| Autor: |
Xinyi YANG, Nana ZHAO, Li LIU, Yuyang MA, Mingyong ZENG |
| Jazyk: |
čínština |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 319-327 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2022080175 |
| Popis: |
In order to eliminate the fishy and bitter taste of mussel hydrolysate, the fermentation process of mussel (Mytilus edulis) hydrolysate were studied in this paper. Angel fruit wine yeast was used to ferment and the optimal fermentation technology was determined by optimizing the yeast addition, fermentation temperature and time according to sensory score and protein loss rate. The difference of flavor profile before and after fermentation was studied by sensory science combined with automatic amino acid analysis and mass spectrometry. The results showed when the fruit wine yeast was added at 0.2% and fermented at 35 ℃ for 2.0 h after treatment, the fishy, earthy and halal flavor of the hydrolysate decreased significantly, while the fermented and fruity flavor increased significantly (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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