Fishy odor was lessened when fish protein hydrolysate (FPH) aldehydes were treated with resting yeast strains of
Saccharomyces or acetic acid bacteria (
Acetobacter and
Gluconabacter) cells at acidic pH. A very small but detectable amount of aldehydes still remained after treatment with these yeasts or acetic acid bacteria, and alcohol dehydrogenase (ADH) or aldehyde dehydrogenase (ALDH), suggesting that the remaining aldehydes interacted with protein. It seemed that the contribution of the bound aldehydes to fishy odor was small. These results showed that it is possible to develop fish protein hydrolysates with low odor levels.
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