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Effects of ethanol pretreatment on osteogenic activity and off-flavors in blue mussel (Mytilus edulis L.) enzymatic hydrolysates
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- Qiao, Xinyu (author)
- Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Collaborat Innovat Ctr Seafood Deep Proc, Sch Food Sci & Technol, Dalian 116034, Peoples R China.
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- Li, Han (author)
- Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Collaborat Innovat Ctr Seafood Deep Proc, Sch Food Sci & Technol, Dalian 116034, Peoples R China.
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- Ma, Yunjiao (author)
- Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Collaborat Innovat Ctr Seafood Deep Proc, Sch Food Sci & Technol, Dalian 116034, Peoples R China.
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- Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Collaborat Innovat Ctr Seafood Deep Proc, Sch Food Sci & Technol, Dalian 116034, Peoples R China Kunming Univ Sci & Technol, Fac Food Sci & Engn, Kunming 650500, Peoples R China. (creator_code:org_t)
- Elsevier, 2023
- 2023
- English.
- In: Food Research International. - : Elsevier. - 0963-9969 .- 1873-7145. ; 167
- Journal article (peer-reviewed)
Abstract
Subject headings
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- Aquatic protein hydrolysates have many biological activities, but the off-flavor seriously decreases their commercial acceptability. Therefore, it is important to invest in finding an effective deodorization of aquatic hydrolysates that do not affect activities. In this study, ethanol pretreatment of mussel was applied to establish a new method to deodorize the blue mussel (Mytilus edulis L.) hydrolysates. LC-MS and GC–MS analysis results showed that 87.34% of fatty acids, 83.94% of aldehydes, most volatile flavor compounds including aldehydes, ketones, alcohols, acids, and hydrocarbons were decreased after ethanol pretreatment. Besides, it was found that the enzymatic hydrolysates of mussel with or without ethanol pretreatment showed high osteogenic activity, which induced an increase of 33.65 ± 4.36% and 31.77 ± 5.45% in MC3T3-E1 cell growth. These results suggest that ethanol pretreatment has beneficial potential for improving the flavor aspects of blue mussel peptides which may have the potential to stimulate bone regeneration and formation.
Subject headings
- NATURVETENSKAP -- Biologi -- Biokemi och molekylärbiologi (hsv//swe)
- NATURAL SCIENCES -- Biological Sciences -- Biochemistry and Molecular Biology (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Mussel enzymatic hydrolysates
- Fishy odor
- Proliferation
Publication and Content Type
- ref (subject category)
- art (subject category)
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- Li, Han
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- Du, Ming
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