Abstract:In this study, scallop brim was used as the raw material for enzymolysis by a composite protease. On the basis of the determined optimal temperature for the enzymolysis of scallop brim, the taste characteristics of the scallop brim hydrolysates obtained from enzymolysis for different times were studied, and the changing trends of the taste-active components of different hydrolysates and the taste profiles of the scallop brim hydrolysates with different enzymolysis times were further discussed. The results showed that there were significant differences in the taste of the hydrolysates with different enzymolysis times. Among which, the 8-h scallop brim hydrolysate exhibited the highest umami intensity (9.32), while the 12-h hydrolysate showed the highest bitterness (7.33) and greatest fullness (8.33). These results were mainly due to the strong influence of enzymolysis time on the contents and ratio of umami amino acids and bitter amino acids in the hydrolysates. After the enzymolysis for 8 h, the proportion of umami amino acids was the highest (46.80%) whilst the proportion of bitter amino acids was the lowest (51.67%). In addition, the analysis of molecular weight distribution results revealed that the ratio of the total peptides > 5000 u (which made small contribution to taste) to the peptides < 180 u (which exhibited apparent bitter taste) in the 8-h hydrolysate was relatively low, which may be the main reason for the higher umaminess and fullness and lower bitterness of the 8-h scallop brims hydrolysate. This study provided a theoretical basis and guidance for the industrial use of scallop brim to prepare high-quality taste-active stock materials, through studying the changing trend of the taste-active components of scallop during enzymatic hydrolysis.
