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- W2354004865 abstract "In order to improve the added value of low scallop skirt and determine the best conditions for preparation of seafood flavor peptides with scallop skirt,in this study,Protamex and Flavourzyme enzymatic hydrosis method was used and the content of free amino acid nitrogen(AN)and sensory evaluation index were chosen as indictor of enzymolysis degree.By single factor experiments and orthogonal experiments,effects of enzyme amount,reaction time,temperature and the solid-liquid ratio on the hydrolysis effect were tested.The result shows that the experiment achieves the best effect under the conditions of the amount of enzyme 5 ‰,solid-liquid ratio 1∶4,55℃ for 6 hours.The flavor peptides have rich taste of seafood and could be further developed into a high-quality spice." @default.
- W2354004865 created "2016-06-24" @default.
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- W2354004865 date "2011-01-01" @default.
- W2354004865 modified "2023-09-23" @default.
- W2354004865 title "Study on Preparation of Seafood Flavor Peptides with Enzymatic Hydrosis of Scallop Skirt" @default.
- W2354004865 hasPublicationYear "2011" @default.
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