Active Protein Ingredient from Smoke-Dried Fish Hydrolysates with Litsea cubeba Vapor for Enhancing Organoleptic Properties, Microbial Safety, and Brain Response
Abstract
This study aimed to develop an active protein hydrolysate ingredient from smoke-dried fish exposed to Litsea cubeba (LC) vapor to improve consumer acceptability, antioxidant activity, and microbial safety. Electroencephalography (EEG) was used to analyze consumer brain responses. The fish was treated with 60 µL and 120 µL LC vapor before being smoked for 90 seconds. Membrane ultrafiltration was used to fractionate the fish protein hydrolysate (FPH). Results showed that the FPH treated with 60 µL LC exhibited excellent antioxidant activity, with 2,2-diphenyl-1-picryl hydrazyl (DPPH), 2,2'-azino-bis (3- thylbenzthiazoline-6-sulphonic acid) (ABTS), reducing power, and superoxide radical scavenging activities measured at 7.02±0.12, 48.13±0.13, 49.29±1.66, and 213.00±13.87 µmol gallic acid equivalents (GAE) mg-1 protein, respectively. EEG results indicated that female participants exhibited increased alpha and beta waves, indicating alertness, while males showed decreased waves, suggesting relaxation. Consumer preference tests rated the FPH highest, and microbial analysis revealed a ∼2 log10 CFU g-1 reduction in mesophilic bacteria compared to the control. These findings suggest that FPH treated with 60 µL LC vapor is a promising source of antioxidants, with potential applications in nutraceuticals and pharmaceuticals, enhancing both organoleptic properties and product preservation.