![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design.
Bruno, S. F. and Tanaji, G. Kudre and Bhaskar, N. (2021) Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design. Food Chemistry, 334. p. 127498. ISSN 50308-8146
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
Food Chemistry 334 (2021) 127498.pdf - Published Version Restricted to Registered users only Download (2MB) | Request a copy |
Abstract
In this work, ultrasound-assisted enzymatic extraction (UAEE) conditions of umami compounds from Labeo rohita head (LRH) was optimised using the combination of fractional factorial design (FFD) and central composite design (CCD). Six factors that can potentially influence the degree of hydrolysis (DH), equivalent umami concentration (EUC), and extraction yield (EY) of umami extract were screened through FFD. The three most significant variables were further optimised using the CCD. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. The optimum DH (22.73%), EUC (6.61 g MSG/100 g protein), and EY (76.34%) of umami extract were achieved with a liquid–solid ratio of 3 (v/w), ultrasonication time of 19.20 min and hydrolysis time of 140.45 min. Besides, UAEE umami extract exhibited higher DH, EUC, EY, and umami taste compared to that of the conventional enzymatic extraction (CEE)
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Labeo rohita by-products Ultrasound Enzymatic extraction Optimisation Umami compounds |
| Subjects: | 600 Technology > 08 Food technology > 01 Analysis 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Nov 2020 06:59 |
| Last Modified: | 27 Nov 2020 06:59 |
| URI: | http://ir.cftri.res.in/id/eprint/14656 |
Actions (login required)
 |
View Item |