Effect of high pressure processing on flavor of fish meat and frame after enzymatic degradation
學生姓名:
郭秉翰
指導教授:
劉修銘
學期:
111下
摘 要:
The degradation of nucleotides and the enzyme associated with degradation have been widely used to evaluate the freshness of fish. Immediately after fish death, adenosine triphosphate (ATP) will degrade to inosine-5-monophosphate (IMP) and hypoxanthine (Hx) which would affect the fish flavor. The first study used high pressure processing (HPP) to regulate 5'-nucleotidase (5'-NT) and nucleoside-phosphorylase (NP) activity and flavor indicators. According to the results, HPP under 200 MPa for 3 min showed the greatest effect to inhibit the activity of 5'-NT and NP and reduce Hx production in Haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) fillets thus caused the lowest K value and suppressed the generation of unpleasant flavor. Alaska Pollock Frame (APF) can produce the usable protein through enzymatic hydrolysis but it caused the formation of odorous compounds during the treatment. The second study found that HPP combined with Alcalase 3.0 T and flavourzyme enzymatic hydrolysis can increase the production of IMP and free amino acid (FAA) at 150 MPa 60min pH=7.5. Gas Chromatography-Mass Spectrometry (GC-MS) analysis showed that HPP treatment could obtain 20 main volatile compounds but no odorous compounds were contained including trimethylamine, caproic acid, octanoic acid. The results of e-tongue are consistent with the results of GC-MS analysis and the analysis showed that HPP combined with enzymatic hydrolysis could optimize the flavor from APF hydrolyzate. Overall, HPP could effectively inhibit the activity of 5'-NT and NP by changing the enzyme structure, and increasing the production of free amino acids and volatile compounds, thereby extending the shelf life.
230315_郭秉翰_摘要.pdf