摘要
以感官评分为指标,比较了不同种类蛋白酶和用酶量对文蛤肉水解液风味的影响,并采用正交实验优化了文蛤肉二段法复合酶解工艺条件:复合蛋白酶75 U/g,中性蛋白酶75 U/g,在45℃、自然pH下水解3 h;然后加入风味蛋白酶50 U/g,在50℃、自然pH下水解1 h。最终获得的水解液色泽为棕黄色,具有咸鲜滋味和明显蛤类特征香气,感官评分为5.5分,味精当量EUC高达53.25 g/L,氨基氮含量为4.16 g/L,水解度为35.3%,水解得率为36.4%,多肽含量为21.8 g/L。
Based on sensory scores,effects of category and concentration of protease on the enzymolysis of Meretrix lusoria L.meat were studied.Orthogonal experiment was used to obtain the optimal two-step complex enzymolysis condition of Meretrix lusoria L.meat.The meat was hydrolyzed with compound protease（75 U/g） and neutral protease（75 U/g） at 45 ℃ and natural pH for 3 h;then flavor protease （50 U/g） at 50 ℃ and natural pH for 1 h.The Meretrix lusoria L.hydrolysate possessed light yellow color,fresh salty flavor,and clam characteristic aroma.The sensory score,EUC,amino nitrogen content,degree of hydrolysis （DH）,enzymatic hydrolysis yield of the Meretrix lusoria L.hydrolysate and content of peptides were 5.5,53.25 g MSG/L,4.16 g/L,35.3％,36.4％ and 21.8 g/L,respectively.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2014年第9期946-951,共6页
Journal of Food Science and Biotechnology
基金
国家海洋公益性行业科研专项经费项目(201305007)
江苏省产学研前瞻性联合研究项目(BY2012062)
江苏省重大科技成果转化项目(BA2013128)
关键词
文蛤
酶解
蛋白酶
感官评价
海鲜
Meretrix lusoria L.
enzymolysis
protease
sensory evaluation
seafood
