中国食品学报2012，Vol.12Issue(9)：78-86,9.
牡蛎蛋白酶解液脱腥技术的研究
Study on Deodorization Techniques for Oyster Enzymatic Hydrolysate
摘要
Abstract
The deodorant effects of yeast, active carbon and their combination treatment on oyster enzymatic hydrolysate were discussed, using sensory evaluation and nitrogen recovery as evaluating indicator, and the volatile compounds in the native and the deodorized oyster enzymatic hydrolysate were compared by HS—SPME—GC—MS analysis. The results showed that relative to the single deodorization method, combination treatment (yeast fermentation combine active carbon treatment) not only can increase the protein recovery (reach to 91.64%), but can effectively remove the oyster odor constituents, and also increase the proportion of pleasant flavour compounds, compositions and concentrations of volatile compounds in the native and the deodorized oysters hydrolyzate were remarkable different. 44 compounds were I-dentified in the native oyster hydrolyzate, in which there were 30 kinds of pleasant flavour compounds, and 14 kinds of unpleasant flavour compounds, their accumulative content were 94.52 μg/mL and 29.93 μg/mL respectively. In contrast, 47 compounds were identified in the deodorized oyster hydrolyzate, among of them the pleasant compounds increased to 39 kinds with an accumulative content of 102.02 μg/mL, and the unpleasant compounds decreased to 8 kinds with an accumulative content of 9.68 μg/mL. The content of the unpleasant compounds in the deodorized oyster hydrolysate decreased 67.65% while that of the pleasant compounds increased 7.93%, comparing to that of the native one.关键词
牡蛎/酵母粉/活性炭/脱腥/气相色谱-质谱法(GC-MS)Key words
oyster/ yeast powder/ active carbon/ deodorization/ gas chromatography-mass spectrometry (GC-MS)引用本文复制引用
刘慧,秦小明,林华娟,章超桦,李学恭..牡蛎蛋白酶解液脱腥技术的研究[J].中国食品学报,2012,12(9):78-86,9.基金项目
国家现代农业产业技术体系(No.CARS-48) （No.CARS-48）
