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Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring.

Siewe, F. B. and Tanaji, G. Kudre and Bettadaiah, B. K. and Bhaskar, N. (2020) Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring. Ultrasonics Sonochemistry, 65. p. 105055. ISSN 1350-4177

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Abstract

This study deals with the production of natural fish flavouring using ultrasound-assisted 24 heating process. The effect of ultrasound pretreatment at different amplitudes (0, 15, 30, 25 and 45%) on the Maillard reaction rate, antioxidant activities, flavour profile, and sensory 26 characteristics of fish flavouring was investigated. Results showed that sonication 27 markedly accelerated the Maillard reaction rate, as evidenced by the modification of 28 peptide structure, a decrease in pH value, free amino acid content coupled with a rise in 29 browning intensity. Also, ultrasound pretreatment significantly enhanced the antioxidant 30 activities of fish flavouring (p ≤ 0.05). Moreover, sonication increased the type and 31 content of aroma compounds significantly. Sensory analysis revealed that ultrasound 32 pretreatment increased the fish-like and toasty aroma as well as umami and mouthfulness 33 attributes coupled with the reduction of the bitter taste of the fish flavouring. This result 34 was consistent with the GC-MS, electronic nose, cluster, and Partial Least Squares 35 Regression analysis (PLSR), which clearly showed that ultrasound pretreatment enhanced 36 the fish-like aroma, which was associated with the increase in aldehydes, ketones, 37 alcohols, thiophenes pyrazine, and furans content. Thus, it could be concluded that 38 ultrasound pretreatment, coupled with the thermal process, could be a promising process 39 for the production of natural fish flavouring with higher antioxidant activities.

Item Type: Article
Uncontrolled Keywords: Ultrasound; Fish flavouring; Peptide structure; Peptides molecular weight; 41 Antioxidant activities; Sensory characteristics
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Meat Fish and Poultry Technology
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2020 04:21
Last Modified: 15 Jun 2020 04:21
URI: http://ir.cftri.com/id/eprint/14379

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