Effect of Different Processes on Flavor Substances of Enzymatic Hydrolysates of Pond Snail Meat
The soup package of river snails rice noodles is delicious,but the utilization rate of raw materials is low.The inherent fishy smell of snail meat seriously affects its application prospects.In this paper,with fresh pond snail meat as the raw material,the effect of frying on the protein utilization of snail meat is evaluated by nitrogen recovery rate and hydrolysis degree,and the effect of Maillard reaction on the volatile components of fried or unfried pond snail meat is investigated using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results show that the hydrolysis degree of the unfried pond snail meat is lower than that of the fried group,but its protein recovery rate is much higher than that of the fried group,reaching 67.60％.A total of 154 volatile compounds are detected by GC-MS.After frying,the volatile substances in the sample decrease compared to the fresh sample,and the quantity in the enzymatic hydrolysis group sample also significantly decreases.After Maillard reaction,the aromatic components such as phenylacetaldehyde and 2-ethylfuran are formed.The relative content of substances with adverse odors such as nonanal and 3-heptanone decreases,and the deodorization effect of the fresh group is more obvious.The above results have provided a theoretical basis for the deodorization process of enzymatic hydrolysates of pond snail meat and the preparation of pond snail flavor basic materials.
万方数据
维普
