Affiliation:
1. Shanghai Ocean University
Abstract
In order establish an efficient and environment-friendly process, crab flavoring were extracted from Chinese mitten crab(Eriocheir Sinensis)by-products using a selected enzyme formulation (including ratio of enzyme to material, pH and temperature). To the purpose, the extraction yield (Y) of amino acids was selected as the response variables. The model given through response surface methodology enables us to identify the optimum operating conditions (ratio of enzyme to material 1.7g/100g, pH 6.5 and temperature 65.3°C, respectively), under which it predicts a maximum response of extraction yield of amino acids 34.27μg/mg. Crab flavoring extraction is rich in sweet taste free amino acids by automatic amino acids analyzer. These results, suggests that the use of the flavourzyme treatment could extract crab flavorings out of crab by-products.
Publisher
Trans Tech Publications, Ltd.
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