Orthogonal Array Design for the Optimization of Enzymatic Hydrolysis and Spray Drying of Oyster Meat

doi:10.7506/spkx1002-6630-201318019

Abstract

Abstract:

Fresh oysters were hydrolyzed by a commercial mixture of acid proteases, deodorized and spray-dried to produce
oyster powder. The three procedures were investigated. The optimum conditions for enzymatic hydrolysis of oyster that
provided maximum amino acid nitrogen content were found to be 3 h of hydrolysis at 60 ℃ with an enzyme dosage of 0.15%
as determined by orthogonal array design. The optimum conditions for deodorizing the hydrolysate obtained were 1 h of
incubation at 37 ℃ after the addition of 1% yeast extract as determined by sensory evaluation, and spray-dried powder of the
hydrolysate under the conditions: addition of 10% maltodextrin, air inlet temperature 220 ℃ and peristaltic pump speed 200
mL/h exhibited the best sensory quality.

Key words: oyster powder, enzymatic hydrolysis, deodorization, spray drying

WEI Hao-cheng，HE Chuan-bo，TANG Feng-xia，WU Guo-hong，XIONG He-jian. Orthogonal Array Design for the Optimization of Enzymatic Hydrolysis and Spray Drying of Oyster Meat[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201318019.

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Orthogonal Array Design for the Optimization of Enzymatic Hydrolysis and Spray Drying of Oyster Meat

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