牡蛎蛋白酶解液脱腥技术的研究

Study on Deodorization Techniques for Oyster Enzymatic Hydrolysate

以感官评价和蛋白收率为评价指标,探讨酵母发酵、活性炭等单因素以及联合脱腥方法对牡蛎蛋白酶解液脱腥效果的影响。通过顶空固相微萃取结合气-质联用检测法(HS-SPME-GC-MS)分析比较脱腥前、后腥味成分的变化。试验结果显示,相对于单因素脱腥方法,联合脱腥法(酵母发酵结合活性炭处理)不仅能提高蛋白回收率(达91.64%),还能有效去除牡蛎腥味成分,并增加愉快风味成分的比例。脱腥前、后牡蛎蛋白酶解液的挥发性成分的组成和浓度有明显差异。从脱腥前的牡蛎酶解液中共检出44种挥发性化合物,其中呈愉快气味的化合物30种,累计质量浓度为94.52μg/mL;呈不愉快气味的化合物有14种,累计质量浓度为29.93μg/mL。从脱腥后的牡蛎酶解液中共检出47种化合物,其中愉快气味的化合物增加至39种,累计质量浓度为102.02μg/mL;而不愉快气味的化合物减少至8种,累计质量浓度为9.68μg/mL。脱腥后牡蛎蛋白酶解液中不愉快气味的化合物浓度下降了67.66%,而愉快气味的化合物浓度提高了7.93%。

The deodorant effects of yeast, active carbon and their combination treatment on oyster enzymatic hy- drolysate were discussed, using sensory evaluation and nitrogen recovery as evaluating indicator, and the volatile com- pounds in the native and the deodorized oyster enzymatic hydrolysate were compared by HS-SPME-GC-MS analysis. The results showed that relative to the single deodorization method, combination treatment （yeast fermentation combine active carbon treatment） not only can increase the protein recovery （reach to 91.64%）, but can effectively remove the oyster odor constituents, and also increase the proportion of pleasant flavour compounds, compositions and concentrations of volatile compounds in the native and the deodorized oysters hydrolyzate were remarkable different. 44 compounds were i- dentified in the native oyster hydrolyzate, in which there were 30 kinds of pleasant flavour compounds, and 14 kinds of unpleasant flavour compounds, their accumulative content were 94.52μg/mL and 29.93 μg/mL respectively. In contrast, 47 compounds were identified in the deodorized oyster hydrolyzate, among of them the pleasant compounds increased to 39 kinds with an accumulative content of 102.02μg/mL, and the unpleasant compounds decreased to 8 kinds with an accumulative content of 9.68 μg/mL. The content of the unpleasant compounds in the deodorized oyster hydrolysate decreased 67.65% while that of the pleasant compounds increased 7.93%, comparing to that of the native one.