Optimization of Enzymatic Hydrolysiss of Mactra quadrangularis to Prepare Seasoning Flavor Precursors by Response Surface Methodology
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.
Mactra quadrangularisenzymatic hydrolysisdegree of hydrolysisseafood condiment
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