Abstract
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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.