Formulation and organoleptic characteristics of flavor enhancer from shrimphead protein hydrolysate

Protein hydrolysate can be produced from by-products of the fishing industry, such as shrimp heads. This product is made by enzyme hydrolysis through the breakdown of shrimp head protein into short-chain peptides and amino acids. Enzymatic hydrolysis produces protein hydrolysate, which has savory, umami, and water-soluble characteristics. The savory and umami taste results from the high content of glutamic acid and other free amino acids. This study aimed to determine the best formulation and organoleptic characteristics of the shrimp head protein hydrolysate flavor enhancer. Production of shrimp head protein hydrolysate (SPH) using alkalase enzyme at a temperature of 55°C with an enzyme concentration of 20,000 units/kg substrate for 7 hrs. Parameters tested were yield, proximate and amino acid analysis, and organoleptic test for SPH flavor enhancer. SPH has an amino acid composition dominated by arginine, alanine, glycine, glutamic acid, leucine and lysine. The flavor enhancer with 40% SPH composition was chosen as the best formula because it has sensory characteristics close to P0 commercial flavoring. The dominant sensory attributes were spicy, salty, umami and sweet. Overall, protein hydrolysate-based flavor enhancers' solubility and color properties are close to commercial flavor enhancers. The flavor enhancer made from SPH has the potential to be used as a substitute for commercial flavor enhancers which are rich in essential amino acids.