Study On The Preparation And Application Of Squid Flavor By Squid Skin

There is a large number of by-products produced during squid processing.The squid skin and minced squid meat have a high content of protein,which can be used as a good raw material for seafood flavor preparation.In this study,in order to improve the utilization value of squid by-products and develop new food seasoning,enzymolysis liquid of squid skin was used as basic material to prepare squid flavor with reducing sugar and other additives by Maillard reaction.In addition,a new style fish ball was made by adding self-made squid flavor into surimi contened both minced squid and grass carp meat.The effect of ration of squid/grass carp surimi and squid flavor on sensory qualities of squid fish balls was also investigated.Results of this study can provided a certain theoretical basis for the high-value utilization of squid by-products.The main results of study are as follows:Using papain papaya,flavourzyme,trypsin,compound proteinase,dispase and alkaline proteinase to enzymolysis squid skin,and the degree of hydrolysis and sensory as the evaluation index,the enzymes were selected according to the great effect of enzymatic hydrolysis.Then,single factor test and response surface method were used to optimize the enzymatic hydrolysis process,and the double-enzymatic step-by-step enzymatic hydrolysis process was further determined.And the optimal enzymatic hydrolysis process was obtained.The results showed that using alkaline proteinase to enzymatic hydrolysis first,then using flavourzyme,the enzymolysis liquid was best.The optimal conditions of enzymatic hydrolysis was for:the amount of alkaline proteinase was 4000 U/g,the temperature was 55℃,pH 9.0,solid-liquid ratio was 1:2,hydrolysising 5 hours,then adding 1400 U/g flavourzyme to hydrolysis 4 hours,the degree of hydrolysis can reach 35.09%.Fuzzy mathematical theory was applied to establish evaluation matrix based on sensory evaluation and sensory evaluation was carried out on Maillard reaction products.Adding the raw sugar,amino acids and other ingredients into enzymolysis liquid of squid skin,the optimum technological condition for preparing squid flavor by Maillard reaction was determined by single factor experiment and orthogonal experiment.The condition was:adding 5%of reducing sugar into enzymolysis liquid,which the ratio of glucose to xylose was 4:1,0.2%I+G,3%NaCl,1%arginine,1%alanine,0.2%glycine,0.1%taurine,0.3%VBt,0.1%Vc,0.2%Cysteine hydrochloride,then adjusted pH of 7.0 in the reaction vessel and seal completely under the temperature of 105℃,reacted 20 min,it could get squid flavor,which had claybank color,moderate sweet salty,obvious coke smell,strong fragrance.Using minced squid meat to make squid fish balls,the color,taste and organization status of squid balls were evaluated comprehensively.And the effect of the mixture ratio of squid and grass carp surimi and the addition of squid flavor on the sensory qualities of squid fish balls were studied.The results of experiment showed that effect of the mixture ratio of squid and grass carp surimi and the addition of squid flavor on the sensory quality of squid fish balls was significant(p<0.05).When the ratio of squid and grass carp surimi was 3:7,the addition of squid flavor was 0.6%,the composite scores of squid fish balls was highest.