Effects of thermal processing on the flavor molecules of goat by-product hydrolysates. (December 2020)

• Record Type: Journal Article
• Authors: de Araújo Cordeiro, Ana Rita Ribeiro; de Medeiros, Lorena Lucena; Bezerra, Taliana Kenia Alencar; Pacheco, Maria Teresa Bertoldo; de Sousa Galvão, Mércia; Madruga, Marta Suely
• Is Part Of: Food research international. Volume 138(2020)Part B
• Publication Date: 2020-12
• Subjects: Autoclaving -- Flavor -- Goat by-products -- Inactivation -- Protein hydrolysates -- Volatile compounds; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109758
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Goat by-products have an excellent protein and amino acid profile. Autoclaving resulted in increase in the concentration of meat flavor precursors. Higher hydrolysis and protein resulted from autoclaved and inactivation endogenous enzymes. Autoclaved hydrolysates exhibited greater flavoring potential. The volatile profile found indicates potential use as flavoring agent. Abstract: The aim of this study was to obtain flavor molecules from goat by-product hydrolysates, emphasizing the thermal action during processing. A mixture of by-products submitted or not to the inactivation of endogenous enzymes was used, followed by hydrolysis with the proteolytic enzyme Alcalase® ( Bacillus licheniformis ), and autoclaving after hydrolysis. The production of hydrolysates provided both quantitative and qualitative data on the precursors involved in the aromatic formation of protein hydrolysates. The inactivation process of endogenous enzymes resulted in hydrolysates with a higher degree of hydrolysis and greater protein content. The autoclaving process produced a significant increase in the concentration of free amino acids and maltose and a reduction in the glucose content. Application of the two heat treatments resulted in the production of goat by-product protein hydrolysates with different volatile profiles. The goat by-product protein hydrolysate without heat treatment but with autoclaving (HCA), showing a higher concentration of flavor precursors and the formation of heterocyclic volatiles, is expected to impact the aroma quality of goat hydrolysates.