Preparation of Crayfish Flavoring by Fermentation

Abstract:

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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)

Edited by:

Xin Chen

Pages:

2383-2387

DOI:

10.4028/www.scientific.net/AMR.317-319.2383

Citation:

J. B. Jia and 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:

$35.00

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