Abstract
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 unique flavor and good taste.
Publication Date
4-28-2016
First Page
211
Last Page
214
DOI
10.13652/j.issn.1003-5788.2016.04.048
Recommended Citation
Ruisheng, ZHENG; Ying, YANG; and Yanru, ZHU
(2016)
"Technique optimization on enzymatic hydrolysis of seafood sauce by abalone scraps,"
Food and Machinery: Vol. 32:
Iss.
4, Article 48.
DOI: 10.13652/j.issn.1003-5788.2016.04.048
Available at:
https://www.ifoodmm.cn/journal/vol32/iss4/48
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