食品与发酵工业2024，Vol.50Issue(20)：120-128,9.DOI:10.13995/j.cnki.11-1802/ts.037826
酶解前后牡蛎肉风味变化研究
Study on flavor changes of oyster meat before and after enzymatic hydrolysis
摘要
Abstract
This study focused on the preparation and flavor properties of oyster meat hydrolysate through a composite enzymatic process involving protease and amylase,with oysters as the subject of investigation.Sensory evaluation and head-space solid-phase micro-extraction and gas chromatography-mass spectrometer(HS-SPME-GC-MS)were employed to analyze the changes of volatile compounds in oyster meat before and after enzymatic hydrolysis.The objective was to identify the key flavor compounds and main fishy components in both oyster meat and its enzymatic hydrolysate.Furthermore,the relative odor activity value(ROAV)was utilized to quantify the contribu-tion of each component to the flavor of oyster meat enzymatic hydrolysate.The addition of amylase could break down glycogen present in oyster meat into small molecule monosaccharides which subsequently promoted Maillard reactions within the enzymatic hydrolysate at spe-cific temperatures.As a result,compounds with pleasant flavors were generated to mask the fishy taste associated with oysters.The findings revealed a decrease in substances such as(E,E)-2,4-heptadienal,hexanal,heptaldehyde,and nonanal,which exhibited a fishy and hala taste after enzymatic hydrolysis.Moreover,this process also resulted in the formation of substances with strong fruit and grass flavors,such as 2-pentylfuran,benzaldehyde,and hexadecaldehyde,which could also eliminate the fishy taste present in oyster meat.Finally,through synergistic interactions among various volatile compounds involved,an overall coordinated aroma profile was achieved resulting in a long-lasting flavor experience.关键词
牡蛎/酶解/风味/挥发性化合物/相对气味活度值Key words
oyster/enzymatic hydrolysis/flavor/volatile compounds/relative odor activity value引用本文复制引用
洪林欣,童星,孙乐常,吴昌正,尹开平,刘康,林端权,张凌晶..酶解前后牡蛎肉风味变化研究[J].食品与发酵工业,2024,50(20):120-128,9.基金项目
福建省科技计划农业引导性项目(2023 N0014) （2023 N0014）
广东省调味食品生物发酵先进技术企业重点实验室开放基金项目(2017B030302002) （2017B030302002）
农业农村部现代农业产业技术体系项目(CARS-49) （CARS-49）
