Study Of Enzymolysis And Maillard Reaction Technology On By-products Of Shrimp

Aimed at improving the utilization of shrimp resources and the flavor of by-products, by studying the Penacus orientalis by-products, this paper first of all picks up each factor(inclding enzyme and it's amount, solid-liquid ratio, enzymolysis time and temperature, the range of pH ) of shrimp by-products'enzymolysis degree with enzymatic technology. Verified the best way of enzymolysis through single factor experiment and orthogonal experiment on enzyme amount, time, temperature ; Make enzymatic liquid of Penacus orientalis by-products into applicable shrimp paste and powder which have shrimp taste by maillard reaction technology. The process has not only included amino Acids and reducing Sugar, but also using flavor enhancer ,Thickener and De-fishy substance to optimize the products. And has finally sorted out the shrimp paste with best flavor and powder through orthogonal experiment and sensory Assess;As subjectiveness comes into Sensory Assess, by using Electronic nose technology to detect the shrimp paste after maillard reaction, the test has successfully distinguished shrimp paste under different conditions even with a general idea shrimp paste flavor drawn from the test。The findings are as follows:Enzyme :The optimal enzyme is the complex enzyme combined by Neutral and Flavourzyme; The amount distribution is Neutral 1000U/g and Flavourzyme 1000U/g; Solid-liquid ratio1:5, with solid 20g;The most appropriate temperature for the process is : 55℃in the first part of enzyme, 50℃in the second part of the enzyme; Duration for this process is : 1h in the first part and 3h for the second part; while the best pH is 7.0.Maillard reaction :The best condition to make shrimp paste is amino Acids takes up 3.4% out of total Materials , reducing Sugar 13.4%,, flavor enhancer Materials 28%,Thickening Materials0.8%,De-fishy Materials 9.8%,enzymatic liquid of shrimp by-products 200g,reaction temperature 110℃,time 2h; while the best condition to make shrimp powder is amino Acids makes a 3.5% share in total Materials, reducing Sugar 13.5%,, flavor enhancer Materials 28.2%,De-fishy Materials10.0%,enzymatic liquid of shrimp by-products 200g,reaction temperature 110℃,time 2h.It is applicable to detect shrimp paste of different flavors by electronical nose. Judging from sensor reflecting graph and the radar chart,there is distinct flavor difference among the four shrimp paste. By using PCA, LDA and Loading strategy to analyse statistics of more stable sensitivity in the 60th second, PCA analysis contributes to 99.35%,there is no overlap of the four shrimp paste statistics distribution,on the contary,these four can be easily distiguished. LDA contributes to 98.94%,the difference among flavors of the four shrimp paste conforms to that of sensual evaluation,the more different among the flavors of four shrimp paste is, the more distant they are when reflected on the chart.Loading analysis shows the influence over shrimp products by the ten sensors, drawing the conclusion that we can not only distiguish the four shrimp paste exactly, but also finds that sensor No. 6,2,1 have more influence over the recognition pattern than that of No.4, 7, 10 which makes less contribution in the process while sensor No. 3,5,8 has similar loading factor with each other.The shrimp paste can clear distinction between homemade and others',own best sense feeling, homemade shrimp paste have certain innovative and popularizing prospect.