The Hydrolysates of Oyster and Penaeus Orientalis Can be used as High Quality Flavor Base Material
DOI:
https://doi.org/10.54097/hset.v19i.2866Keywords:
oyster; penaeus orientalis; flavor base material; hydrolysate.Abstract
Oyster and penaeus orientalis were used as raw materials, which were enzymatically hydrolyzed in 5 different ratios, and the optimal mixture ratio was selected according to the degree of hydrolysis and sensory score. Then the volatile components and amino acid composition of the mixture were analysed. The results showed that the optimal ratio of oyster and penaeus orientalis was 5:1, the sensory score was 70.7, and the degree of hydrolysis was 24.88%. Combined with the indicators of degree of hydrolysis and sensory score, the optimal ratio of oyster and penaeus orientalis was 5:1, and 28 kinds of compounds were identified in this mixture hydrolysate.
Downloads
References
LI Xue-ying. Study on the Controlled Preparation of Fermented Bean Curd Flavor Condiments and Their Application[D].Jiang nan University,2016.
ZHANG Peng, LIU Wei. The Development and Application of a Yeast Seafood Sauce[J].China Condiment,2018,43(4):175-177.
HU Yan-jian, ZHOU Zhi-ming, HUANG Xian-ming, et al.Preliminary Study on Biological Characteristics and Resource Exploitation of White Penaeus orientalis[J].Journal of Water Ecology,2001, 21(2):7-8.
HUANG Ke-xin. Study on Analysis of Volatile Components of Oyster Enzymatic Hydrolysate and Its Deodorization Process[D].South China University of Technology,2020.
YANG Zhao, YAO Yu-jing, HUANG Jia-jia, et al.Effect of Enzymatic Hydrolysis Time on Volatile Flavor Components of Oyster Hydrolysate[J].China Condiment,2020,45(6):83-87+97.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
