Processed flavors derived from combined bromelain hydrolyzed jellyfish protein hydrolysate, reducing sugars and arginine
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Abstract
Food flavor compounds can be thermally produced by the reaction of reducing sugar and amino acid at specific conditions of time, temperature, pH, and water content. The pathways of Maillard reaction, Amadori rearrangement, Strecker degradation, and Schiff bases contribute to flavor and color. To date, no report on jellyfish by-products has been involved in generating food flavors. The objectives of this study were to investigate hydrolysis factors (enzyme concentration and hydrolysis time) of jellyfish by-products on qualities of enzymatic bromelain-jellyfish protein hydrolysate (eb-JPH). The characterization of volatiles obtained from selected eb-JPH reacted with mixed sugars (glucose and ribose), and arginine was by GC-MS. Results showed that the protein of dried jellyfish by-product was 68.8%. The reaction for producing eb-JPH was bromelain 20% for 18 h at pH 6 and 50ᵒC and generated the highest yield and degree of hydrolysis at 76.09% and 80.94%. The volatile flavors developed by the reaction of eb-JPH, sugars (glucose and ribose), and arginine prepared in the ratio of 0.1:1:0.08:0.08 (w/w) heated at 95±2ᵒC for 2 h yielded 13 volatile compounds in which benzaldehyde and methyl pyrazines were significant contributors to the meat-like flavor.
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