Abstract: In this study, the effects of different heating pretreatment conditions (temperatures of 50, 70, 90, 100 and 121 ℃, and time durations of 5, 10, 15, 20, 25 and 30 min) before enzymatic hydrolysis on the hydrolysis characteristics of Aloididae aloidi and the flavor characteristics of the hydrolysates were investigated by determining the degree of hydrolysis, the concentrations of soluble peptides, flavor nucleotides and glutamic acid content, and taste profile (analyzed by electronic tongue). Our aim was to provide a rationale for innovative preparation of marine shellfish-flavored seasonings. The results showed a 2:1 mixture of neutral protease and flavourzyme was found to be the enzyme of choice to hydrolyze A. aloidi protein, and that the resulting hydrolysate had good taste characteristics. With the increase of pretreatment temperature, the degree of hydrolysis, the concentrations of soluble peptides, taste nucleotides and glutamic acid and umami taste first decreased and then increased, while the bitterness value showed a fluctuating trend. The prolongation of thermal pretreatment time was detrimental to the hydrolysis of A. aloidi protein and the accumulation of taste substances, but it was beneficial to reduce the bitterness value. To a certain extent, the heating pretreatment could improve the flavor and color of A. aloidi hydrolysates. The optimal pretreatment conditions were 70 ℃ and 10 min.

Key words: Aloididae aloidi, enzymatic hydrolysis, thermal pretreatment, flavor substances