Study on Removing Bitterness and Fishy Smell from the Hgriopsis Cumingii Meat Enzymatic Hydrolysate

FOOD SCIENCE ›› 2003, Vol. 24 ›› Issue (4): 94-97.

Study on Removing Bitterness and Fishy Smell from the Hgriopsis Cumingii Meat Enzymatic Hydrolysate

YANG Wen-Ge, ZHANG Zhi-Fen, HUANG Xiao-Chun, QIU Di-Hong, HE Xiong

Online:2003-04-15 Published:2011-12-13

Abstract

Abstract: The optimum conditions of removing bitterness and fishy smell fro m h ydrolysate of clam protein were researched.The result indicated that the opt imu m conditions were using activated carbon with the quantity of 0.5% (w/v) at 55 ℃ for 20 min , and flitrating in order to eliminate activated carbon,t hen trea ting with 1.5% (w/v) ℃ for 3 min.After the ex periments, the clam protein hydrolysate is rich in tasty amino acid and EAA.

Key words: Hgriopsis Cumingii, enzyme-hydrolysate, debittering, activated car bon

YANG Wen-Ge, ZHANG Zhi-Fen, HUANG Xiao-Chun, QIU Di-Hong, HE Xiong. Study on Removing Bitterness and Fishy Smell from the Hgriopsis Cumingii Meat Enzymatic Hydrolysate[J]. FOOD SCIENCE, 2003, 24(4): 94-97.

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Study on Removing Bitterness and Fishy Smell from the Hgriopsis Cumingii Meat Enzymatic Hydrolysate

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