Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products

Peinado Pardo, Irene, Koutsidis, Georgios and Ames, Jenny (2015) Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products. LWT - Food Science and Technology, 66 (1). pp. 444-452. ISSN 0023-6438

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Amino acid-rich extracts derived from fish by-products were utilised to generate flavour model systems with added glucose and/or fish oil.

Combination of endo and exo peptidases resulted in the most marked increased in free amino acids, particularly for leucine, lysine and glutamic acid (48.3 ± 3.4 to 1,423.4 ± 59.6, 43.3 ± 1.2 to 1,485.4 ± 25.6 and 143.6 ± 21.7 to 980.9 ± 63.6 μg/g respectively).

Main volatile products formed after heating the systems were 4-heptenal, 2,4-heptadienal, and some pyrazines. Increased concentrations of 1-octen-3-ol or 1-hepten-4-ol were also observed in the heated systems compared to the controls. All of these volatile compounds have been identified among the volatile profile of cooked seafood.

Conversion of low value fish derived materials such as fish powder, into more valuable products such as flavour precursors and subsequently flavour compounds might be a commercially viable proposition for the fish industry.

Chemical compounds studied in this article
Glutamic acid (Pubchem CID 611);
Aspartic acid (Pubchem CID: 424);
Leucine (Pubchem CID: 6106);
Lysine (Pubchem CID: 5962);
1-Octen-3-ol (Pubchem CID: 18827);
2,4-Heptadienal (Pubchem CID: 20307);
4-Heptenal (Pubchem CID:71590);
1-Hepten-4-ol (Pubchem CID: 19040)

Item Type: Article
Additional Information: Published online 15-9-2015. No funding project details were supplied.
Uncontrolled Keywords: enzymatic hydrolysis; amino acids; volatiles; fish by-products; seafood flavour
Subjects: C700 Molecular Biology, Biophysics and Biochemistry
D600 Food and Beverage studies
Department: Faculties > Health and Life Sciences > Applied Sciences
Depositing User: Paul Burns
Date Deposited: 27 Oct 2015 09:54
Last Modified: 01 Aug 2021 06:33

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