Method for improving flavor and stability of shellfish protein enzymatic hydrolyzate

Abstract

The invention discloses a method for improving the flavor and the stability of shellfish protein enzymatic hydrolyzate. An organic acid solution of chitosan with a certain degree of deacetylation is added to the shellfish protein enzymatic hydrolyzate obtained through protease hydrolysis, filtering separation is conducted after a heat preservation reaction is conducted, and filtrate obtained through separation serves as the shellfish protein enzymatic hydrolyzate of which the flavor and the stability are improved. The obtained shellfish protein enzymatic hydrolyzate is obvious in characteristic flavor, free of off-flavor, clear, colorless and stable in preservation process, reoccurrence of the off-flavor does not exist, and microorganisms do not exceed the standard; a flocculating substance obtained through separation is treated through SDS, chitosan is recycled, and the recycling efficiency is high. The method is simple and convenient in technology, reagents are green and free of pollution, and the method can be applied to large-scale production of the shellfish protein enzymatic hydrolyzate.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a method for improving the flavor and stability of enzymatic hydrolyzate of shellfish protein. Background technique [0002] Pearl oysters are one of the important aquatic products along the coast of my country. Seawater pearl cultivation in Guangdong Province produces 16 tons of raw pearls annually, and about 2,000 tons of pearl oyster meat (whole organs) after pearling, such as pearl oysters from Hainan and Guangxi provinces. The amount of meat is quite considerable, but at present, except for a part of pearl oyster meat that is sold fresh for consumption, a considerable amount of resources has not been fully utilized due to the lack of effective processing methods. One of the effective ways of protein utilization, but the enzymatic hydrolyzate of pearl oyster protein such as pearl oyster martensii, river mussel, and penguin oyster has a strong fishy smell an...

AI Technical Summary

Problems solved by technology

Although this method can reduce the fishy smell of the enzymolysis solution to a certain extent, activated carbon can adsorb branched chain amino acids in the enzymolysis solution, resulting in a large loss of amino acids. Moreover, the activated carbon adsorption method will also remove part of the enzymolysis solution characteristic flavor

[0006] ZL00111027.6, ZL201010019458.3, ZL200810029603.9 reported the method of using microorganisms to ferment fish and shellfish enzymatic protein to remove fishy smell. Although this method can effectively remove fishy smell of enzymatic hydrolyzate, it also changes the its original characteristic flavor

[0007] There are few reports on the method of removing the fishy smell of pearl oyster enzymatic hydrolyzate. ZL201010019458.3 reports a method of joint fermentation of Staphylococcus xylosus and Lactobacillus plantarum to remove the fishy smell of pearl oyster martensii. The characteristic flavor of enzymatic hydrolysis solution, Chinese patent ZL200810026735.6 reports a method of ultrafiltration of the enzymatic hydrolysis solution of P. However, the equipment used, such as ultrafiltration membrane modules, and ultrasonic instruments, have put forward higher requirements on the equipment of the manufacturer, which is not conducive to large-scale production. In addition, the enzymatic hydrolyzate produced by this method will also appear during storage. Unstable flavor, fishy smell recovery and other problems, and the membrane ultrafiltration interception process will cut off the macromolecules, resulting in serious protein loss

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