文献类型： 外文期刊

作者： Xiao, Chao-Geng ¹ ; Wu, Jiang-Yan ² ; Meng, Xiang-He ² ; Tang, Hong-Gang ¹ ; Chen, Li-Hong ¹ ; Wu, Xu-Feng ³ ; Shen, Y ¹ ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, 198 Shiqiao Rd, Hangzhou 310021, Zhejiang, Peoples R China

2.Zhejiang Univ Technol, Ocean Coll, Hangzhou, Zhejiang, Peoples R China

3.Zhejiang Yueteng Food Co Ltd, Hangzhou, Zhejiang, Peoples R China

关键词： Litopenaeus vannamei; Enzymolysis; Maillard; Microwave

期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.255； 五年影响因子：2.381 ）

ISSN： 1947-6337

年卷期： 2019 年 17 卷 1 期

页码：

收录情况： SCI

摘要： The best enzymolysis conditions that fit actual production were determined via multiple-enzyme hydrolysis of waste shrimp heads through orthogonal experiment, taking frozen Litopenaeus vannamei as the starting material. The parameters including a material-water ratio of 1:4, initial pH of 8.5 and enzyme dosage of 0.4% contributed to average DH (degree of hydrolysis) value of 18.38% when the reaction was carried out at 55 degrees C for 5h. Microwave Maillard reaction of enzymatic hydrolysate was then performed to develop shrimp flavor juice, the optimal preparation conditions were determined based on reaction extent and sensory evaluation, including a power of 200W, temperature of 90 degrees C and duration time of 30min, with the addition of 3% reducing sugar and 3% amino acid.