic tongue Chemical technology TP1-1185 Ga-Yang Lee Min-Jeong Jung Jong-Woong Nam Ah-Ram Han Byoung-Mok Kim Joon-Young Jun Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound |
topic_facet |
red snow crab processing residues commercial protease enzymatic hydrolysate debittering electronic tongue Chemical technology TP1-1185 |
description |
The red snow crab ( Chionoecetes japonicus ) is the most industrially processed in the Republic of Korea, and the meat is very popular, owing to its savory taste and flavor. Its body meat production comprises a two-step separation to increase meat yield. However, during the secondary separation, broken shell debris is occasionally entrained in the meat products, which is a concern for manufacturers. As the residues from first separation contain 39.9% protein, it can be utilized as an enzymatic protein hydrolysate (FPH) rich in free amino acids (FAAs). A combination of flavourzyme and alcalase (1:1) superiorly hydrolyzed the protein of the residues, and the best hydrolysis condition was suggested at 60 °C for 15 h with fourfold water and 2% enzyme addition, achieving a 57.4% degree of hydrolysis. The EPH was mostly composed of FAAs containing most essential amino acids; however, bitter-tasting amino acids accounted for 46.4% of the FAAs. To reduce the bitter taste, different nonvolatile organic acids were considered as masking agents, and citric and malic acids were effective, though the umami taste is slightly decreased. In conclusion, the crab processing residues can be utilized as an FAA-based natural seasoning compound through enzymatic hydrolysis and organic acid treatment. |
format |
Article in Journal/Newspaper |
author |
Ga-Yang Lee Min-Jeong Jung Jong-Woong Nam Ah-Ram Han Byoung-Mok Kim Joon-Young Jun |
author_facet |
Ga-Yang Lee Min-Jeong Jung Jong-Woong Nam Ah-Ram Han Byoung-Mok Kim Joon-Young Jun |
author_sort |
Ga-Yang Lee |
title |
Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound |
title_short |
Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound |
title_full |
Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound |
title_fullStr |
Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound |
title_full_unstemmed |
Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound |
title_sort |
preparation and taste profiling of the enzymatic protein hydrolysate from a by-product of red snow crab processing as a natural seasoning compound |
publisher |
MDPI AG |
publishDate |
2022 |
url |
https://doi.org/10.3390/foods11233911 https://doaj.org/article/2a2cfa538cec4bcc958e818e482bcdde |
long_lat |
ENVELOPE(-125.170,-125.170,54.100,54.100) |
geographic |
Savory |
geographic_facet |
Savory |
genre |
Snow crab |
genre_facet |
Snow crab |
op_source |
Foods, Vol 11, Iss 3911, p 3911 (2022) |
op_relation |
https://www.mdpi.com/2304-8158/11/23/3911 https://doaj.org/toc/2304-8158 doi:10.3390/foods11233911 2304-8158 https://doaj.org/article/2a2cfa538cec4bcc958e818e482bcdde |
op_doi |
https://doi.org/10.3390/foods11233911 |
container_title |
Foods |
container_volume |
11 |
container_issue |
23 |
container_start_page |
3911 |
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1766197576644689920 |