Volume 21 Issue 1
Feb.  2025
Turn off MathJax
Article Contents
Abstract
References
Related Articles
CHEN Maosen, HUANG Sheng, YU Gang, LAI Shiqin, CAI Bingna, CHEN Hua, DENG Wanbo, TANG Ke, YANG Wenhua, WANG Qin, XIAO Gengsheng, PAN Jianyu, LI Jun. Comparison of deodorization effects of different deodorization methods on Syngnathus schlegeli peptide powder[J]. South China Fisheries Science, 2025, 21(1): 1-13. DOI: 10.12131/20240195
Citation: CHEN Maosen, HUANG Sheng, YU Gang, LAI Shiqin, CAI Bingna, CHEN Hua, DENG Wanbo, TANG Ke, YANG Wenhua, WANG Qin, XIAO Gengsheng, PAN Jianyu, LI Jun. Comparison of deodorization effects of different deodorization methods on Syngnathus schlegeli peptide powder[J]. South China Fisheries Science, 2025, 21(1): 1-13. DOI: 10.12131/20240195
shu

Comparison of deodorization effects of different deodorization methods on Syngnathus schlegeli peptide powder

  • 1.

    College of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China

  • 2.

    Sanya Tropical Fisheries Research Institute/Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya 572426, China

  • 3.

    South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China

  • 4.

    South China Sea Institute of Oceanology, Chinese Academy of Sciences/Key Laboratory of Tropical Marine Bio-resources and Ecology, Chinese Academy of Sciences/Guangdong Key Laboratory of Marine Materia Medica/RNAM Center for Marine Microbiology, Chinese Academy of Sciences, Guangzhou 510301, China

  • 5.

    College of Marine Science, South China Agricultural University, Guangzhou 510640, China

  • 6.

    Guangzhou Zheng'an Food Co., Ltd., Guangzhou 511458, China

More Information
  • Received Date: August 27, 2024
  • Revised Date: September 13, 2024
  • Accepted Date: September 24, 2024
  • Available Online: October 08, 2024
    Graphical Abstract
    • Abstract

  • Syngnathus schlegeli peptide powder has an inherent fishy odor, which affects the development and application of its subsequent deep-processed products. We applied three methods, glucose glycation, β-cyclodextrin embedding and glucose-β-cyclodextrin combination treatment, for the deodorization of S. schlegeli peptide powder. Then we assessed the deodorization effect of raw materials through sensory evaluation, electronic nose and gas chromatography-mass spectrometry (GC-MS). The results show that the glucose glycation treatment could produce esters to reduce the relative content of fishy ingredients through the Maillard reaction, and the removal of fishy substance trimethylamine was 91%. However, the basic flavour of the raw material lost obviously; the β-cyclodextrin embedding treatment had a certain deodorization effect, with a 16% trimethylamine removal rate, but the fishy and stimulating flavor were still left; the glucose-β-cyclodextrin combination treatment could significantly reduce the main fishy and aldehydes' irritating flavor substances as well as the loss of some basic flavor of raw materials, with a 93% trimethylamine removal rate and produced some pleasant flavor. It is showed that the application of glucose-β-cyclodextrin is a concise and effective method to remove fishy odors, which can significantly improve the flavor of S. schlegeli peptide powder. The research provides a theoretical basis and technical support for the development of S. schlegeli peptide powder in functional food and other deep processing products.

    • FullText(HTML)
    • References (31)
  • [1]
    许东晖, 谢江海, 梅雪婷, 等. 我国海龙的研究进展[J]. 中国海洋药物, 2005, 24(2): 51-56. doi: 10.3969/j.issn.1002-3461.2005.02.012
    [2]
    GAO Z, WANG M X, GAO C L, et al. New glycerolipids from the traditional Chinese medicine of Syngnathus acus (Hai-Long)[J]. Chem Biodivers, 2023, 20(6): e202300616. doi: 10.1002/cbdv.202300616
    [3]
    MAO Z J, JIANG H, SUN J N, et al. Research progress in the preparation and structure-activity relationship of bioactive peptides derived from aquatic foods[J]. Trends Food Sci Tech, 2024, 147: 104443. doi: 10.1016/j.jpgs.2024.104443
    [4]
    RYU B M, HIMAYA S W A, QIAN Z J, et al. Prevention of hydrogen peroxide-induced oxidative stress in HDF cells by peptides derived from seaweed pipefish, Syngnathus schlegeli[J]. Peptides, 2011, 32(4): 639-647. doi: 10.1016/j.peptides.2011.01.009
    [5]
    WIJESEKARA I, QIAN Z J, RYU B M, et al. Purification and identification of antihypertensive peptides from seaweed pipefish (Syngnathus schlegeli) muscle protein hydrolysate[J]. Food Res Int, 2010, 44(3): 703-707.
    [6]
    DONG J Y, HUANG Y X, CHEN Z, et al. Embryonic development and microsatellite-based parentage assignment of seaweed pipefish Syngnathus schlegeli[J]. Hydrobiologia, 2020, 847(3): 913-923. doi: 10.1007/s10750-019-04152-6
    [7]
    CAI B N, YI X X, WANG Z, et al. Anti-fatigue effects and mechanism of Syngnathus schlegeli peptides supplementation on exercise-fatigued mice[J]. J Funct Foods, 2023, 110: 105846. doi: 10.1016/j.jff.2023.105846
    [8]
    DAI W T, HE S Y, HUANG L S, et al. Strategies to reduce fishy odor in aquatic products: focusing on formation mechanism and mitigation means[J]. Food Chem, 2024, 444: 138625. doi: 10.1016/j.foodchem.2024.138625
    [9]
    BU Y, ZHU L W, XU W T, et al. Physicochemical and flavour characteristics of Maillard reaction products derived from Aloididae aloidi muscle enzymatic hydrolysates coupled with high-pressure processing[J]. Int J Food Sci Technol, 2020, 56(4): 1766-1776.
    [10]
    邓静, 杨荭, 朱佳倩, 等. 水产原料腥味物质的形成及脱腥技术研究进展[J]. 食品安全质量检测学报, 2019, 10(8): 2097-2102. doi: 10.3969/j.issn.2095-0381.2019.08.003
    [11]
    张坦, 梁山泉, 杨敏, 等. 壳聚糖对牡蛎ACE抑制肽的脱腥工艺研究[J]. 食品研究与开发, 2019, 40(8): 114-120. doi: 10.3969/j.issn.1005-6521.2019.08.020
    [12]
    LIU J Y, YOU M, ZHU X S, et al. Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars[J]. Food Chem X, 2024, 22: 101335. doi: 10.1016/j.fochx.2024.101335
    [13]
    XU Y X, JIANG Z D, DU X P, et al. The identification of biotransformation pathways for removing fishy malodor from Bangia fuscopurpurea using fermentation with Saccharomyces cerevisiae[J]. Food Chem, 2022, 380: 132103. doi: 10.1016/j.foodchem.2022.132103
    [14]
    陈增鑫, 刘咏霖, 潘芸芸, 等. 不同脱腥方法对海参肠卵酶解液脱腥效果的比较[J]. 食品与发酵工业, 2022, 48(5): 187-194.
    [15]
    鲍佳丽, 方旭波, 陈小娥, 等. 巴沙鱼片脱腥工艺优化及腥味物质分析[J]. 食品工业科技, 2022, 43(6): 70-76.
    [16]
    罗静, 李敏, 张莹, 等. 电子鼻结合GC-MS分析不同干燥方式对罗非鱼片挥发性风味成分的影响[J]. 南方水产科学, 2022, 18(1): 135-143.
    [17]
    李文静, 李春生, 王悦齐, 等. 发酵盐厌氧菌YL9-2对鱼露发酵过程中品质和风味的改善作用[J]. 南方水产科学, 2022, 18(2): 115-123. doi: 10.12131/20210314
    [18]
    ZHANG Z W, ZHOU Y, JI H W, et al. Determination of astaxanthins contribution to the aroma characteristics and aroma-active compounds of hot-air-dried shrimp products using sensory evaluation, E-nose and GC-MS[J]. Int J Food Sci Technol, 2023, 59(1): 265-275.
    [19]
    ZHANG X J, GAO P, XIA W S, et al. Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments[J]. Food Chem, 2022, 397: 133773. doi: 10.1016/j.foodchem.2022.133773
    [20]
    葛蒙蒙, 沈建东, 唐小航, 等. 低酸性和酸化即食紫菜热杀菌工艺优化研究[J]. 南方水产科学, 2022, 18(6): 127-136.
    [21]
    张权, 李金林, 胡明明, 等. 基于电子鼻和溶剂辅助风味蒸发-气相色谱-质谱联用技术分析调味小龙虾挥发性风味特征差异[J]. 食品与发酵工业, 2024, 50(8): 242-252.
    [22]
    张彩霞, 奚印慈, 柳泽琢也, 等. 电子鼻结合GC-MS检测沙拉酱对挪威三文鱼风味的影响[J]. 食品工业科技, 2019, 40(17): 257-262, 275.
    [23]
    里奥·范海默特. 化合物嗅觉阈值汇编[M]. 2版. 李智宇, 王凯, 冒德寿, 等译. 北京: 科学出版社, 2018: 1-207.
    [24]
    王治军, 杨要芳, 李汉琪, 等. 不同干制工艺对牡蛎干特征气味的影响[J]. 食品与发酵工业, 2024, 50(15): 289-298.
    [25]
    张迪, 吉宏武, 陈浩, 等. 脂质对凡纳滨对虾热风干制品香气特性的影响[J]. 食品与发酵工业, 2021, 47(7): 189-196.
    [26]
    冯瑞, 梁结桦, 田柬昕, 等. 基于电子鼻和顶空固相微萃取-气相色谱-质谱技术分析不同品种鱼胶的风味差异[J]. 食品科技, 2024, 49(5): 289-298.
    [27]
    YANG L L, ZI Y, SHI C P, et al. Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatins[J]. Front Nutr, 2022, 9: 1059403. doi: 10.3389/fnut.2022.1059403
    [28]
    PAN J F, JIA H, SHANG M J, et al. Effects of deodorization by powdered activated carbon, β-cyclodextrin and yeast on odor and functional properties of tiger puffer (Takifugu rubripes) skin gelatin[J]. Int J Biol Macromol, 2018, 118: 116-123. doi: 10.1016/j.ijbiomac.2018.06.023
    [29]
    黄磊, 孙纪录, 张彩璇, 等. 淡水鱼腥味物质检测及脱腥技术研究进展[J]. 食品研究与开发, 2024, 45(4): 209-216. doi: 10.12161/j.issn.1005-6521.2024.04.028
    [30]
    HUANG A Q, LIU Q, CHEN X T, et al. Preparation and characterization of Maillard reaction products from enzymatic hydrolysate products of abalone viscera[J]. Microchem J, 2024, 204: 111062. doi: 10.1016/j.microc.2024.111062
    [31]
    FU Y, ZHANG Y H, SOLADOYE O P, et al. Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity[J]. Crit Rev Food Sci Nutr, 2020, 60(20): 3429-3442. doi: 10.1080/10408398.2019.1691500
    • Related Articles

  • Related Articles

    [1]LIU Yu, WANG Xuehui, DU Feiyan, LIU Bilin, ZHANG Peng, LIU Mengna, QIU Yongsong. Difference analysis of trace elements in statolith of Sthenoteuthis oualaniensis in South China Sea[J]. South China Fisheries Science, 2019, 15(5): 15-24. DOI: 10.12131/20190039
    [2]ZHANG Yue, DUAN Yafei, DONG Hongbiao, ZHANG Jiasong. Effects of poly-β-hydroxybutyrate (PHB) on immune and digestive indicators in hepatopancreas of Litopenaeus vannamei[J]. South China Fisheries Science, 2017, 13(5): 78-84. DOI: 10.3969/j.issn.2095-0780.2017.05.011
    [3]JIANG Yan′e, FANG Zhanqiang, LIN Zhaojin, ZHANG Peng, CHEN Zuozhi. Trace elements in statoliths of Sthenoteuthis oualaniensis in the South China Sea[J]. South China Fisheries Science, 2016, 12(4): 71-79. DOI: 10.3969/j.issn.2095-0780.2016.04.009
    [4]YANG Xun, HAO Zongdi, ZHANG Sen, LIU Pinghuai. Effects of trophic elements and pH on growth rate and lipid productivity of Chlorella zofingiensis cells[J]. South China Fisheries Science, 2013, 9(4): 33-38. DOI: 10.3969/j.issn.2095-0780.2013.04.006
    [5]WANG Yajun, LIN Wenhui, YANG Zhihui, JIANG Jianwen, JIANG Huanbin, CHEN Dongming. Effects of replacement of fish meal by fermented soybean meal in the diet for Japanese eel (Anguill japonica) on growth performance and content of mineral elements in muscle and skin[J]. South China Fisheries Science, 2013, 9(3): 39-43. DOI: 10.3969/j.issn.2095-0780.2013.03.007
    [6]WANG Maolin, ZHANG Xiumei, GAO Tianxiang, ZHANG Peidong. Effects of Ca2+ concentrations in seawater on element content of fish body and otolith of juvenile Paralichthys olivaceus[J]. South China Fisheries Science, 2013, 9(3): 31-38. DOI: 10.3969/j.issn.2095-0780.2013.03.006
    [7]WANG Xu, LI Na, GENG Anjing, YANG Hui, WANG Fuhua. Determination of five arsenic species in seafood using high performance liquid chromatography (HPLC) coupled with inductively coupled plasma mass spectrometry (ICP-MS)[J]. South China Fisheries Science, 2013, 9(2): 50-56. DOI: 10.3969/j.issn.2095-0780.2013.02.009
    [8]CAO Junming, YAN Jing, WANG Guoxia, HUANG Yanhua, ZHANG Rongbin, ZHOU Tingting, LIU Qunfang, SUN Zhiwu. Effects of replacement of fish meal with housefly maggot meal on digestive enzymes, transaminases activities and hepatopancreas histological structure of Litopenaeus vannamei[J]. South China Fisheries Science, 2012, 8(5): 72-79. DOI: 10.3969/j.issn.2095-0780.2012.05.011
    [9]QIN Pei-wen, JI Li-li, FAN Run-zhen, XIAO Bi-hong, TANG Xiao-dan, SONG Wen-dong. Analysis of volatile components and trace elements in flesh of Pinctada martensii with black shell disease[J]. South China Fisheries Science, 2010, 6(2): 35-40. DOI: 10.3969/j.issn.1673-2227.2010.02.006
    [10]WANG Xiaowei, LI Chunhou, DAI Ming. Studies on limited nutrient factors in outer of Daya Bay in winter[J]. South China Fisheries Science, 2007, 3(4): 26-31.

  • Cited by

    Periodical cited type(0)

    Other cited types(1)

Catalog

    Get Citation
    PDF
    XML
    Article views PDF downloads Cited by(1)
    Related

    Supported by: Beijing Renhe Information Technology Co., Ltd.  

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return