Optimizing decolorization and deodorization to remove pigments and fishy odors while preserving antioxidant activity in Asian swamp eel (Monopterus albus) hydrolysate

文献类型： 外文期刊

第一作者： Wang, Xiao

作者： Wang, Xiao;Liu, Hongru;He, Hui;Luo, Xinyu;Chen, Bingjie;Yang, Hang;Zhou, Wenzong;Zhao, Tiantian;Bhullar, Khushwant S.;Su, Di

作者机构：

关键词： ASE hydrolysate; Activated carbon; Decolorization; Encapsulation; Deodorization

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 28 卷

页码：

收录情况： SCI

摘要： The objective of this study was to develop an efficient method for decolorizing and deodorizing Asian swamp eel (ASE) hydrolysate. At an activated carbon (AC) dosage of 0.5 % and pH 4.0, insoluble peptides from trichloroacetic acid (TCA), which have poor antioxidant activity, were effectively removed. Meanwhile, other nitrogenous fractions with better antioxidant activity were retained, achieving a decolorization rate of 74.02 +/- 0.38 %. Orthogonal partial least squares discriminant analysis (OPLS-DA) successfully distinguished the solid phase microextraction gas chromatograph-mass spectrometery (SPME-GC-MS) results of samples treated with different deodorization methods (ASE stock hydrolysate, AC treatment, AC + complex bacteria, AC + yeast, and AC + cyclodextrin). A total of 22 differential volatile compounds with variable importance projection (VIP) values greater than 1 were identified. The combination of AC treatment and cyclodextrin encapsulation effectively removed undesirable odors, enhancing the sensory quality and market competitiveness of the final product.

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