Optimization of enzyme-assisted squid flavor production using an orthogonal array method
Date of Original Version
Squid flavor from denatured or undenatured squid processing by-products was produced by enzymatic hydrolysis using Flavourzyme 1000 MG and Protamex (Novo Nordisk BioChem). In process optimization, an orthogonal array method L4(23) was used to determine the effect of processing variables on total volatile base N, total free amino N, squid flavor, and bitterness. The critical variables in the influential order were denaturation treatment, hydrolysis time, and maturation for flavor development. Enzymatic hydrolysis of undenatured squid by-products increased 24.8% taste-active free amino acids from 8.2% for the control. The most favorable flavor profile was obtained from raw squid by-products after 6 hr hydrolysis at 50°C, followed by 2 hr maturation at 90°C.
Publication Title, e.g., Journal
Journal of Aquatic Food Product Technology
Lian, Peizhi, Chong M. Lee, and Eugene Park. "Optimization of enzyme-assisted squid flavor production using an orthogonal array method." Journal of Aquatic Food Product Technology 10, 1 (2001). doi: 10.1300/J030v10n01_03.