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WU Yanyan, LI Laihao, CEN Jianwei, ZHOU Wanjun, YANG Xianqing, CHEN Shengjun, DIAO Shiqiang. Study on preparation of condiment with offal of tilapia by enzymolysis[J]. South China Fisheries Science, 2006, 2(1): 49-53.
Citation: WU Yanyan, LI Laihao, CEN Jianwei, ZHOU Wanjun, YANG Xianqing, CHEN Shengjun, DIAO Shiqiang. Study on preparation of condiment with offal of tilapia by enzymolysis[J]. South China Fisheries Science, 2006, 2(1): 49-53.
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Study on preparation of condiment with offal of tilapia by enzymolysis

  • South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

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  • Received Date: October 09, 2005
  • Revised Date: November 17, 2005
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    • Abstract

  • To find out a way to process a large number of offal of tilapia, preparation of seafood condiment with offal of tilapia by enzymolysis was studied. Through the orthogonal experiment, the optimum conditions for the hydrolysis by addition of bromelain and flavourzyme were determined to be natural pH, 50℃, the ratio of solid to liquid was 1∶ 1. Bromelain was added first with concentration 2 250 U · g-1 and duration of hydrolysis 3 h; then flavourzyme was added with concentration 750 U · g-1 and duration of hydrolysis 2 h. The degree of hydrolysis was 80%. The hydrolysate solution (30%) as main material, and starch (6.5%), xanthan gum (0.2%), sauce (8%) as supplement materials, under the scientific mix to produce nutritious and good taste condiment. The produces were qualified to the national sanitation standard.

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