Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate

Abstract

This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates, and their flavoring potential. The study focus the production of flavor precursor molecules and the formation of volatile compounds resulting from four hydrolysis treatments: HA - Alcalase®, HF - Flavourzyme®, HN - Neutrase®, and HFN - Flavourzyme® and Neutrase®. The highest degree of hydrolysis (26.74%), number (23 volatiles) and concentration of volatile compounds (274.0 μg/L) were obtained with the action of Alcalase. The main classes of volatile compounds identified in hydrolysates included acids, aldehydes, pyrazines, terpenes and Streacker aldehydes. Amino acids, sugars and fatty acids were identified with higher concentrations in HF and HFN hydrolysates due to the low participation of these precursors in the formation of volatile compounds. Therefore, the use of Alcalase in the proteolysis of goat viscera stood out compared to other enzymes, providing impacting aroma compounds, such as pyrazines, for meat flavor.