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ARS Home » Southeast Area » Stoneville, Mississippi » Warmwater Aquaculture Research Unit » Research » Publications at this Location » Publication #416378
Research Project: Umbrella Project for Food Safety

Location: Warmwater Aquaculture Research Unit

Title: Mastering the art of taming: Reducing bitterness in fish by-products derived peptides

Author
item ZHOU, YONGJIE - China Agricultural University
item ZHANG, YAM - Mississippi State University
item HONG, HUI - China Agricultural University
item LUO, YONGKANG - China Agricultural University
item LI, BO - China Agricultural University
item TAN, YUQING - China Agricultural University

Submitted to: Food Research International
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/5/2023
Publication Date: 7/6/2023
Citation: Zhou, Y., Zhang, Y., Hong, H., Luo, Y., Li, B., Tan, Y. 2023. Mastering the art of taming: Reducing bitterness in fish by-products derived peptides. Food Research International. 73:1(11324). https://doi.org/10.1016/j.foodres.2023.113241.
DOI: https://doi.org/10.1016/j.foodres.2023.113241

Interpretive Summary: Processed fish by-products are rich in peptides but often taste bitter, limiting their use. Hydrolysis methods for fish by-product peptides were described comprehensively. Factors affecting bitterness intensity were discussed comprehensively. This review discusses recent methods to reduce bitterness in these peptides, influenced by their source, preparation, and amino acid content. Mechanisms behind bitter taste transduction were critically elucidated. Key strategies include the Maillard reaction, encapsulation, removal of bitter components, and using bitter-blockers. Systematic strategies identified for effectively reducing fish peptides' bitterness. Challenges like residual bitterness and limited industrial application remain. Future research should focus on improving these techniques to produce high-quality, consumer-friendly products.

Technical Abstract: Processed fish by-products are valuable sources of peptides due to their high protein content. However, the bitterness of these peptides can limit their use. This review outlines the most recent advancements and information regarding the reduction of bitterness in fish by-products derived peptides. The sources and factors influencing bitterness, the transduction mechanisms involved, and strategies for reducing bitterness are highlighted. Bitterness in peptides is mainly influenced by the source, preparation method, presence of hydrophobic amino acid groups, binding to bitter receptors, and amino acid sequence. The most widely utilized techniques for eliminating bitterness or enhancing taste include the Maillard reaction, encapsulation, seperating undesirable components, and bitter-blockers. Finally, a summary of the current challenges and future prospects in the domain of fish by-products derived peptides is given. Despite some limitations, such as residual bitterness and limited industrial application, there is a need for further research to reduce the bitterness of fish by-products derived peptides. To achieve this goal, future studies should focus on the technology of fish by-products derived peptide bitterness diminishment, with the aim of producing high-quality products that meet consumer expectations.