Journal of Dalian Ocean University  2023, Vol. 38 Issue (5): 857-865 DOI: 10.16535/j.cnki.dlhyxb.2023-013 |
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| Optimization of enzymatic hydrolysis process and sensory characterization for rag worm (Perinereis aibuhitensis) umami hydrolysate |
| LIU Tianhong，JI Lei，YU Xiaoqing，WANG Qi，WANG Ying*，JIANG Xiaodong，LI Hongyan，SUN Yuanqin，LI Xiao
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| 1.Marine Science Research Institute of Shandong Province，Qingdao 266104，China；2.Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application，Qingdao 266104，China |
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Abstract In order to improve the utilization scope and economic value of rag worm (Perinereis aibuhitensis) effectively, the optimal complex enzymatic hydrolysis process of the umami polypeptide and the flavor characterization of the product from the rag worm with body weight of 300-400 individuals/kg were investigated by using response surface methodology and various characterization methods. The hydrolysate umami peptides powder was prepared and lyophilized by ceramic membrane and ultrafiltration membrane. The results showed that the flavor protease and animal protease were used as the best enzymes for preparing the flavoring peptide. The optimum technological conditions were obtained by response surface methodology: flavor protease and animal protease complex (m∶m=2∶1), material-liquid ratio of 1∶1 (g∶mL), pH 6.5, enzyme concentration of 600 U/g, and enzymatic hydrolysis in 4 h. There was hydrolysate DH of 32.64% and the sensory score of 8.73. The electronic tongue detection indicated that the peptide had obvious umami taste. The free amino acid analysis revealed that the umami amino acids accounted for 32.76% of the total free amino acids, and contained 13 kinds of functional amino acids, with the better taste and smell in the peptide than that in the traditional seasoning soy sauce powder. In conclusion, the hydrolyzed peptides from rag worm had obvious umami and aromatic odors, which could be used to develop functional seafood flavor substrates.
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Published: 08 November 2023
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