Preparation Of Meat Flavors By Waste Of Seafood By Hydrolysis With Protease

In the purpose of increasing the operation rate of marine food products anddecreasing environment pollution, we used the waste meat scraps of the fish and shrimp,which were made into protein hydrolyzes after zymohydrolysis, as raw material. Thereducing sugar and other accessories have been added into the protein hydrolyzate. Thenthe meat flavor was created after Maillard reaction under appropriate condition.The zymohydrolysis study of marine food products contains two parts:1. screeningtest of hydrolytic ferment;2. optimal condition of the zymohydrolysis. The animalprolease and the papain have been definited as the hydrolytic ferment after the singlefactor screening test with the degree of hydrolysis as the index. The optimal conditions ofthe zymohydrolysis of the the wastes meat scraps of the fish and shrimps have beendefinited after orthogonal test. The optimal conditions of fish: solid-to-liquid ratio is1:1;pH is6.5; enzyme content is0.5%; reaction temperature is55℃; reaction time is5h.The optimal conditions of shrimps: solid-to-liquid ratio is1:1; pH is6.5; enzyme contentis0.5%; reaction temperature is55℃; reaction time is5h.Cysteine, alanine, glucose and xylose have been added as the main accessories, aswell as aneurine, when the amino acid from the zymohydrolysis cannot meet the Maillardreaction standard. The rate of the added amino acid has influence on the flavor, so wehave studied the added cysteine to alanine ratio. The sample with optimal flavor and thehighest grade has been definited after orthogonal test and organoleptic evaluation, as wellas the reaction condition of the Maillard reaction. The reaction condition of the Maillardreaction of fish: pH is7; reaction temperature is100℃; reaction time is30min; theadded cysteine to alanine ratio is2:1; aneurine content is1.0%. The reaction condition ofthe Maillard reaction of shrimps: pH is7; reaction temperature is110℃; reaction time is30min; the added cysteine to alanine ratio is2:1; aneurine content is1.0%.Additionally, we also have studied the influence of the the deep hydrolysis of the rawmaterial under the subcritical R134a condition. R134a,1,1,1,2-tetrafluoroethane, is anew high-temperature haloalkane refrigerant without environment pollution. The critical temperature is101.1℃, in this high temperature, most of the enzyme reaction didn’tmake sense; But the critical pressure is4.067MPa, easy to achieve, reaction temperatureand do not need to very high. The diffusion coefficient is larger than the supercriticalstate, and therefore more conducive to the enzymatic reaction kinetics. The reactionconditions of enzymatic hydrolysis of fish in subcritical R134a were reaction pressure6MPa, reaction temperature40℃, reaction time30min.Finally, the study on flavor preparation with the mixture of animal protein andvegetable protein has been carried out in our project. We have definited the optimalcondition of the zymohydrolysis by the single factor screening test and the optimalcondition of the flavor preparation using animal protein and vegetable proteinhydrolyzate by uniform designs test. The reaction condition of the Maillard reaction ofmixture of soy protein and the wastes meat scraps of Spanish mackerels: the soy proteinto fish ratio is0.9:1; reaction temperature is115℃; reaction time is75min; pH is7.4;sugar content is0.3%; amino acid content is1.5%; aneurine content is1.3%. The reactioncondition of the Maillard reaction of mixture of soy protein and the wastes meat scraps ofshrimps: the soy protein to shrimps ratio is1.3:1; reaction temperature is115℃; reactiontime is65min;pH is6.0; sugar content is2.3%; amino acid content is1.7%; aneurinecontent is0.5%.