The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases

The aim was to study the changes in flavor compounds hydrolyzed by different proteases in fish soup boiled with fish scraps The odor compounds were extracted by solid-phase microextraction (SPME) and analyzed by two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS). The state of the distribution of free amino acids, 5’-nucleotides, peptides and equivalent umami concentration (EUC) were investigated. It was found that enzymatic hydrolysis significantly reduced off-flavor compounds, and the umami taste increased significantly. The synergistic effect between FlavourzymeTM and ProtamexTM (F-P) made the flavor of enzymatic hydrolysis better than that of other enzymes.