Abstract:

In order to obtain a good flavor oyster hydrolysate, fresh oyster (Crassostrea rivularis Crould) was hydrolyzed by papain and neutral protease. Volatile components in raw material and hydrolysates were analyzed by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) to explore the effect of hydrolysis processing on flavor compounds. A total of 57, 60, and 62 kinds of volatile compounds in three samples were identified by comparing their mass spectra with NIST mass spectral database. Among these compounds, most of them were hydrocarbons, alcohols, aldehydes, kotones, and sulfuric compounds. The cooperation of these compounds provided a specific flavor of oyster and its hydrolysates. Kotones were the major components in raw material, whereas, aldehydes and esters were the major components in hydrolysates of oyster. Meanwhile, alcohols exhibited higher contents in three samples, and the contents of alcohols in three samples were 40.24%, 41.20% and 43.28%, respectively. Moreover, the hydrolysates obtained from neutral protease exhibited better flavor than the hydrolysates from papain digestion. Therefore, enzymatic hydrolysis reaction can improve the flavor of oyster and the prepared hydrolysates of oyster have promising application potential.

Key words: Ostrea rivularis Gould, enzymatic hydrolysis, solid phase micro-extraction (SPME), gas chromatographymass spectrometry (GC-MS), volatile flavor components