Study On The Concentration And Flavor Improvement Of Mussel Cooking Liquor

Mussel is an important cultured shellfish in China,and it's production is ranked first in the world.Currently,mussel is mainly processed by freezing or drying.In the process of processing,mussels need to be steamed with water to get meat.During the processing,the mussels need to be steamed to obtain meat.When producing 1 ton of mussel products,it will produce about 1.5 tons of cooking liquor.These cooking liquid tastes delicious,has a strong seafood flavor,and is rich in amino acids,protein and other nutrients.Processing mussel cooking liquor into seasonings not only increases the added value of the mussel processing industry,but also reduces environmental problems caused by wastewater discharge.Therefore,using mussel cooking liquid as raw material,compared the concentration effect and flavor change of mussel cooking liquid with different concentration methods to optimized the enzymatic hydrolysis and fermentation technology,improved the flavor of mussel cooking liquid,increased the contents of amino nitrogen and free amino acids.The main contents are as follows:1.Studied the concentration effects and flavor change of mussel cooking liquor with different concentration methods.The energy consumption of nanofiltration concentration,atmospheric concentration and vacuum concentration is 0.36,1.43 and 7.5 degrees/L.The contents of amino nitrogen in the three concentrates were 8.4,6.4 and 7.8 times,and 50,45 and 38 flavor compounds were detected.The results showed that nanofiltration had the best effect on the concentration of mussel cooking liquid and could better maintain the flavor of mussel cooking liquid.2.Optimized the enzymatic hydrolysis process of mussel cooking liquor.Taking the degree of hydrolysis as the index,the best hydrolase is the flavor protease.The optimum enzymatic hydrolysis conditions of mussel cooking liquor were as follows: enzyme addition0.63%,temperature 51°C,time 3.30 h,pH 6.90.Studied the flavor of cooking liquor with different degree of hydrolysis.After enzymatic hydrolysis,the content of pyrazines increased.Hydrolysis degrees of 13.10%,13.56% and 14.01% were detected in the samples with 40,43 and 44 flavor substances.The results showed that the mussel concentrate with the best hydrolysis process had the best flavor.3.Optimized the fermentation process of mussel cooking liquor.With amino nitrogen content and sensory score as indicators,it was determined that yeast and lactic acid bacteria mixed in proportion had a better fermentation effect,and the optimal fermentation conditions were 10% inoculation amount,pH 5.50,fermentation temperature 30°C,and inoculation ratio2:1.After the mussel cooking solution was subjected to enzymolysis and fermentation treatment,the content of alcohols,aldehydes,esters and other flavor compounds increased significantly,trimethylamine and other fishy substances decreased significantly.4.After the best enzymatic hydrolysis and fermentation treatment,the content of amino nitrogen increased from 0.42 g/100 mL to 0.62 g/100 mL,and the content of free amino acid increased from 2.32 g/100 mL to 2.86 g/100 mL.Through flavor analysis,it was found that the contents of aldehydes,alcohols,esters,ketones and other flavor compounds increased,benzaldehyde,dodecaldehyde,nonaldehyde,(Z)-2-decenal,1-octene-3-ol,2-nonone,phenylacetaldehyde and 2,3-butanedione were the key flavor substances.