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《Food Science》 2010-20
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Compound Flavourzyme Hyrolysis for Flavor Improvement of Goose Liver Sauce

XIE Zhang-bin1,LUO Ting1,FAN Ya-wei 1,DENG Ze-yuan1,LIU Rong1,LI Jing1,HU Jiang-ning1,DU Jin-ping2 (1. State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China ; 2. Hubei Academy of Agricultural Sciences,Wuhan 430064,China)  
A commercially available compound flavourzyme was used to hydrolyze goose liver sauce in order to improve its flavor. Four key hydrolysis parameters including initial pH,hydrolysis temperature,hydrolysis time and enzyme/substrate ratio were optimized by single-factor method and response surface methodology for achieving maximum degree of hydrolysis,and the results showed that the optimal levels of these parameters were as follows:initial pH,6.42; hydrolysis temperature,57.60 ℃,hydrolysis time,3.59 h; and enzyme/substrate ratio,3.42:100 (3-fold volume of water added to goose liver sauce). This study reveals that compound flavourzyme hydrolysis can substantially liver odor and improve the flavor of goose liver sauce.
【Fund】: 国家现代农业(水禽)产业技术体系项目(nycytx-45)
【CateGory Index】: TS264.2
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