Food and Fermentation Industries >

2024 , Vol. 50 >Issue 20: 120 - 128

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037826

Study on flavor changes of oyster meat before and after enzymatic hydrolysis

  • HONG Linxin ,
  • TONG Xing ,
  • SUN Lechang ,
  • WU Changzheng ,
  • YIN Kaiping ,
  • LIU Kang ,
  • LIN Duanquan ,
  • ZHANG Lingjing
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  • 1(College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China)
    2(Foshan Haitian Flavoring & Food Co.Ltd., Foshan 528000, China)
    3(National & Local Joint Engineering Research Center of Processing Technology for Aquatic Products, Xiamen 361021, China)
    4(Guangdong Haitian Innovation Technology Co.Ltd., Foshan 528000, China)

Received date: 2023-11-01

  Revised date: 2023-12-19

  Online published: 2024-11-01

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Abstract

This study focused on the preparation and flavor properties of oyster meat hydrolysate through a composite enzymatic process involving protease and amylase, with oysters as the subject of investigation.Sensory evaluation and head-space solid-phase micro-extraction and gas chromatography-mass spectrometer (HS-SPME-GC-MS) were employed to analyze the changes of volatile compounds in oyster meat before and after enzymatic hydrolysis.The objective was to identify the key flavor compounds and main fishy components in both oyster meat and its enzymatic hydrolysate.Furthermore, the relative odor activity value (ROAV) was utilized to quantify the contribution of each component to the flavor of oyster meat enzymatic hydrolysate.The addition of amylase could break down glycogen present in oyster meat into small molecule monosaccharides which subsequently promoted Maillard reactions within the enzymatic hydrolysate at specific temperatures.As a result, compounds with pleasant flavors were generated to mask the fishy taste associated with oysters.The findings revealed a decrease in substances such as (E, E) -2,4-heptadienal, hexanal, heptaldehyde, and nonanal, which exhibited a fishy and hala taste after enzymatic hydrolysis.Moreover, this process also resulted in the formation of substances with strong fruit and grass flavors, such as 2-pentylfuran, benzaldehyde, and hexadecaldehyde, which could also eliminate the fishy taste present in oyster meat.Finally, through synergistic interactions among various volatile compounds involved, an overall coordinated aroma profile was achieved resulting in a long-lasting flavor experience.

Key words： oyster; enzymatic hydrolysis; flavor; volatile compounds; relative odor activity value

Cite this article

HONG Linxin , TONG Xing , SUN Lechang , WU Changzheng , YIN Kaiping , LIU Kang , LIN Duanquan , ZHANG Lingjing . Study on flavor changes of oyster meat before and after enzymatic hydrolysis[J]. Food and Fermentation Industries, 2024 , 50(20) : 120 -128 . DOI: 10.13995/j.cnki.11-1802/ts.037826

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