Keywords

Tilapia, Enzymatic Hydrolysis, Degree Of Hydrolysis, Hydrolyzed Animal Protein, Activated Carbon, Trehalose

Abstract

Papain, neutral protease, acid protease, alkaline protease and bromelain were used to hydrolyze tilapia meat to prepare hydrolyzed animal protein. The hydrolysis process was analyzed using the degree of hydrolysis (DH) as an indicator, and neutral protease was selected as the appropriate unit. enzyme and study the most suitable process conditions for its enzymatic hydrolysis. In order to further improve the degree of hydrolysis, the composite enzymatic hydrolysis of neutral protease and acidic protease was studied, and the process conditions of dual-enzyme hydrolysis were optimized. The enzymatic hydrolyzate was subjected to preliminary research on decolorization, bitterness and smell removal using yeast fermentation, flavor enzyme treatment, powdered activated carbon adsorption, and trehalose treatment. The results show that trehalose and powdered activated carbon have the best overall effect of decolorization, bitterness and smell removal, but each has its own emphasis. Activated carbon is better than trehalose in decolorization, while trehalose is better than activated carbon in decolorization, bitterness and smell removal.

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Original research done by Shen Ke, Su Guijiao, Qin Zihai, Yan Yuxiao

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