Effect of Compound Ratio of Oyster and Acetes chinensis on Degree of Hydrolysis, Sensory and Flavor Quality of Hydrolysate
DOI:
https://doi.org/10.54097/hset.v19i.2867Keywords:
oyster; Acetes chinensis; degree of hydrolysis; sensory; volatile components.Abstract
In order to obtain high quality flavor base materials for aquatic products, oyster and Acetes chinensis were hydrolyzed by compound protease (trypsin and flavourzyme). Under the same enzymolysis conditions (enzymolysis time 2 h, pH 8.0, temperature 55 ℃), the effects of oyster and Acetes chinensis compound ratio on the degree of hydrolysis, sensory score and volatile components of the hydrolysate were investigated. The results showed that under the same enzymolysis conditions, the quality of the enzymolysis solution was the best when the ratio of oyster and Acetes chinensis was 5:1. The degree of hydrolysis was 24.98%, and the sensory score was 67.7. Nineteen compounds were identified from the volatile flavor components, including four aldehydes (16.79 %), two alcohols (36.68 %), two esters (0.42 %), four ketones (2.24 %), six hydrocarbons (2%), one heterocyclic classes (0.2 %).
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