Study On The Technology Of Preparing Seasoning With Mussel Meat By Ultrasound-Microwave Assisted Hydrolysis

Songhua River in Jilin province is rich in resources of wild mussels,the mussel is cheap,has a wide range of sources and is rich in nutrients such as protein,carbohydrate and minerals.However,most mussels are directly discarded as waste,which not only causes waste of resources but also pollutes the environment.In this paper,the wild mussel meat were as raw materials,by using the technology of enzymatic hydrolysis and Maillard reaction for preparing seasonings,and its process was optimized,this provide a theoretical basis for deep processing of mussel meat products and product development.The main contents and conclusions were as follows:1.Optimization of enzymatic hydrolysis process for mussel meat assisted by pulsed electric field,the results were as following:The single factor tests and optimization experiment of ordinary enzymolysis and PEF assisted enzymatic hydrolysis showed that PEF assisted enzymatic hydrolysis of mussel meat had higher DH.The number of pulses was 8,the electric field strength was 20 k V/cm,enzymatic hydrolysis time was 3 h,the ratio of material to liquid was1:8,mussel meat hydrolysis had highest degree of hydrolysis,it was 28.34%.2.Optimization of Ultrasound-microwave assisted hydrolysis of mussel protein,the results were as following:The optimum process parameters which were ratio of liquid to material of 4.18,power of 360.78 W,processing time of 6.90 min,enzymolysis time of 4.00 h,the hydrolysis degree of mussel was 48.40%;The results of comparative experiments show that the degree of hydrolysis of mussel meat order was Ultrasonic microwave assisted enzymatic hydrolysis > pulsed electric field assisted enzymatic hydrolysis >ordinary enzymatic hydrolysis;Electrophoresis and infrared spectral analysis showed that the hydrolyzate obtained from ultrasonic-microwave assisted enzymatic has smaller molecular weight,and pretreatment with ultrasonic microwave could effect the stretching vibration of hydrogen bond and the secondary structure of musselprotein;Fluorescence spectrum analysis showed that the absorption peaks of proteolytic solution obtained by different enzymatic hydrolysis methods had similar shape,but the fluorescence intensity were different.Moreover,different enzymatic methods did not cause fluorescence peak shift.3.Optimization of Maillard Reaction Process and analysis of volatile flavor and antioxidant Activity,the results were as following:The optimum parameters were p H of 6.40,temperature of 116.33 ℃,time of38.74 min and amino acid addition of 4.12%,at these conditions,the sensory score was the highest,it was 9.41;GC-MS analysis showed that 63 compounds were found in the hydrolysate of mussel meat before and after the Maillard reaction.There were 9kinds of compounds.It includes 18 kinds of aldehydes,9 kinds of alcohols,6 kinds of ketones,2 kinds of phenols,4 kinds of furans,9 kinds of alkenes,3 kinds of acids,2kinds of sulfur compounds and 4 kinds of pyrazine compounds.Especially after Maillard reaction,there are many sulfur compounds and pyrazine compounds which show meat flavor and scorched aroma.The results also confirmed that the Maillard reaction can significantly improve the undesirable flavor of the hydrolysate,and It also had the effect of adding fresh and flavoring.In addition,compared with hydrolysates,Maillard reaction products have some antioxidant activity.4.Study on the processing technology of mussel meat seasoning,the results were as following:Sensory properties of seasonings were the best when 8% of salt,8% of sucrose,0.3% of citric acid,4% of yeast extract,0.25% of sodium glutamate;The seasoning prepared in this experiment,physical and chemical indicators and microbial indicators are in line with national health standards.