Open AccessSensory analysis and amino acid evaluation of enzymatic hydrolysates of Chelydraserpentina meat
Author(s) -
Ruyi Wang,
Yang Zhao,
Ximei Wu,
Chuangcheng Huang,
Yeting Ling,
Xiaona Li
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/632/5/052039
Subject(s) - hydrolysate , amino acid , food science , chemistry , phenylalanine , hydrolysis , umami , biochemistry , taste
TheChelydraserpentinawas raw material, the meats of its back, legs, neck and tail were hydrolyzed by alkaline protease, and the hydrolysates of four different parts of meats were obtained, which sensory score, composition and content difference of total amino acid and free amino acid in hydrolysates werestudied. The results showed that the hydrolysate ofneck meat hasthe best sensory quality, with an overall score of 90. The contents of total amino acids and essential amino acids in the hydrolysate of leg meat were the highest, which were 28254.6 μg/g and 11031.7 μg/g respectively. The total amount of free amino acids in neck meat hydrolysate was 4559.2 μg/g. The content of glutamic acid in the free amino acids of four parts meat hydrolysate was the highest. The contents of umami amino acids, bitter amino acids and aromatic amino acids in the hydrolysate of neck meat were the highest in the four parts of meat hydrolysates, while that of sweet amino acids was the highest in the hydrolysate of back nail meat. Glutamic acid, histidine and phenylalanine are the free amino acids of TAV>1 in the leg meat.