Enhancement of the flavor and functional characteristics of cod protein isolate using an enzyme–microbe system

Abstract

Cod protein isolate (CPI), a by-product of the cod processing industry, represents a novel source of high value-added products. However, off-flavors in cod protein such as bitterness and fishy odor reduce its acceptability to consumers. Here, CPI was first debittered using aminopeptidase from Streptomyces canus (ScAPase) and then deodorized through probiotic fermentation. This is the first reported demonstration of complete removal of the bitterness of CPI using ScAPase. Subsequently, Syn3 and Syn4, as aromatic CPI (ACPI), were prepared from debittered CPI (DCPI) via fermentation with Lactobacillus acidophilus and Bifidobacterium longum, respectively. These products, DCPI and ACPI, were characterized by the absence of bitterness and fishy odor, along with a strong aromatic scent and high overall acceptability. Additionally, these products exhibited improved physicochemical properties, including enhanced oil-holding capacity, emulsifying activity, and resistance to digestion, compared to untreated CPI. However, significant differences were observed in their radical scavenging activities. The highest scavenging activity was detected in Syn3 against DPPH˙ (63.5%) and ˙OH (79.2%), in DCPI against O₂⁻ (32.0%), and in post-digestion Syn4 against ABTS˙⁺ (95.2%). Furthermore, after digestion treatment, these products significantly promoted the proliferation of probiotics. Notably post-digestion Syn4 showed the most substantial proliferation effect on Lactobacillus reuteri, Lactobacillus rhamnosus, and Bifidobacterium breve compared to other post-digestion samples. These results indicate that the treated CPI has the potential for applications in health food products.