Study On Producing Seafood Flavoring By Protein Of Abalone Viscera

Producing savory flavorings by enzymatic hydrolysis and Maillard reaction is currentlyone of the most important researches which people focus on at abroad since1960s, it started inthe late1980s in China. Abalone viscera is rich in protein and amino acids which will be goodfuture producing savory flavorings．Abalone viscera was studied in this paper as the main material. Enzymatic hydrolysis andMaillard reaction were used to produce natural seafood flavoring.1. The protein of abalone viscera was hydrolyzed by a variety of protease,and the bestcondition of hydrolyzation was obtained by the ternary quadratic general rotary unitizeddesign．The dynamic mathematical model involved temperature, liquid ratio, time and thedegree of hydrolysis was set up. DH=-150.38437+3.25150~*A+32.89000~*B+19.96500~*C+0.10750~*A~*B+0.12000~*A~*C-2.35000~*B~*C-0.035025~*A2-4.60250~*B2-3.32750~*C2.Combined with double enzyme hydrolytic conditions,the optimum reactionoccurred at57℃,pH8.0,l:3hydrolyzing by alkaline protease with the amount of1000u/g forthe first3.5h. Then0.5%flavourzyme was added for the next3h hydrolysis.Under theconditions,35.12%of abalone viscera were hydrolyzed.The hydrolyte was light yellow, distinctsalt and delicious flavor, showing strong seafood flavor.2. Activated carbon was used for deodorization of abalone viscera hydrolysate.It turned outthat results of activated carbon adsorpting experiment were conformed to Langmuir adsorptionisotherm equation and pseudo-second-order dynamic model. The optimal deodorizationconditions were determined through the experiment: activated carbon dosage3%,temperature55℃, time20min.Under these conditions, the experimental peptide loss rate couldbe controlled below31%, smell taste value was1.5, bitterness value was2. The reaction liquidwas transparent and light yellow.3. Glucose, NaCl, vitamin B1and vitamin C was based on single factor experiments.Additives were added into homemade hydrolyre. The orthogonal experiment of multi factorswas based on single factor experiments. The optimal reaction conditions for producing seafoodflavoring by Maillard reaction were:5％glucose,2%NaCI,0.25%vitamin Bl,0.25%vitamin C,and120℃and40min. The flavoring was golden yellow, clear and transparent,sweet and saltyas well as tasty without bitter, astringency and fishy smell. 4. Based on nutritional ingredients, flavor and solubility as indicators, spray drying wascompared with freeze drying. Finally the optimum process parameters of producing abaloneviscera falvoring with spray drying were: maltdextrin as the carrier, feed concentration35%,inlet air temperature150℃and outlet air temperature70℃.