Flavor substances of low-valued red swamp crayfish (Procambarus clarkii) hydrolysates derived from double enzymatic systems
Chujun Li, Zongcai Tu, Wenyu Liu, Chunlin Wu, Yueming Hu, Hui Wang
Abstract
To make better use of low-valued crayfish (Procambarus clarkii), double enzymatic systems containing endopeptidase and Flavourzyme® were applied to investigate their effect on the physicochemical properties and volatile substances of low-valued crayfish. The results demonstrated that the double enzymatic hydrolysis had a positive effect on reduced bitterness and increased umami. Among them, the highest degree of hydrolysis (31.67 %) was obtained using trypsin and Flavourzyme® (TF), which showed 96.32 % of peptides with molecular weight < 0.5 kDa and 101.99 mg/g of free amino acids. The quality and quantity analysis showed that the types and relative contents of volatile compounds especially benzaldehyde, 1-octen-3-ol, nonanal, hexanal, 2-nonanone, 2-undecanonewere increased in the double enzymatic hydrolysis. In addition, the increase of esters and pyrazines was also found in gas chromatography-ion mobility spectrometry (GC-IMS). The results indicated that different enzymatic systems could be performed to enhance the flavor substances of low-valued crayfish. In conclusion, double enzymatic hydrolysis may be used as an advisable technique to promote the high-value utilization of low-valued crayfish and provides valuable information for the shrimp products requiring enzymatic hydrolysis.