Study On Preparation Technology Of Functional Mussel Seasoning

Mussels are rich in nutrients.At present,most of the development of mussels is mainly dry products and fresh sales.There is little research on the high value utilization of mussel meat,and its commercial and edible value needs further development.In this paper,mussels are used as raw materials to prepare mussel seasonings with seafood flavor,rich aroma and antioxidant function,which provides technical support for the development of functional seasoning industry.The main research contents of this paper are as follows:The best pretreatment method of mussel meat was cooking for 20 s.The flavor protease and papain were screened by hydrolysis degree.The effects of enzyme composition ratio,addition amount,enzymatic hydrolysis temperature,enzymatic hydrolysis time and pH on amino acid nitrogen?AAN?content were analyzed.The orthogonal experimental design was carried out,and the optimal enzymatic conditions were obtained after optimization:the temperature is 52.5°C,the ratio of flavor protease to papain is 4:1,the enzyme addition is 6.0%,the pH value is 7.0 and the enzymatic hydrolysis time is 8.0 h.Under this conditions,the obtained AAN content of clarified enzymatic hydrolysate is 0.358 g/100 mL.The amino acid composition of the enzymatic hydrolysate was analyzed by a fully automatic amino acid analyzer,which found that the total amount of amino acids was 26.720 mg/mL and the glutamic acid count was the highest?4.843 mg/mL?.In addition,the fresh sweet amino acid content is the highest which accounting for 50.00%of total free amino acid content.The enzymatic hydrolysate was used as the raw material to study the process of Maillard reaction aromatization.The sensory score and Maillard reaction degree were used to analyze the type,amount and reaction time,temperature and pH value of reducing sugar.And the response surface analysis was carried out on the basis of single factor experiment.The best treatment process was as follows:the temperature is 117°C,the added amount of glucose is 1.55%,the pH value is 6.5,the reaction time is 1.5 h.Under this conditions,the resulting Maillard reaction product is rich in flavor and the sensory score is 8.31.The optimized Maillard reaction product was evaluated for antioxidant activity and GCMS.Its DPPH free radical scavenging rate is as high as 82.88%,its chelation ability to Fe³⁺is 45.62%,the scavenging rate to hydroxyl radical is as high as 76.03%,and the total antioxidant activity is 0.749.After Maillard reaction,the antioxidant activity of enzymatic solution is significantly enhanced.The results of GCMS showed that the composition and content of volatile flavor substances in the enzymatic hydrolysate after Maillard reaction changed greatly.A total of 35 compounds were identified,and many aldehydes,esters,pyrazines and ketones which significantly contributed to the flavor were formed.Based on the Maillard reaction solution,a light and rich mussel seasoning formulation was studied.The formula of the light seasoning is only added with0.125%?-cyclodextrin and 0.125%CMC-Na.The prepared seasoning shellfish has obvious flavor,smooth taste and natural health.For the preparation of concentrated seasonings,this paper uses the orthogonal method to optimize the formula with sensory score as the index,the best formula determined is as follows:the added contents of edible salt is 10.0%,the sodium glutamate addition is 0.250%,the added contents of CMC-Na is 0.100%,the I+G addition is 0.025%,the amount of?-cyclodextrin added is 0.100%,the amount of white sugar added is 4.0%,and the xylitol addition is 2.0%.Under this conditions,the prepared seasoning has good stability and high sensory score.Finally,the effects of the sterilization method of mussel seasoning on its functional and sensory scores were studied,and the physical and chemical indicators of seasonings were also evaluated.After 30 days of pasteurization,the hygienic indicators of both seasonings were tested and qualified,in line with the national standard for aquatic seasonings.The seasonings prepared were reddish-brown and uniform in shape,with the inherent aroma of mussels,and the umami taste was obvious.The fragrance is coordinated and there are no other special odors.