International Journal of Food Science and Agriculture

ISSN Print: 2578-3467 Downloads: 122032 Total View: 2263767
Frequency: quarterly ISSN Online: 2578-3475 CODEN: IJFSJ3

Optimization of By-product Enzymatic Hydrolysis Process of Spanish Mackerel Based on Orthogonal Test

Chuanqi Chen1, Xudong Wu1, Qingxiang Zhang1, Shaoxuan Yu1, Haifang Xiao1, Zhengpeng Wei2, Lanlan Zhu1,*

1Shandong University of Technology, Zibo, Shandong, China.

2Rongcheng Taixiang Food Co., LTD, Rongcheng, Shandong, China.

*Corresponding author: Lanlan Zhu

Published: January 22,2024


Objective: In order to obtain the enzymatic hydrolysis solution of Spanish mackerel by-products with good taste and high peptide content. Methods: In this study, the influence parameters of the enzymatic hydrolysis process were optimized based on the orthogonal test. The effects of enzymolysis time, enzymolysis temperature, pH value, and enzyme dosage on peptide content and flavor dilution value (TD value) of enzymolysis solution were investigated. Results: The optimum enzymolysis conditions were as follows: enzymolysis time was 4 h, enzymolysis temperature was 35 ℃, enzymolysis pH was 8.0, and enzyme addition amount was 16000 U/g. At this time, the peptide content was 107.84 mg/mL and the TD value was 28.53. Conclusion: The peptide content and TD value in the verification test were higher than those in other experimental groups, indicating that the optimized enzymatic hydrolysis conditions were accurate. This study provided a theoretical study for the utilization of high value of Spanish by-products.


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How to cite this paper

Optimization of By-product Enzymatic Hydrolysis Process of Spanish Mackerel Based on Orthogonal Test

How to cite this paper: Chuanqi Chen, Xudong Wu, Qingxiang Zhang, Shaoxuan Yu, Haifang Xiao, Zhengpeng Wei, Lanlan Zhu. (2023) Optimization of By-product Enzymatic Hydrolysis Process of Spanish Mackerel Based on Orthogonal TestInternational Journal of Food Science and Agriculture7(4), 511-517.