Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head

• Published in: Food research international 2022-09, Vol.159, p.111612-111612, Article 111612
• Main Authors: Wang, Yuanyuan, Tang, Xuhua, Luan, Junjia, Zhu, Wenhui, Xu, Yongxia, Yi, Shumin, Li, Jianrong, Wang, Jinxiang, Li, Xuepeng
• Format: Article
• Language: English
• Subjects: Degree of hydrolysis; Flavor; Free amino acid; Non-volatile matter; Ultrasound-assisted enzymatic hydrolysis; Volatile compounds
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.111612

[Display omitted] •Effects of 0–750 W ultrasound pretreatment on flavor characteristics of enzymatic hydrolysates of cod head were investigated.•Ultrasound pretreatment increased the degree of hydrolysis and taste compounds.•Ultrasound pretreatment can reduce the bitterness and astringency.•450 W ultrasound pretreatment promoted the formation of pleasant volatile compounds. To make better use of cod head (Gadus macrocephalus), a by-product of fish processing, the effects of ultrasound pretreatment on the enzymatic properties and volatile compounds of cod head enzymatic hydrolysates were investigated. The results demonstrated that ultrasound pretreatment at 150–600 W had a positive effect cod head enzymatic hydrolysates. The soluble peptides content of the enzymatic hydrolysates reached the highest value of 5.31 ± 0.16 mg/mL at the ultrasound power level of 450 W, and the content of peptide molecules