| Mytilus sp. is one abundant resources of seafood in China, which is cheap and high nutritional value, contains protein, vitamin, trace elements and active ingredients such as taurine. Most of Mytilus sp. is sold mainly in fresh and no in-depth development which limits its processing applications. Along with the improvement of living standards, traditional seasonings can not meet the needs of consumers, and people tend to choose more nutritious, natural, healthy seasonings. This paper studies on the preparation of high fresh seasonings using mytilus edudis (ME) as raw material by modern food technology. Based on the research, a new seasonings was developed to promote the in-depth development and utilization of mytilus edudis and the technology upgrading of seasonings processing industry.The main composition of fresh mytilus edudis has been determined.The moisture content accounts for 81.50% of the wet basis, The contents of crude protein, Carbohydrates, ash and fat of mytilus edudis are about 11.74%,3.21%,1.89% and 1.52% of the wet basis, respectively.The influence of pretreatment ways on it’s enzymolysis process was researched. The different flavor of three pretratment samples including fresh Mytilus edudis, high pressure, steam was researched through the sensory evaluation, electronic nose, flavor amino acid analysis and so on. The best pretratment method is that the mytilus edudis is treated 10 min under high pressure in 121℃, after this process the flavor is best, the contents of fresh amino acid is 129.43 mg/100 mL, accounting for 33.04% of the total amino acid, carbohydrate and total acid content are 12.47 mg/mL,1.33 mg/mL respectively.The enzymatic process of ME was studied. The optimal conditions of enzymatic hydrolysis were researched by screening the type of protease, the choice of the enzyme digestion method and the optimization of hydrolysis conditions. The study showed the optimum hydrolysis conditions as follows:material/water is 1:3 (v/v), the added amount of Flavourzyme is 670 U/g protein, the temperature is 50℃, pH 6.0, the reaction time is 100min, under this contions, the obtained hydrolysate had rich flavor and sensory evaluation value up to 9.00.Maillard reaction processing conditions to add the flavor of ME protein hydrolysate were researched. It was analyzed the influence of several parameters such as sugar content, glutamate content, pH, microwave heating power and reaction time on the favor. Single factor experiment and orthogonal test were applied to optimize the reaction conditions. The results showed the best conditions for Maillard reaction were as follows: the addition amount of sugar is 3%, glutamate is 0.3%, pH6, microwave power is 800W, the reaction time is 5 min. Volatile components were analyzed by SPME-GC-MS, aldehydes were increased, furans and sulfur compounds were emerged in the improved hydrolysate, which can contribute coke and meaty flavor.The preparation of ME seasonings as well as the product’s nutritional value and flavor components was determined. The results were that protein content was 2.74 g/100mL, the sugar content was 26.46 g/100mL, amino nitrogen content was 0.195 g/100mL, total amino acids were 31.77 mg/mL, essential amino acids accounted for 22.35%; the amount of glutamate, aspartate, glycine, alanine, serine reached 19.83 mg/mL which contributed to sweetness, up to 62.4% of the total amino acids content. By SPME-GC-MS analysis of volatile components, it is indicated that the content of aldehydes is highest, furans and sulphide has a significant impact on the flavor. After 60 days of storage, the product’s sensory evaluation was high, the total number of colonies<8000 (cfu/g), coliform<30 (MPN/100g) and other pathogens were not detected. |
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