Preparation of Crayfish Flavoring by Fermentation

Jian Bo Jia; Yong Yang

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

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 317-319Preparation of Crayfish Flavoring by Fermentation

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.

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Periodical:

Advanced Materials Research (Volumes 317-319)

Pages:

2383-2387

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.317-319.2383

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Online since:

August 2011

Authors:

Jian Bo Jia, Yong Yang

Keywords:

Crayfish Flavoring, Enzymatic Hydrolysis, Fermentation, Lactobacillus helveticus

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