TY - JOUR

T1 - Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation

AU - Bak, Kathrine H.

AU - Waehrens, Sandra S.

AU - Fu, Yu

AU - Chow, Ching Yue

AU - Petersen, Mikael A.

AU - Ruiz-Carrascal, Jorge

AU - Bredie, Wender L.P.

AU - Lametsch, René

N1 - Funding Information: Funding: This research was funded by the Norma and Frode S. Jacobsen’s Foundation project number 274 and by the Danish Ministry of Food, Agriculture and Fisheries under GUDP grant No. 34009-16-1085. The authors further acknowledge the support from the Science and Technology Research Program of Chongqing Municipal Education Commission grant No. KJQN202100225. The APC was funded by the University of Veterinary Medicine Vienna. Funding Information: This research was funded by the Norma and Frode S. Jacobsen?s Foundation project number 274 and by the Danish Ministry of Food, Agriculture and Fisheries under GUDP grant No. 34009-16-1085. The authors further acknowledge the support from the Science and Technology Research Program of Chongqing Municipal Education Commission grant No. KJQN202100225. The APC was funded by the University of Veterinary Medicine Vienna. Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

PY - 2021

Y1 - 2021

N2 - Bovine (meat and heart) and porcine (hemoglobin and plasma) raw materials were hydrolyzed by Protease A (both endo-and exopeptidase activity), with or without glucosamine added during the enzyme inactivation step. Hydrolysates were characterized via peptide analysis (yield, UVand fluorescence scanning spectroscopy, and peptide size distribution via size exclusion chromatography), sensory evaluation, and volatile compound analysis via gas chromatography mass-spectrometry (GC-MS) to determine if glucosamine-induced Maillard reaction improved taste and flavor. Porcine hemoglobin produced the most flavor-neutral hydrolysate, and could expectedly have the broadest application in food products. Both bovine meat and-heart hydrolysates were high in umami, and thereby good candidates for savory applications. Porcine plasma hydrolysate was high in liver flavor and would be suitable for addition to certain meat products where liver flavor is desirable. All hydrolysates had low perceived bitterness. Glucosamine-induced Maillard reaction had just a minor influence on the sensory profile via an increased perception of sweet taste (p = 0.038), umami taste (p = 0.042), and yolk flavor (p = 0.038) in the hydrolysates, irrespective of raw material. Glucosamine addition had a statistically significant effect on 13 of 69 volatiles detected in the hydrolysates, but the effect was minor and raw material-specific.

AB - Bovine (meat and heart) and porcine (hemoglobin and plasma) raw materials were hydrolyzed by Protease A (both endo-and exopeptidase activity), with or without glucosamine added during the enzyme inactivation step. Hydrolysates were characterized via peptide analysis (yield, UVand fluorescence scanning spectroscopy, and peptide size distribution via size exclusion chromatography), sensory evaluation, and volatile compound analysis via gas chromatography mass-spectrometry (GC-MS) to determine if glucosamine-induced Maillard reaction improved taste and flavor. Porcine hemoglobin produced the most flavor-neutral hydrolysate, and could expectedly have the broadest application in food products. Both bovine meat and-heart hydrolysates were high in umami, and thereby good candidates for savory applications. Porcine plasma hydrolysate was high in liver flavor and would be suitable for addition to certain meat products where liver flavor is desirable. All hydrolysates had low perceived bitterness. Glucosamine-induced Maillard reaction had just a minor influence on the sensory profile via an increased perception of sweet taste (p = 0.038), umami taste (p = 0.042), and yolk flavor (p = 0.038) in the hydrolysates, irrespective of raw material. Glucosamine addition had a statistically significant effect on 13 of 69 volatiles detected in the hydrolysates, but the effect was minor and raw material-specific.

KW - GC-MS

KW - Glucosamine

KW - Hydrolysates

KW - Maillard reaction

KW - Sensory

KW - Volatile compounds

U2 - 10.3390/foods10123008

DO - 10.3390/foods10123008

M3 - Journal article

C2 - 34945558

AN - SCOPUS:85121335091

VL - 10

JO - Foods

JF - Foods

SN - 2304-8158

IS - 12

M1 - 3008

ER -