Study on the Effect of Different Compound Proportion of Oyster and Mantis Shrimp on the Quality of Flavor Condiments
DOI:
https://doi.org/10.54097/hset.v19i.2865Keywords:
oyster; mantis shrimp; flavor condiments; volatile flavor components.Abstract
Oyster and mantis shrimp were used as raw materials to investigate the effects of their compound ratio on the degree of hydrolysis, sensory and color difference, and the volatile flavor components of the best enzymatic hydrolysis products were analyzed. The results showed that: according to the sensory evaluation score, the best compound ratio of oyster and mantis shrimp was 5:1.Under the conditions of enzymatic hydrolysis time of 2h, enzymatic hydrolysis temperature of 55℃, ratio of trypsin to flavourzyme of 3:1, addition amount of 0.7% and pH of 8.0, the umami taste score and degree of hydrolysis of enzymatic hydrolysis products were 5.71 and 28.22% respectively. In the determination of volatile flavor components, 16 volatile flavor components were detected, mainly including 2 alcohols (34.41%), 6 aldehydes (14.64%), 1 ketone (0.31%), 2 esters (0.69%) and 5 alkanes (2.53%).
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