Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi.

This study was conducted to evaluate the umami taste in protein hydrolysate produced from green mussel (Perna viridis) by using flavourzyme at pH 8 with E/S 3 % in the presence of 1.5% STPP and 0.4% NaCI.Amino acid compositions, molecular weight distribution and sensory of the resulting hydrolysates...

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Main Author:	Mohd Rodzi, Nurdalila Diyana
Format:	Thesis
Language:	English
Published:	2015
Subjects:	Hydroxylation Nutrition Gelatin
Online Access:	https://ir.uitm.edu.my/id/eprint/53010/1/53010.pdf
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id	my-uitm-ir.53010
record_format	uketd_dc
spelling	my-uitm-ir.530102021-12-15T07:51:25Z Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi. 2015 Mohd Rodzi, Nurdalila Diyana Hydroxylation Nutrition Gelatin This study was conducted to evaluate the umami taste in protein hydrolysate produced from green mussel (Perna viridis) by using flavourzyme at pH 8 with E/S 3 % in the presence of 1.5% STPP and 0.4% NaCI.Amino acid compositions, molecular weight distribution and sensory of the resulting hydrolysates were determined. The degree of hydrolysis and yield were also determined. Results showed that hydrolysis using flavourzyme produced 23.18% degree of hydrolysis (DH) when STPP and NaCI were added where the DH was the highest compared to other hydrolysates. Green mussel produced with the addition of flavourzyme, STPP and NaCI showed darkest colour and produced highest yield (8.34%). Amino acid which contributes to the umami taste such as glutamic acid, glycine and aspartic acid was higher in green mussel hydrolysate with the addition of STPP and NaCI. According to SDS-PAGE analysis, the hydrolysates protein bands appeared between 90 to 10 kDa where hydrolysate with addition of STPP and NaCI had bands with lower intensities. Green mussel with the addition of STPP and NaCI showed the highest score for all the five basic tastes (umaminess, bitterness, saltiness, sourness and sweetness) with slight fishy odour compared to others. However, the score for bitterness was still lower than the reference solutions. Therefore, as a conclusion green mussel hydrolysate produced in this study has a high potential as food flavourant. 2015 Thesis https://ir.uitm.edu.my/id/eprint/53010/ https://ir.uitm.edu.my/id/eprint/53010/1/53010.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences Ismail, Normah (Dr.)
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Ismail, Normah (Dr.)
topic	Hydroxylation Nutrition Gelatin
spellingShingle	Hydroxylation Nutrition Gelatin Mohd Rodzi, Nurdalila Diyana Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi.
description	This study was conducted to evaluate the umami taste in protein hydrolysate produced from green mussel (Perna viridis) by using flavourzyme at pH 8 with E/S 3 % in the presence of 1.5% STPP and 0.4% NaCI.Amino acid compositions, molecular weight distribution and sensory of the resulting hydrolysates were determined. The degree of hydrolysis and yield were also determined. Results showed that hydrolysis using flavourzyme produced 23.18% degree of hydrolysis (DH) when STPP and NaCI were added where the DH was the highest compared to other hydrolysates. Green mussel produced with the addition of flavourzyme, STPP and NaCI showed darkest colour and produced highest yield (8.34%). Amino acid which contributes to the umami taste such as glutamic acid, glycine and aspartic acid was higher in green mussel hydrolysate with the addition of STPP and NaCI. According to SDS-PAGE analysis, the hydrolysates protein bands appeared between 90 to 10 kDa where hydrolysate with addition of STPP and NaCI had bands with lower intensities. Green mussel with the addition of STPP and NaCI showed the highest score for all the five basic tastes (umaminess, bitterness, saltiness, sourness and sweetness) with slight fishy odour compared to others. However, the score for bitterness was still lower than the reference solutions. Therefore, as a conclusion green mussel hydrolysate produced in this study has a high potential as food flavourant.
format	Thesis
qualification_level	Bachelor degree
author	Mohd Rodzi, Nurdalila Diyana
author_facet	Mohd Rodzi, Nurdalila Diyana
author_sort	Mohd Rodzi, Nurdalila Diyana
title	Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi.
title_short	Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi.
title_full	Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi.
title_fullStr	Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi.
title_full_unstemmed	Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi.
title_sort	production of green mussel hydrolysate (perna viridis) for umami flavor development / nurdalila diyana mohd rodzi.
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2015
url	https://ir.uitm.edu.my/id/eprint/53010/1/53010.pdf
_version_	1783734856369307648

Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi.

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