Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content
Sarah Todeschini,
Véronique Perreault,
Charles Goulet,
Mélanie Bouchard,
Pascal Dubé,
Yvan Boutin,
Laurent Bazinet
Affiliations
Sarah Todeschini
Department 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, Canada
Véronique Perreault
Department 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, Canada
Charles Goulet
Department of Phytology, Université Laval, Québec, QC G1V 0A6, Canada
Mélanie Bouchard
Investissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, Canada
Pascal Dubé
Investissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, Canada
Yvan Boutin
Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada
Laurent Bazinet
Department 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, Canada
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 (p p p > 0.05). Finally, the deaerator treatment was more effective to remove TMA and DMA at pH 10 than at pH 7 (p p p < 0.05).
