Effects of ice temperature enzymatic hydrolysis on taste of low salt dehydrated oyster during storage
ZHANG Yi, WAN Jinqing, YANG Fan, TONG Nian
1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2.Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; 3.Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China; 4. Yikang Gaoxin Agricultural Technology Company Limited in Anhui Province, Lu’an 237200, China
Abstract: The purpose of this study was to investigate effects of protein degradation and the changes in nucleotide and associated compounds on the taste of low salt-controlled freezing-point dehydration oyster Crassostreagigas in the process of enzymatic hydrolyzation at ice temperature. The adductors of the oyster with body mass of (25.0±5.0) g were injected with distilled water (Group D, as control group), flavor protease (Group F) and neutral protease (Group Z), and then were dehydrated and stored at ice temperature (-2.0 ℃±0.5 ℃). The physical and chemical indices including pH, TVBN value, K value, total sulfhydryl content, Ca2+-ATPase activity and TCA-soluble peptide,free amino acids content and flavor nucleotides content were determined every 3 days and combined with electronic tongue to analysis. The results showed that the freshness requirement was met in Group F and Group Z within 18 days, and 24 days in Group D. There were significant increase in the protein degradation, TCA-soluble peptides and free amino acids content and TAV value of in Group F and Group Z compared with those in Group D (P<0.05). The accumulation of inosinic acid (IMP) and cooperation with delicious amino acids were observed in Group F and Group D, resulting in significant (P<0.05) increase in equivalent umami concentration (EUC). The electronic tongue analysis revealed that the taste differences were effectively distinguished among Group F, Group Z and Group D, with the obvious taste difference between early stage and late stage. The findings indicated that ice temperature enzymatic hydrolyzation improved the EUC of low salt-controlled freezing-point dehydration oyster, increase in the content of polypeptides and free amino acids and affected nucleotide degradation, with better effect in neutral protease, which provided a new idea for the research of precious seafood processing.
张毅, 万金庆, 杨帆, 童年. 冰温酶解贮藏对低盐脱水牡蛎滋味的影响[J]. 大连海洋大学学报, 2021, 36(5): 815-825.
ZHANG Yi, WAN Jinqing, YANG Fan, TONG Nian. Effects of ice temperature enzymatic hydrolysis on taste of low salt dehydrated oyster during storage. Journal of Dalian Ocean University, 2021, 36(5): 815-825.
2021, Vol. 36 
