Record Details

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.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/14656/
https://doi.org/10.1016/j.foodchem.2020.127498
 
Title 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.
 
Creator Bruno, S. F.
Tanaji, G. Kudre
Bhaskar, N.
 
Subject 01 Analysis
18 Processed foods
Fish
 
Description 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)
 
Date 2021
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14656/1/Food%20Chemistry%20334%20%282021%29%20127498.pdf
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