Sensory assessment of fish and chicken protein hydrolysates - evaluation of NMR metabolomics profiling as a new prediction tool.
 

Sensory assessment of fish and chicken protein hydrolysates - evaluation of NMR metabolomics profiling as a new prediction tool.

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J Agric Food Chem. 2020 Mar 02;:

Authors: Steinsholm S, Oterhals Å, Underhaug J, Mage I, Malmendal A, Aspevik T

Abstract
Nuclear magnetic resonance (NMR) metabolomics profiling was evaluated as a new tool in sensory assessment of protein hydrolysates. Hydrolysates were produced based on different raw materials (cod, salmon and chicken), enzymes (Food Pro PNL and Bromelain) and hydrolysis time (10 and 50 min). Influence of raw material and hydrolysis parameters on sensory attributes were determined by traditional descriptive sensory analysis and 1H NMR spectroscopy. Raw material had major influence on attribute intensity and metabolite variation, followed by enzyme and hydrolysis time. However, the formation of bitter taste was not affected by raw material. Partial least squares regression (PLSR) on 1H NMR- and sensory data provided good models (Q2 = 0.55 - 0.89) for 11 of the 17 evaluated attributes, including bitterness. Significant metabolite-attribute associations were identified. The study confirms the potential prediction of the sensory properties of protein hydrolysates from cod, salmon and chicken based on 1H NMR metabolomics profiling.


PMID: 32119538 [PubMed - as supplied by publisher]



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