Optimization of Ultra High Pressure Coupled with Enzymatic Hydrolysis Technology and Its Effect on the Taste of Hydrolysate of Pollock Bone

In order to investigate the effects of ultra high pressure coupled with enzymatic hydrolysis technology on the taste of hydrolysate in pollock bone, the pollock bone was used as raw material, the optimum enzymatic hydrolysis of pollock bone was studied by ultra high pressure (UHP) treatment coupled with enzymatic hydrolysis technology in this study. The effects of UHP coupled with enzymatic hydrolysis on amino acid nitrogen, sensory evaluation, soluble peptide and free amino acids were determined by single factor and orthogonal test. The results showed that the optimum condition was pH7.5, pressure 150 MPa, enzymolysis time 60 min. Under these condition, the contents of amino acid nitrogen was (0.380±0.04) g/100 mL and increased by 1.68 times. Sensory evaluation showed that, ultra-high pressure treatment coupled with enzymatic hydrolysis reduced the fishy, bitter and astringent taste of the hydrolysate and enhanced the delicious taste of the hydrolysate, its flavor was improved. The contents of soluble peptide in the hydrolysate of ultra high pressure coupling enzymatic hydrolysis was significantly higher and 1.47 times than that of normal pressure. The total amount of free amino acids was (6240.4±8.1) mg/100 mL and was 1.13 times of the normal pressure hydrolysate. The TAV value of glutamic acid was the largest, which contributed the most to the taste of enzymatic hydrolysis. This method improved the enzymatic hydrolysis efficiency of pollock bone, and would provide the theoretical reference for comprehensive processing and utilization of aquatic by-products.