不同脱腥处理对牡蛎酶解产物风味特性的影响

Effects of different deodorization treatments on the flavor properties of oyster enzymatic hydrolysates

中文关键词:  牡蛎酶解产物  脱腥处理  联合脱腥  风味特性

英文关键词:oyster enzymatic hydrolysates  deodorization treatment  combined deodorization  flavor properties

中文摘要:

      目的 探究不同脱腥处理方式的最佳条件以及比较牡蛎原料、牡蛎酶解产物及通过不同脱腥方式处理得到的产物的主要风味成分。方法 以香港牡蛎酶解产物为研究对象, 采用单因素试验, 感官分析和理化分析结合的方式探究试样脱腥后风味变化。结果 活性炭脱腥最佳条件为反应时间50 min, 反应温度50 ℃, 活性炭添加量1.0%; 酵母脱腥最佳条件为发酵温度40 ℃, 发酵时间60 min, 酵母添加量1.0%。酶解产物中总游离氨基酸含量较牡蛎原料有所增加, 苦味、甜味氨基酸均上升, 鲜味氨基酸则稍有下降; 与酶解产物相比, 联合脱腥处理产物甜味氨基酸在一定程度上增加, 而苦味和鲜味氨基酸稍有下降; 醇类及酸类物质相对含量增加21.50%; 酮类物质相对含量减少8.49%, 蛤蜊味和油脂味减少。结论 活性炭和酵母联合脱腥对香港牡蛎酶解物风味具有良好的改善作用, 研究结果为牡蛎调味品的开发提供了重要的前期基础数据。

英文摘要:

      Objective To explore the optimal conditions of different deodorization treatment methods and compare the main flavor components of oyster raw materials, oyster enzymatic hydrolysates and the products obtained through different deodorization methods. Methods Taking the Crassostrea hongkongensis enzymatic hydrolysate as the research object, the changes in flavor after deodorization of the samples were investigated by means of single-factor experiments, sensory analysis and physicochemical analysis in combination. Results The optimal conditions for activated carbon deodorization were reaction time 50 min, reaction temperature 50 °C, and the amount of activated carbon addition was 1.0%. The optimal conditions for yeast deodorization were a fermentation temperature of 40 °C and a fermentation time of 60 min, and the yeast addition amount was 1.0%. Compared with oyster raw materials, the total free amino acid content in the enzymatic hydrolysate increased, both bitter and sweet amino acids increased, while the umami amino acids decreased slightly. Compared with the enzymatic hydrolysate, the sweet amino acids of the product treated with combined deodorization increased slightly, while the bitter and umami amino acids decreased slightly. The relative content of alcohols and acids increased by 21.50%. The relative content of ketones decreased by 8.49%, and the clam flavor and oil flavor decreased. Conclusion The combined deodorization of activated carbon and yeast effectively improves the flavor of Crassostrea hongkongensis enzymatic hydrolysate, providing valuable preliminary data for the development of oyster condiments.