Evaluation of umaminess in green mussel hydrolysate (Perna viridis) produced in the presence of sodium tripolyphosphate and NaCl


Citation

Normah I., . and Nurdalila Diyana M. R., . Evaluation of umaminess in green mussel hydrolysate (Perna viridis) produced in the presence of sodium tripolyphosphate and NaCl. pp. 2524-2530. ISSN 2231-7546

Abstract

This study was conducted to evaluate umami taste in protein hydrolysate produced from green mussel (Perna viridis) by hydrolysing with flavorzyme at pH 8 enzyme substrate ratio (E/S) 3 with or without the presence of 0.4 sodium tripolyphosphate (STPP) and 1.5 NaCI. Degree of hydrolysis (DH) yield amino acid compositions molecular weight distribution and sensory evaluation were determined. The highest DH (23.18) darkest color and highest yield (8.34) were recorded for hydrolysate produced in the presence of both STPP and NaCI. Electrophoresis analysis showed the presence of protein bands between 10 to 70 kDa where hydrolysate with addition of STPP and NaCI had bands with lower intensities. Amino acids which contribute to the umami taste such as glutamic acid glycine and aspartic acid were higher in hydrolysate produced with STPP and NaCI addition. The hydrolysate has lesser fishy odor and flavor than those produced with only in the presence of flavorzyme and was also rated with highest score for all the five basic tastes including bitterness. However the score for bitterness was still lower than the reference solutions. Therefore green mussel hydrolysate produced in this study has a good potential as a food flavorant.


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Abstract

This study was conducted to evaluate umami taste in protein hydrolysate produced from green mussel (Perna viridis) by hydrolysing with flavorzyme at pH 8 enzyme substrate ratio (E/S) 3 with or without the presence of 0.4 sodium tripolyphosphate (STPP) and 1.5 NaCI. Degree of hydrolysis (DH) yield amino acid compositions molecular weight distribution and sensory evaluation were determined. The highest DH (23.18) darkest color and highest yield (8.34) were recorded for hydrolysate produced in the presence of both STPP and NaCI. Electrophoresis analysis showed the presence of protein bands between 10 to 70 kDa where hydrolysate with addition of STPP and NaCI had bands with lower intensities. Amino acids which contribute to the umami taste such as glutamic acid glycine and aspartic acid were higher in hydrolysate produced with STPP and NaCI addition. The hydrolysate has lesser fishy odor and flavor than those produced with only in the presence of flavorzyme and was also rated with highest score for all the five basic tastes including bitterness. However the score for bitterness was still lower than the reference solutions. Therefore green mussel hydrolysate produced in this study has a good potential as a food flavorant.

Additional Metadata

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Item Type: Article
AGROVOC Term: Perna viridis
AGROVOC Term: Mussels
AGROVOC Term: Protein hydrolysate
AGROVOC Term: Hydrolysis
AGROVOC Term: Yields
AGROVOC Term: Chemical analysis (methods)
AGROVOC Term: Molecular weight
AGROVOC Term: Amino acids
AGROVOC Term: Aspartic acid
AGROVOC Term: Glutamic acid
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:29
URI: http://webagris.upm.edu.my/id/eprint/24951

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