how to upgrade sensory potential of salmon by-product hydrolysates used as high quality source...
TRANSCRIPT
How to upgrade sensory potential of salmon
by-product hydrolysates used as high quality
source of protein?
WEFTA 2011, Gothenburg-Sweden,27-30 September 2011, Session 4
Jean-Pascal BERGE
Régis BARON
Mireille CARDINAL
Carole PROST
Laurent LETHUAUT
1
Christelle Kouakou (PhD)
Context
2
Human NutritionMajor part of the by-products are
upgrade in fishmeal
Enzymatic hydrolysis
was used for the
upgrade of our by-
product
Low added value
Simple processing
Rancid odor
Off-flavour
Bitter taste
High added value
limit their use in food industry
50% salmon filet
50% of by-products
Strategy:
Sugar could be added to by-product to promote Maillard reaction during
enzymatic hydrolysis to generate pleasant odorant compounds
3
The objective
Identify hydrolysis conditions to improve the sensory quality of salmon by-
product hydrolysate while keeping the nutritionnal potential
H OC
Amino
acid
H N H
Sugar
N
H C
H
Amino
acid
Sugar
Maillard
reaction
HO
Various volatils compounts
Roasted, cooked, grilled
notes …
4
Material use (raw material )
Salmon
Grinding/cutter
Salmon by-product mix
5
Antioxydants:
(tocopherols/rosemary)
Sugar:Xylose (g.kg-1)
0 10 20
Material and method
Salmon by-products mix
: water; 2:1 (w:v)
Parameters Level Min value Max
value
Gradient
value
Temperature
(T°C)
7 30 60 5
Time (min) 7 30 470 55
Hydrolysis +
inactivation (95°C)
Centrifugation
Enzyme: Protamex R
6
Antioxydants:
(tocopherols/rosemary)
Sugar:Xylose (g.kg-1)
0 10 20
Material and methods
Salmon by-products mix
: water; 2:1 (w:v)
Parameters Level Min value Max
value
Gradient
value
Temperature
(T°C)
7 30 60 5
Time (min) 7 30 470 55
Hydrolysis
+
inactivatio
n (95°C)
Centrifugation
40 samples
1 Control sample
Insoluble
Oil
Supernatant
Enzyme: Protamex R
Supernatant
Experiments
7
41 samples
hydrolysates
Biochemical Analysis
Soluble protein content
Kjeldahl method
Soluble amino acids
Gas chromatography
(GC-FID )
Sensory Analysis
Odor Profiling test
9 odor descriptors:
-Marine
-Fat fish
-Rancid
-Potato
-Sulphur
-Global intensity
-Dried fish
-Pickle fish
-Grilled
PC: 51.7%
PC2: 15.7%
41
42
43 44 45
46
47
Impact of sugar on sensory profiles: PCA analysis
8
Marine
Rancid
Fat fish
� Control samples are found
in the same area which
suggested a good
repeatability of the panel and
a certain confidence in results
Without sugar
PC: 51.7%
PC2: 15.7%
14
19 20
21
22
23 29
30
31
32 33
34 35
36
37
38
39
40
41
42
43 44 45
46
47
Impact of sugar on sensory profiles: PCA analysis
9
Potato
Sulphur
Marine
Rancid
Fat fish
Without sugar
Time=30min
Low temperatures
With Antioxydant
Sulphur odor
AO= Antioxydant
Time=360min
Temperatures >40°C
fat fish, rancid odor
PC: 51.7%
PC2: 15.7%
1
2
3
4 5
6 7
8 9
10
11 12
13
14
15
16 17
18
19 20
21
22
23
24
25 26
27 28
29
30
31
32 33
34 35
36
37
38
39
40
41
42
43 44 45
46
47
Impact of sugar on sensory profiles:
PCA analysis
10
Dried fish
Grilled
Potato
Sulphur
Marine
Global
intensity
Rancid
Fat fish
Pickle fish
Without sugarWith sugar
Time=30min
Low temperature
+ AO
Sulphur odor
Time = 360min
Temperature>40°C
± AO
fat fish, rancid
odor
Time = 30-360min
Temperature=30-
60°C
± AO
Global intensity
Dried fish
Pickle fish
Grilled
Condition Grilled Protein
Time 0.0087** 0***
Temperature - 0.0006**
Sugar 0***
Time-Time 0.0075** 0.0187*
Temperature-
Temperature -
0***
Sugar-Sugar 0***
Time-Temperature -0.0002**
Time-Sugar - 0.0007**AO= Antioxydant
11
Experimental conditions to develop grilled odor
Sugar addition :
� 0 to 10g.kg-1 fast Increase of grilled odor
� 10 to 20g.kg-1 no more variation of grilled odor
Amount of 10g.kg-1 of sugar allowed to generate
grilled odor
Hydrolysis conditions :
�Hydrolysis temperature has no
effect on grilled odor.
� Maillard reaction occurs during the
inactivation of the enzyme
� 200 min <optimum time <300 min
12
Impact of enzyme and sugar on the soluble protein content
Optimal hydrolysis condition to obtain
maximum soluble protein contentCondition Grilled
Protein
Time 0.0087**0***
Temperature -0.0006**
Sugar 0***
Time-Time 0.0075**0.0187*
Temperature-Temperature -0***
Sugar-Sugar 0***
Time-Temperature -
0.0002**
Time-Sugar -0.0007**
13
Impact of enzyme and sugar on the soluble protein content
� 45°C < Optimum temperature < 50°C
�240 min <Optimum time <360 min
Optimal hydrolysis condition to obtain
maximum soluble protein content
�Enzyme increased soluble crude protein
content
�Sugar did not modify proteolisis
a
bb
+ +-
-E= Without enzyme -S=Without sugar
+E= With enzyme +S=With sugar
Soluble content
g/100g of crude
matter
14
�Enzyme increased the proportion of
essential amino acids
�Sugar did not affect proportion of
essential amino acids
Impact of enzyme and sugar on essential soluble amino acid
content
Essential amino acids / Total amino acids
a
b b
- + +
-E= Without enzyme -S=Without sugar
+E= With enzyme +S=With sugar
15
Conclusions
+E -S +E+S
Increase soluble protein content
High content of soluble essentiel
amino acid
No modification of
proteolysis
No modification of soluble
essential amino acid content
Unpleasant odour
(Fat fish, rancid)(Sulfur, potatoes)
Modification of odor with
apparition of pleasant
odorant notes (grilled, dried
fish,pickle)
+E= With enzyme +S=With sugar+E= With enzyme -S=Without sugar
Conclusions
16
Parameters Level
Effective condition
for Maillard
reaction
Effective condition
to maximize soluble
protein content
Sugar 10g.kg-1
Time 200-300 (min)
Hydrolysis
temperature
45-50°C
Inactivation
temperature
95°C
Perspectives
� Further works must be performed to determine the proportion
of free amino acid glycation
� Realisation of sensory analysis of the hydrolysates taste
�Validation of hydrolysates acceptability by consumers
� Working on Hydrolysates Formulation
17
Thank you for your attention
18
Acknowledgments
Financial Support: Ivory coast gouvernement /ONIRIS
[email protected]@ifremer.fr
19
DISTEC bio REACTORS
-6 bioreactors units
-1Lcapacity
-Temperature control
-Constant agitation