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Study on Deodorization Techniques of Oyster Protein Beverage

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Tutor: QinXiaoMing
School: Guangdong Ocean University
Course: Aquatic Products Processing and Storage Engineering
Keywords: Ostrea rivularis,Deodorization methods,Flavor components,Protein beverage
CLC: TS254.4
Type: Master's thesis
Year:  2011
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Abstract:
As a high-quality protein source, oyster is also one of the four greatest farming seashells in our country, Ostrea rivularis is one of the main oyster varieties of the south coastal areas. New product development is the important way to promote the healthy growth of Ostrea rivularis industries, but now the product range of oyster mainly stage on traditional items such as oyster sauce, the type and scale of products cann¡¯t satisfy the development of oyster breeds dimensions. On the other hand, drinks own huge market demand, annual sales in more than 8 million tons. Producing oyster protein beverage with rich nutrients and special flavor is a new approach to promote the healthy development of the oyster industries, but oyster and hydrolysis process might have unpleasant stink is a still bottleneck, it has not been effectively solved. In this study, the commercial oyster meat as raw material, with enzyme engineering technology acquire soluble peptide solution. Thorough analysis of volatile components from the sample by HS-SPME-GC-MS and GC-OP analysis as a basis. Using sensory evaluation, nitrogen recovery and content of free amino acids as evaluating indicator, adopting yeast fermentation and activated carbon deodorization to discuss the deodorization techniques of oyster enzymic hydrolysate, and using to the product development of oyster protein beverage.Test Method and Results:1. The basic nutritional content and volatile compounds of commercial oyster meat and oyster enzymatic hydrolysate was studied. On the basis of sensory evaluation and the basic nutritional content of commercial oyster meat and oyster enzymatic hydrolysate, the analysis of volatile compounds by HS-SPME-GC-MS and GC-OP. The results showed, 23 kinds of unpleasant flavour compounds and 24 kinds of pleasant flavour compounds were identified in the commercial oyster meat, their accumulative content were 29.47¦Ìg/100mL and 49.89¦Ìg/100mL, respectively. After enzyme hydrolysis, 14 kinds of unpleasant flavour compounds and 30 kinds of pleasant flavour compounds were identified in the oyster enzymatic hydrolysate, their accumulative content were 29.93¦Ìg/100mL and 101.13¦Ìg/100mL. Comparing to that of the commercial oyster meat, the species of the unpleasant compounds in oyster enzymatic hydrolysate reduced 9 kinds, total concentration increased slightly; while that of the pleasant compounds increased 6 kinds, total concentration increased 102.7%. Thus, the commercial oyster meat after enzyme hydrolysis, the species of unpleasant flavour compounds has decreased, concentration changed slightly, still remains affect the flavor senses of oyster enzymatic hydrolysate.2. Adpoting sensory evaluation, nitrogen recovery and content of free amino acids as evaluating indicator, on the basis of single factor experiment, activated carbon deodorization conditions (additive amount and temperature) and yeast fermentation deodorization (additive amount, temperature and time) reaction condition were optimized by the orthogonal experiments, and discussed the deodorization techniques of activated carbon joint yeast fermentation. The best deodourization treatment technology: Adopted joint deodorization method such as adding 1.0% of yeast powder to ferment the hydrolyzate at 25¡æfor 60 min and then adding 1.5% of active charcoal to adsorb at 35¡æfor 50 min. This deodorization technology condition can significantly improve the flavor of oyster enzymatic hydrolysate, recovery of protein is 94.02%, recovery of free amino acids is 98.58%.In addition, the analysis of volatile compounds of oyster enzymatic hydrolysate after deodorization by HS-SPME-GC-MS and GC-OP. The results showed, 18 kinds of unpleasant flavour compounds and 44 kinds of pleasant flavour compounds were identified in the oyster enzymatic hydrolysate by yeast fermentation, their accumulative content were 21.84¦Ìg/100mL and 111.76¦Ìg/100mL, respectively; 8 kinds of unpleasant flavour compounds and 39 kinds of pleasant flavour compounds were identified in the oyster enzymatic hydrolysate by joint deodorization, their accumulative content were 9.68¦Ìg/100mL and 102.02¦Ìg/100mL. The results show that the effect of unpleasant flavour of oyster enzymatic hydrolysate after joint deodorization is obvious, and removal rate of volatile is 67.65%.The flavor profiles analysis results show that the optimization of deodorization process is not only effective weakened the unpleasant flavour of oyster enzymatic hydrolysate such odor smell, but also highlighted retained the incense of oyster meat, effective added other fragrance, improved the characteristic odour of oyster enzymatic hydrolysate. The fingerprints of the extracts before and after deodorization reaction were acquired by electronic nose technology and analyzed by principal component analysis, the results shows which coincided with the rresults of flavor profiles, revealed that the characteristic flavor of the extracts was well remained, but its overall flavor changed greatly.3. The oyster enzymatic hydrolysate after deodorization used to develop oyster protein beverage. Adpoting sensory evaluation and precipitation rate to optimize the additive amount of auxiliary materials and stabilizers. The result of optimum additive amount is shown below: 5.0% of auxiliary material A, 5.0% of sweetener B, 2.0% of sweetener C, 0.10% of stabilizer A, 0.10% of stabilizer B, 0.05% of stabilizer C, 0.002% of stabilizer D. In the process conditions blend oyster protein beverage was a milky white, moderately sweet, delicatemellow taste, downy aroma, no peculiar smell.Oyster protein beverage is a healthy and delicious, nutrient-rich production. Protein content is about 2.99g/100mL, and near the protein content of raw milk (¡Ý2.95g/100mL), oligopeptides content is 1.55g/100mL, the composition of free amino acid is perfect and trace element (calcium, iron, and zinc) content is 93.13mg/L, heavy metal content is lower than the national food standard, microbial inspection is qualified, cost budget is 2.66 yuan/100mL, suitable for developing high middle-grade oyster protein beverage.
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