Study On Functional Seafood Seasoning

Flavor protease, neutral protease and alkaline protease were utilized to hydrolyze the head of bamboo shrimp. A mixture consisting of flavor protease and alkaline protease(F+AP) had the best hydrolysis activity to the head of shrimp.Through the hydrolysis of single factor experiments and orthogonal test to determine the optimal conditions for hydrolysis of this mixture.The result show as follows: F+AP(1:1 U/U), temperature 60℃,time 2.5h,liquid to solid 2:1 and 4000 U/g protein enzyme dose. Under these conditions the hydrolysis degree was 28.56% and protein recovery was 68.39%.The hydrolysate of shrimp head was decoloured with active carbon. The optimum de-coloration was p H3.0 with 0.4g/L activated carbon60℃ for 35 min de-coloration time. The loss rate of amino acid was 19.4%, and the de-coloration rate was 44.6% under this condition. The enzymatic liquid was identified 18 kinds of amino acids and the total amino acids was 5.563 mg/ml by amino acid analyzer.The ionic liquids [Emim]OAc was used as biocatalyst medium and extraction agent in enzymatic hydrolysis process with the ultrasonic aimed to improve the extraction efficiency of ginger oil. The effect of different system on extraction of ginger essential oil was investigated. The results indicated that the ionic liquid [Emim]OAc can improve the thermal stability of enzyme and accelerate digestion reaction compared with the traditional aqueous solution system. Analysis of chemical constituents in ginger essential oil were performed by means of GC-MS. 47 kinds of compounds have been identified. The main constituents were terpenes.The model of the comprehensive evaluation of seafood flavor was established on the basis of the theory of fuzzy mathematics and sensory score of Maillard reaction. The optimal formula of Maillard reaction was determined by single factor and orthogonal experiments. The result show that the optimal conditions of Maillard reaction were 5% glucose, 5% glycine, 5% arginine, 0.1% ginger essential oil,0.25% Vc, 0.2% VB1, p H 7.0, temperature 110℃ and 40 min.Volatile substances of Maillard reaction products and enzymatic liquid were analyzed by GC-MS. Many aromatic components were identified:50 in the enzymatic liquid and 56 in the Maillard reaction products.. Most of the compounds were hydrocarbons, alcohols, aldehydes, and sulfuric compounds. They cooperate with each other to make up the specific aroma of shrimp flavor. Among these chemical compound, the content and species of hydrocarbons grow significantly.The main compoents were α-curcumene, zingiberebe,β- sesquiphellandrene which had aroma flavor. Compared with the species of volatile components between ginger essential oil and Maillard reaction product, it indicated that enzymolysis liquid of bamboo shrimp head could effectively preserve main flavor substance of ginger essential oil.