Study on the Effect of Kaempferia galanga L.Extract on the Quality of Oyster Enzymatic Hydrolysate

Abstract

To improve the quality of oyster enzymatic hydrolysate (OEH), the effect of extract of Kaempferia galanga L. (EKG) on improving the flavor of OEH was analyzed, and the influence of different concentrations of extract of EKG (0%, 4%, 8%) on the quality of OEH, chroma and degree of hydrolysis was further discussed, and volatile flavor components was analyzed and identified by solid-phase microextraction-gas chromatography. The results showed that the degree of hydrolysis, color, flavor, taste, and comprehensive evaluation of OEH showed an upward trend with the increase of the amount of EKG. The appearance, taste, and smell of OEH with 8% of EKG were better than those with 0% and 4%, and the color was bright and yellow-green. 17 and 25 flavor components were identified in the OEH of EKG with the addition of 0% and 4% respectively, while 28 flavor components were identified in the OEH of EKG with the addition of 8%, among which eucalyptol, 2-Propenoic acid, 3-phenyl-ethyl ester, and ethyl p-methoxycinnamate were the main volatile components in the OEH of EKG with the addition of 8%, accounting for 8.04%, 30.83% and 16% respectively. The OEH of EKG with the addition of 8% was richer in flavor substances, less fishy and halal flavor, and fresher flavor. Therefore, adding 8% of EKG to OEH was beneficial for quality improvement.