ABSTRACT In order to improve the flavor of aquatic enzymatic hydrolysate, this study determined the effect of ultra-high pressure processing (UHP) coupled with enzymatic hydrolysis on the flavor of Alaska pollock frame (APF) hydrolysates. The optimal conditions for UHP enzymatic hydrolysis were as follows: pressure time was 60 min, pH value was 7.5, and pressure was 150 MPa. The content of soluble peptide, total-free amino acid, and delicious amino acid (DAA) content of atmospheric pressure and UHP hydrolysates were 11.37 vs 16.70 mg/mL, 5 528 vs 6 234 mg/100 g, and 2145 vs 2411 mg/100 g, respectively. The major compounds in the enzymatic hydrolysates of UHP included seven types of ketones (18.31%), 8 types of aldehydes (6.35%), 3 types of alcohols (2.61%), one type of ester (0.38%), and one type of furan (7.89%). The results of electronic tongue (e-tongue) demonstrated good agreement with gas chromatography-mass spectrometry (GC-MS) analysis. In conclusion, UHP enzymatic hydrolysis can be a potential tool to improve the flavor compounds of hydrolysates.

中文翻译：

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阿拉斯加狭鳕超高压加工辅助酶解提高风味的优化

摘要 为了改善水产酶解产物的风味，本研究确定了超高压处理（UHP）结合酶解对阿拉斯加狭鳕（APF）水解产物风味的影响。超高压酶水解的最佳条件为：加压时间60 min，pH值7.5，压力150 MPa。常压和超高压水解产物的可溶性肽、游离氨基酸总量和美味氨基酸(DAA)含量分别为11.37 vs 16.70 mg/mL、5 528 vs 6 234 mg/100 g、2145 vs 2411 mg/分别为 100 克。UHP酶解产物中的主要化合物包括7种酮（18.31%）、8种醛（6.35%）、3种醇（2.61%）、1种酯（0.38%）和一种呋喃 (7.89%)。电子舌 (e-tongue) 的结果与气相色谱-质谱 (GC-MS) 分析非常吻合。总之，超高压酶水解可以成为改善水解产物风味化合物的潜在工具。