Paper Title:
Preparation of Crayfish Flavoring by Fermentation
  Abstract

The crayfish flavoring was prepared from pretreated crayfish residues after enzymatic hydrolysis, fermentation with Lactobacillus helveticus, complex formulation with auxiliary odoriferous spices from spice plants and food additives, homogenization and sterilization. The results of orthogonal experiments showed that the content of the flavor agent alkyl pyrazine in the fermentation broth was 0.54ng/mL. The product with tastiness of crayfish, nutrition and biological activity functions was obtained when the contents of taurine, soluble peptide and the nitrogen of the free amino acid in the crayfish flavoring were 0.025g/100g, 1.41g/100g and 0.66g/100g, respectively.

  Info
Periodical
Advanced Materials Research (Volumes 317-319)
Chapter
Construction Machinery and Equipment
Edited by
Xin Chen
Pages
2383-2387
DOI
10.4028/www.scientific.net/AMR.317-319.2383
Citation
J. B. Jia, Y. Yang, "Preparation of Crayfish Flavoring by Fermentation", Advanced Materials Research, Vols. 317-319, pp. 2383-2387, 2011
Online since
August 2011
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Price
$32.00
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