期刊
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
卷 67, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2020.102596
关键词
Aloididae aloidi; Ultrasound pretreatment; Heat pretreatment; Enzymatic hydrolysis; Flavor
资金
- National Key Research and Development Program of China [2018YFD0400603, 2017YFD0400106]
- Scientific Research Public Welfare Foundation of Liaoning Province [20170035]
- China Scholarship Council (CSC) [201808210350]
- Liaoning Revitalization Talents Program [XLYC1807133]
Pretreatments with ultrasound, heat, and combinations of heat-ultrasound and ultrasound-heat were investigated on clam flesh enzymolysis, with UP pretreatment yielding the highest DH value and HP-UP pretreatment obtaining the highest soluble peptide content. HP pretreatment promoted the formation of pleasant volatile compounds.
The effects of pretreatments with ultrasound (UP), heat (HP), and combinations of heat-ultrasound (HP-UP) and ultrasound-heat (UP-HP) on the flesh enzymolysis of clam (Aloididae aloidi) and the flavor characteristics of hydrolysates were investigated. The optimum UP pretreatment conditions for the hydrolysis were obtained at ultrasound power of 500 W, ultrasound time of 20 min, and liquid/solid (L/S) ratio of 2:1 (v/w), yielded 41.33% of hydrolysis degree (DH). Among the different pretreatments, the UP pretreatment had the highest DH value, while the HP-UP pretreatment obtained the highest soluble peptide content. The UP pretreatment efficiently enhanced the contents of taste-active components, including free amino acids, 5?-nucleotides, and succinic acid. The HP pretreatment promoted the formation of pleasant volatile compounds and reduced the content of unpleasant volatile compounds, such as 1-octen-3-ol and 2-ethyl-1-hexanol. The combined HP-UP pretreatment was an effective method for improving the enzymatic hydrolysis of clam and the flavor of hydrolysate.
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