Sensory characteristics of mud clam (Polymesoda erosa) hydrolysate; [Ciri-ciri deria hidrolisat lokan (Polymesoda erosa)]
Mud clam (Polymesoda erosa) was hydrolysed using two different microbial enzymes; alcalase and flavourzyme. The volatile compounds, amino acids and molecular weight associated with umami and bitter taste in mud clam hydrolysate were determined by head space solid phase micro-extraction gas chromatog...
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Malaysian Society of Analytical Sciences
2016
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2-s2.0-84982292280 Ismail N.; Mustakim N. Sensory characteristics of mud clam (Polymesoda erosa) hydrolysate; [Ciri-ciri deria hidrolisat lokan (Polymesoda erosa)] 2016 Malaysian Journal of Analytical Sciences 20 4 10.17576/mjas-2016-2004-14 https://www.scopus.com/inward/record.uri?eid=2-s2.0-84982292280&doi=10.17576%2fmjas-2016-2004-14&partnerID=40&md5=0caf8f6664a38b8adf9c34f7469892bb Mud clam (Polymesoda erosa) was hydrolysed using two different microbial enzymes; alcalase and flavourzyme. The volatile compounds, amino acids and molecular weight associated with umami and bitter taste in mud clam hydrolysate were determined by head space solid phase micro-extraction gas chromatography (HS-SPME-GCMS), High performance liquid chromatography (HPLC) and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). The characteristics of hydrolysates produced using alcalase and flavourzyme were compared. In total, eighteen, seven and six volatile compounds were identified in the flesh, alcalase hydrolysate and flavourzyme hydrolysate, respectively. 2-piperidinone volatile compound content which is associated with bitterness was 6.79 % in alcalase hydrolysate and 3.78 % in flavourzyme hydrolysate. SDS-PAGE results showed that alcalase hydrolysate contains smaller peptide (<52 kDa) compared to flavourzyme hydrolysate (<126 kDa). In addition, sensory analysis using quantitative descriptive analysis (QDA) showed that flavourzyme hydroysate was the least bitter but elicited more umami taste compared to alcalase hydrolysate. Further treatments are still needed to enhance umami taste and to remove bitter taste in mud clam hydrolysate. © 2016, Malaysian Society of Analytical Sciences. All rights reserved. Malaysian Society of Analytical Sciences 13942506 English Article All Open Access; Gold Open Access |
author |
Ismail N.; Mustakim N. |
spellingShingle |
Ismail N.; Mustakim N. Sensory characteristics of mud clam (Polymesoda erosa) hydrolysate; [Ciri-ciri deria hidrolisat lokan (Polymesoda erosa)] |
author_facet |
Ismail N.; Mustakim N. |
author_sort |
Ismail N.; Mustakim N. |
title |
Sensory characteristics of mud clam (Polymesoda erosa) hydrolysate; [Ciri-ciri deria hidrolisat lokan (Polymesoda erosa)] |
title_short |
Sensory characteristics of mud clam (Polymesoda erosa) hydrolysate; [Ciri-ciri deria hidrolisat lokan (Polymesoda erosa)] |
title_full |
Sensory characteristics of mud clam (Polymesoda erosa) hydrolysate; [Ciri-ciri deria hidrolisat lokan (Polymesoda erosa)] |
title_fullStr |
Sensory characteristics of mud clam (Polymesoda erosa) hydrolysate; [Ciri-ciri deria hidrolisat lokan (Polymesoda erosa)] |
title_full_unstemmed |
Sensory characteristics of mud clam (Polymesoda erosa) hydrolysate; [Ciri-ciri deria hidrolisat lokan (Polymesoda erosa)] |
title_sort |
Sensory characteristics of mud clam (Polymesoda erosa) hydrolysate; [Ciri-ciri deria hidrolisat lokan (Polymesoda erosa)] |
publishDate |
2016 |
container_title |
Malaysian Journal of Analytical Sciences |
container_volume |
20 |
container_issue |
4 |
doi_str_mv |
10.17576/mjas-2016-2004-14 |
url |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-84982292280&doi=10.17576%2fmjas-2016-2004-14&partnerID=40&md5=0caf8f6664a38b8adf9c34f7469892bb |
description |
Mud clam (Polymesoda erosa) was hydrolysed using two different microbial enzymes; alcalase and flavourzyme. The volatile compounds, amino acids and molecular weight associated with umami and bitter taste in mud clam hydrolysate were determined by head space solid phase micro-extraction gas chromatography (HS-SPME-GCMS), High performance liquid chromatography (HPLC) and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). The characteristics of hydrolysates produced using alcalase and flavourzyme were compared. In total, eighteen, seven and six volatile compounds were identified in the flesh, alcalase hydrolysate and flavourzyme hydrolysate, respectively. 2-piperidinone volatile compound content which is associated with bitterness was 6.79 % in alcalase hydrolysate and 3.78 % in flavourzyme hydrolysate. SDS-PAGE results showed that alcalase hydrolysate contains smaller peptide (<52 kDa) compared to flavourzyme hydrolysate (<126 kDa). In addition, sensory analysis using quantitative descriptive analysis (QDA) showed that flavourzyme hydroysate was the least bitter but elicited more umami taste compared to alcalase hydrolysate. Further treatments are still needed to enhance umami taste and to remove bitter taste in mud clam hydrolysate. © 2016, Malaysian Society of Analytical Sciences. All rights reserved. |
publisher |
Malaysian Society of Analytical Sciences |
issn |
13942506 |
language |
English |
format |
Article |
accesstype |
All Open Access; Gold Open Access |
record_format |
scopus |
collection |
Scopus |
_version_ |
1809677910136586240 |