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Changsha University of Science and Technology
Abalone; scraps; enzymatic hydrolysis; seafood sauce; technique optimization
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Technique Optimization On Enzymatic Hydrolysis Of Seafood Sauce By Abalone Scraps, Zheng Ruisheng, Yang Ying, Zhu Yanru
Technique Optimization On Enzymatic Hydrolysis Of Seafood Sauce By Abalone Scraps, Zheng Ruisheng, Yang Ying, Zhu Yanru
Food and Machinery
Using abalone scraps as the main materials to produce seafood sauce by selecting two kinds of complex enzymes (flavorzyme and alcalase) for enzymatic hydrolysis. Based on single-factor experiments, the orthogonal array design method was employed to optimize the technique of seafood sauce. The results showed that the best enzymatic hydrolysis condition of abalone scraps was achieved: dose of complex enzyme (ratio of flavorzyme to alcalase 1︰2) 0.2%, the dydrolysis temperature 55 ℃, pH 8, the hydrolytic time 5.5 h. The content of amino nitrogen was got up to 0.198 g/100 mL in this condition. And the seafood sauce has a …