Based on sensory scores, effects of category and concentration of protease on the enzymolysis of Meretrix lusoria L. meat were studied. Orthogonal experiment was used to obtain the optimal two-step complex enzymolysis condition of Meretrix lusoria L. meat. The meat was hydrolyzed with compound protease(75 U/g) and neutral protease(75 U/g) at 45 ℃ and natural pH for 3 h; then flavor protease(50 U/g) at 50 ℃ and natural pH for 1 h. The Meretrix lusoria L. hydrolysate possessed light yellow color, fresh salty flavor, and clam characteristic aroma. The sensory score, EUC, amino nitrogen content, degree of hydrolysis(DH), enzymatic hydrolysis yield of the Meretrix lusoria L. hydrolysate and content of peptides were 5.5, 53.25 g MSG/L , 4.16 g/L, 35.3%, 36.4% and 21.8 g/L, respectively.
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