Study On Hydrolysates Derived From Mussel Juice And Preparation Of Flavors

The activity of low molecular peptides, polysaccharide, taurine and minerals content are so rich in the mussel boiled juice, which are the main by-products of traditional shellfish processing industry in China. The study of mussel are rarely seen especially in the domestic condiment research. Due to the fishy smell and stench from mussels, especially the poorly processing means and other problems, the scope of its application is restricted. Therefore, this article will pay more attention on the further research of the mussel juice. As raw material, it was hydrolyzed by commercial enzymes firstly, then deodorized processing technic and Maillard reaction was operated at last, which can mask unpleasant smell efficiently, enhance the fresh fragrance of hydrolysates perfectly and attach a certain antioxidant effect to the products at the same time. We optimize the preparation of mussel juice flavoring the way, providing technical support for both high value goods from by-products of mussels, and varied condiment market needs. The specific tasks and conclusions of this research are as follows:1.The enzyme hydrolysis study of mussel juice:The index of degree of hydrolysis (DH) and bitter taste score are determined to investigate the influence of hydrolysis among four enzymes. While, the papain is the most suitable goal during the screening test. The single factor test and the response surface design are applied to confirmed the optimal condition. The equation is used to fitting the parameters of AAN content model:f(x)=285.74+1.23X1-0.17X2+0.88X3-2.27X4-1.23X,X2+2.10X1X3-0.35X,X4+1.58X2X3-1.23X2X4+2.10X3X4-2.93X12-4.33X22+0.047X32-4.68X42。From the equation to obtain the optimal conditions for the mussel juice hydrolysis is the papain amounts at0.76%, temperature at50.46℃, hydrolysis time at4h and pH6.47.2.The research of hydrolysis deodorization technology:Mainly using the sensory evaluation to compare two ways, including β-cyclodextrin and yeast-activated carbon joint method on the removal effect of fishy smell. We choose the yeast joint activated carbon adsorption as the final decision. The orthogonal experiments show the treatment:Firstly, adding3.0%yeast to ferment the hydrolyzate at30℃for60min, then adding2.0%of activated charcoal to absorb at55℃for40min. Under the optimal deodorization condition, getting the2.0sensory score and the content of AAN is168.2mg/100mL.3.The research on the Maillard reaction:On the basis of preliminary experimental study,0.2%L-cysteine has been added as flavor, as well as120℃, the mussel juice hydrolysate, reducing sugar and amino acid are the raw materials. Using the browning degree of the products, the sensory description and AAN content as index, the optimum Maillard reaction condition was studied with the rotated orthogonal design. The thermal system is determined as:3.3%glucose with xylose(2:1) and adding3.1%lysine with arginine(1:2), initial pH8.0, reaction time55min. In the paper, the amino acid composition both in hydrolysate and MRPs are detected by HPLC, the aroma extracts identified are52, which include9types in MRPs discovered by GC/MS, mainly contained pyrazine compounds37.3%that make great contribution to the flavor.4.The oxidation resistance evaluation of Maillard reaction products:The antioxidant activity of Maillard reaction products results show that MRPs which has been optimized own a stronger ability to remove DPPH and·OH free radical than mussel juice hydrolysate. Further more, the antioxidative property will increase along with the higher concentrate within limits. The function all above get the seasoning made by mussel juice more valuable in terms of nutrition, and health care.