A proteome-based design of bitter peptide digestion regime to attenuate cod-bone soup bitterness: comparison with a rainbow trout extract-mediated bitter taste masking approach

Abstract

BACKGROUNDThe fresh bones (with some meat on them; frequently discarded as a large quantity of industry garbage) of marine fish such as cod and salmon are good materials for manufacture of food additives (taste adjusters). However, such fish-bone originated additives often have apparent bitter taste and need additional debittering regime.\n\nRESULTSIn this study, 46 known bitter peptides in the cod proteome were targeted for specific protease digestion to eliminate bitter taste from the cod bone soup. Though the debittering effect was apparent, the bitter taste was not completely removed. However, the bitter taste can be removed by addition of trout extract to a complete extent. The strong debittering power of rainbow trout extract was further confirmed by the debittering experiments on salmon bone soup and bitter melon, both with perfect results.\n\nCONCLUSIONThese results indicated that the cod bone soup bitterness comes not only from bitter peptide but also from other substances that can be masked by trout extract. Considering the fact that trout proteome has more potential bitter peptides than cod, trout extract shall have a strong bitter masking substance to be determined in the future.