Compound Flavourzyme Hyrolysis for Flavor Improvement of Goose Liver Sauce

doi:10.7506/spkx1002-6630-201020047

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 235-239.doi: 10.7506/spkx1002-6630-201020047

• Processing Technology • Previous Articles Next Articles

Compound Flavourzyme Hyrolysis for Flavor Improvement of Goose Liver Sauce

XIE Zhang-bin1，LUO Ting1，FAN Ya-wei 1,*，DENG Ze-yuan1，LIU Rong1，LI Jing1，HU Jiang-ning1，DU Jin-ping2

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China ；
2. Hubei Academy of Agricultural Sciences, Wuhan 430064, China

Received:2010-07-02 Online:2010-10-25 Published:2010-12-29
Contact: FAN Ya-wei E-mail:fanyw6601@sina.com

Abstract

Abstract:

A commercially available compound flavourzyme was used to hydrolyze goose liver sauce in order to improve its flavor. Four key hydrolysis parameters including initial pH, hydrolysis temperature, hydrolysis time and enzyme/substrate ratio were optimized by single-factor method and response surface methodology for achieving maximum degree of hydrolysis, and the results showed that the optimal levels of these parameters were as follows: initial pH, 6.42; hydrolysis temperature, 57.60 ℃, hydrolysis time, 3.59 h; and enzyme/substrate ratio, 3.42:100 (3-fold volume of water added to goose liver sauce). This study reveals that compound flavourzyme hydrolysis can substantially liver odor and improve the flavor of goose liver sauce.

Key words: goose liver sauce, flavourzyme, hydrolysis

CLC Number:

TS201.2

XIE Zhang-bin1，LUO Ting1，FAN Ya-wei 1,*，DENG Ze-yuan1，LIU Rong1，LI Jing1，HU Jiang-ning1，DU Jin-ping2. Compound Flavourzyme Hyrolysis for Flavor Improvement of Goose Liver Sauce[J]. FOOD SCIENCE, 2010, 31(20): 235-239.

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Compound Flavourzyme Hyrolysis for Flavor Improvement of Goose Liver Sauce

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