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KMID : 1134820160450040542
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 4 p.542 ~ p.550
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Fermentation Process for Odor Removal of Oyster (Crassostrea gigas) Hydrolysate and Its Properties
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Lee Su-Seon
Park Si-Hyang
Kim Hyeon-Ah
Choi Yeung-Joon
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Abstract
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This study was carried out to investigate the optimal processing conditions for odor removal and maximal antioxidant effects of oyster (Crassostrea gigas) hydrolysate. The optimal hydrolysis conditions were 3.3% neutrase as the protease, 50°C as the hydrolysis temperature, and 8.3 h as the hydrolysis time. Fish odor of enzymatic oyster hydrolysate was greatly reduced during Saccharomyces cerevisiae fermentation at 24°C with 0.5% glucose. The protein content of the fermentation product from oyster hydrolysate powder was 25.7%, which contained the major amino acids Glu, Asp, Lys, Arg, Gly, and Ala, whereas Leu, Ala, Phe, Val, and Tau were abundant free amino acids. The important minor minerals were Zn and Fe. Toxicity against Chang cells was not observed in the fermentation product from the oyster hydrolysate up to 200 μg/mL. The results suggest that fermentation with S. cerevisiae could reduce the fish odor of enzymatic oyster hydrolysate. The hydrolysate has potential application as a food ingredients and nutraceutical.
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KEYWORD
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oyster, hydrolysate, odor, fermentation
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