Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content
Herring milt hydrolysate (HMH) presents the disadvantage of being associated with an unpleasant smell limiting its use. Thus, to develop a new effective and easy-to-use deodorization method, this research aimed to deepen the knowledge regarding the impacts of pH (pH 7 vs. pH 10), overnight stirring...
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| Format: | Article |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/884 |
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| author | Sarah Todeschini Véronique Perreault Charles Goulet Mélanie Bouchard Pascal Dubé Yvan Boutin Laurent Bazinet |
| author_facet | Sarah Todeschini Véronique Perreault Charles Goulet Mélanie Bouchard Pascal Dubé Yvan Boutin Laurent Bazinet |
| author_sort | Sarah Todeschini |
| collection | DOAJ |
| description | Herring milt hydrolysate (HMH) presents the disadvantage of being associated with an unpleasant smell limiting its use. Thus, to develop a new effective and easy-to-use deodorization method, this research aimed to deepen the knowledge regarding the impacts of pH (pH 7 vs. pH 10), overnight stirring with nitrogen (+N vs. −N) and deaerator treatment (+D vs. −D) on the odorous content of HMH. This latter included dimethylamine (DMA), trimethylamine (TMA), trimethylamine oxide (TMAO) and the most potent odor-active compounds of HMH. Results showed that pH had a huge impact on the targeted compounds resulting in higher detected concentrations of DMA, TMA and TMAO at pH 10 than at pH 7 (<i>p</i> < 0.05) while the opposite trend was observed for the most potent odor-active compounds of HMH (<i>p</i> < 0.05). Moreover, independently of the pH condition, the overnight stirring with or without nitrogen had no impact (<i>p</i> > 0.05). Finally, the deaerator treatment was more effective to remove TMA and DMA at pH 10 than at pH 7 (<i>p</i> < 0.05) while the opposite trend was observed for the most potent odor-active compounds (<i>p</i> < 0.05). Sensory analysis confirmed that the application of pH 10 −N +D and pH 7 −N +D + alkalization pH 10 conditions led to the least odorous products (<i>p</i> < 0.05). |
| first_indexed | 2024-03-10T12:13:21Z |
| format | Article |
| id | doaj.art-527960e1e7974bf5aebdfd3a146dc81c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:13:21Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-527960e1e7974bf5aebdfd3a146dc81c2023-11-21T16:01:43ZengMDPI AGFoods2304-81582021-04-0110488410.3390/foods10040884Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous ContentSarah Todeschini0Véronique Perreault1Charles Goulet2Mélanie Bouchard3Pascal Dubé4Yvan Boutin5Laurent Bazinet6Department of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, CanadaDepartment of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, CanadaDepartment of Phytology, Université Laval, Québec, QC G1V 0A6, CanadaInvestissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, CanadaInvestissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, CanadaInstitute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, CanadaDepartment of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, CanadaHerring milt hydrolysate (HMH) presents the disadvantage of being associated with an unpleasant smell limiting its use. Thus, to develop a new effective and easy-to-use deodorization method, this research aimed to deepen the knowledge regarding the impacts of pH (pH 7 vs. pH 10), overnight stirring with nitrogen (+N vs. −N) and deaerator treatment (+D vs. −D) on the odorous content of HMH. This latter included dimethylamine (DMA), trimethylamine (TMA), trimethylamine oxide (TMAO) and the most potent odor-active compounds of HMH. Results showed that pH had a huge impact on the targeted compounds resulting in higher detected concentrations of DMA, TMA and TMAO at pH 10 than at pH 7 (<i>p</i> < 0.05) while the opposite trend was observed for the most potent odor-active compounds of HMH (<i>p</i> < 0.05). Moreover, independently of the pH condition, the overnight stirring with or without nitrogen had no impact (<i>p</i> > 0.05). Finally, the deaerator treatment was more effective to remove TMA and DMA at pH 10 than at pH 7 (<i>p</i> < 0.05) while the opposite trend was observed for the most potent odor-active compounds (<i>p</i> < 0.05). Sensory analysis confirmed that the application of pH 10 −N +D and pH 7 −N +D + alkalization pH 10 conditions led to the least odorous products (<i>p</i> < 0.05).https://www.mdpi.com/2304-8158/10/4/884herring milt hydrolysatedeodorizationdeaeratoroff-flavorstrimethylaminedimethylamine |
| spellingShingle | Sarah Todeschini Véronique Perreault Charles Goulet Mélanie Bouchard Pascal Dubé Yvan Boutin Laurent Bazinet Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content Foods herring milt hydrolysate deodorization deaerator off-flavors trimethylamine dimethylamine |
| title | Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content |
| title_full | Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content |
| title_fullStr | Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content |
| title_full_unstemmed | Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content |
| title_short | Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content |
| title_sort | development of a new deodorization method of herring milt hydrolysate impacts of ph stirring with nitrogen and deaerator treatment on the odorous content |
| topic | herring milt hydrolysate deodorization deaerator off-flavors trimethylamine dimethylamine |
| url | https://www.mdpi.com/2304-8158/10/4/884 |
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