Todeschini Sarah, Perreault Véronique, Goulet Charles, Bouchard Mélanie, Dubé Pascal, Boutin Yvan, Bazinet Laurent
Department of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada.
Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada.
Foods. 2022 Jun 22;11(13):1829. doi: 10.3390/foods11131829.
Despite the biological interest in herring milt hydrolysate (HMH), its valorization is limited by its unpleasant odor resulting from the presence of mainly amine and carbonyl compounds. Recently, a deaerator was demonstrated as an interesting avenue to reduce the odorous content of HMH. However, the removal rate of amine and carbonyl compounds was highly dependent on the operating conditions, and the impact of such a process on the biological potential of HMH was not considered. Therefore, this study aimed to optimize the deaerator process by assessing the impacts of the combination of deaerator treatments at neutral and basic pH, the increase in pH from 10 to 11, and the substitution of NaOH by KOH on the odorous content and the antioxidant activity of HMH. Results showed that the highest deodorization rate of HMH was obtained when a deaerator treatment at neutral pH was combined with another one at basic pH using KOH for alkalization. This condition resulted in a decrease in the dimethylamine and trimethylamine contents by 70%, while certain compounds such as 2,3-pentanedione, methional, (,)-2,4-heptadienal, or (,)-2,6-nonadienal were almost completely removed. Removal mechanisms of the targeted compounds were totally identified, and the performance of the developed process was confirmed by sensory analysis. Lastly, it was shown that the antioxidant potential of HMH was not affected by the deodorization process. These results demonstrated the feasibility of deodorizing a complex matrix without affecting its biological potential.
尽管鲱鱼精液水解物（HMH）具有生物学研究价值，但其价值提升受到主要由胺类和羰基化合物导致的难闻气味的限制。最近，脱气器被证明是降低HMH气味成分的一条有趣途径。然而，胺类和羰基化合物的去除率高度依赖于操作条件，且未考虑该过程对HMH生物学潜力的影响。因此，本研究旨在通过评估中性和碱性pH条件下脱气器处理组合、pH从10提高到11以及用氢氧化钾替代氢氧化钠对HMH气味成分和抗氧化活性的影响，来优化脱气器工艺。结果表明，当在中性pH下进行脱气器处理并与在碱性pH下使用氢氧化钾进行碱化的另一次处理相结合时，HMH的除臭率最高。这种条件使二甲胺和三甲胺含量降低了70%，而某些化合物如2,3 - 戊二酮、甲硫醛、（±）-2,4 - 庚二烯醛或（±）-2,6 - 壬二烯醛几乎被完全去除。目标化合物的去除机制已完全明确，感官分析证实了所开发工艺的性能。最后，结果表明HMH的抗氧化潜力不受除臭过程的影响。这些结果证明了对复杂基质进行除臭而不影响其生物学潜力的可行性。
