Optimization of Enzymatic Hydrolysiss of Mactra quadrangularis to Prepare Seasoning Flavor Precursors by Response Surface Methodology

doi:10.7506/spkx1002-6630-201514004

FOOD SCIENCE

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Optimization of Enzymatic Hydrolysiss of Mactra quadrangularis to Prepare Seasoning Flavor Precursors by Response Surface Methodology

GAO Junhuan1, LI Xuepeng1,*, LIU Yu1, YI Shumin1, LI Jianrong1,*, LI Yujin2, LIN Hong3

1. Food Safety Key Laboratory of Liaoning Province, Research Institute of Food Science, Bohai University, Jinzhou 121013, China;
2. Taixiang Group, Shandong Institute of Marine Food Nutrition, Rongcheng 264303, China;
3. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China

Online:2015-07-25 Published:2015-07-15
Contact: LI Jianrong

Abstract

Abstract:

In this study, the enzymatic hydrolysis of fresh Mactra quadrangularis meat to prepare seasoning flavor
precursors was optimized for improved degree of hydrolysis and sensory evaluation of hydrolysates by the combined use
of single factor experiments and Box-Behnken response surface methodology. A combination of neutral protease and
flavourzyme at a mass ratio of 2:1 was found to be optimal for the hydrolysis of Mactra quadrangularis meat based on
degree of hydrolysis and sensory evaluation of hydrolysates. The optimal hydrolysis conditions were further determined
as follows: enzyme dosage, 2.4‰; hydrolysis time, 5.5 h; hydrolysis temperature, 52 ℃; material-to-liquid ratio, 1:4; and
natural pH. Under these conditions, the enzymatic hydrolysate indicated a higher degree of hydrolysis and a better flavor.

Key words: Mactra quadrangularis, enzymatic hydrolysis, degree of hydrolysis, seafood condiment

CLC Number:

TS254.9

GAO Junhuan1, LI Xuepeng1,*, LIU Yu1, YI Shumin1, LI Jianrong1,*, LI Yujin2, LIN Hong3. Optimization of Enzymatic Hydrolysiss of Mactra quadrangularis to Prepare Seasoning Flavor Precursors by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201514004.

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Optimization of Enzymatic Hydrolysiss of Mactra quadrangularis to Prepare Seasoning Flavor Precursors by Response Surface Methodology

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