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Research on Preparation of Oyster’s Functional Products and Evaluation of Their Biological Activity

Author: ZhangJie
Tutor: ZengMing
School: Ocean University of China
Course: Aquatic Products Processing and Storage Engineering
Keywords: Oyster products Directed enzymatic Fishy Hangover Biological activity
CLC: TS254.1
Type: Master's thesis
Year: 2009
Downloads: 409
Quote: 4
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Abstract


This thesis, raw oysters, a systematic study of the basic nutrients of oyster, oyster directed enzyme technology, oyster enzymatic hydrolyzate of deodorization process, of oyster powder products and oyster hangover products Preparation and biological activity evaluation. The main contents of this paper include the following five parts: 1. Study oysters basic nutrients. The oyster is a low-fat high-protein foods, the fat content of only 2.71% of the wet weight, protein content accounted for 10.88% of the wet weight. In addition, the oyster is also rich in sugar (representing 4.02% of the wet weight). Oyster amino acid composition is perfect for high-quality amino acids. The oysters were rich flavor amino acid content, the oysters have a unique flavor. Oysters are rich in essential amino acids and taurine, high nutritional value. 2. Oysters directed enzyme technology. The oyster hydrolysates degree of hydrolysis between glutamate levels showed a significant positive correlation, regression equation y = 4.3220x 31.996 correlation coefficient r to 2 = 0.9926, a good linear correlation. That by measuring the glutamate levels to predict the size of the actual value of the degree of hydrolysis of Hydrolysates biosensors can be applied to the on-line control of the oyster enzymatic process. 3. Study the the oyster hydrolysates deodorization process conditions. Sensory evaluation and amino nitrogen content as an indicator, oyster enzymatic liquid Maillard reaction deodorization process, determined by single factor and orthogonal experiments and analysis of Maillard reaction products of free amino acids composition. The results show that the Maillard reaction conditions: temperature of 100 ℃, time 30min, pH7.5, oysters enzymatic hydrolyzate of lysine ratio of 1:1. Under optimum conditions of Maillard reaction products essential amino acid content and flavor are high amino acid content, accounted for 49.88% and 32.62%, respectively. Enzymatic solution after Maillard reaction reached deodorization effect. 4. Oyster powder products Preparation and biological activity evaluation. Product yield, moisture content and sensory indicators as index, the optimal process parameters of the study prepared by spray drying oyster powder products: 30% of the feed concentration, inlet air temperature of 180 ° C, the temperature of the outlet air oyster powder products obtained is 80 ℃, good color and good flavor. Oyster powder products nutritional evaluation and determination of the health indicators, the oysters powder protein content of 58.34% by dry weight, the fat content of 4.52%, total sugar content of 19.86%, the product the total number of colonies ≤ 10 000cfu / g, coliforms were not detected in other pathogens were not detected, that oysters powder products with high nutritional value, qualified health indicators. Oyster powder products of learning and memory in mice, memory acquisition and memory consolidation experiments in mice given a dose of the sample group of laboratory mice, the average number of errors to be less than the control group, while the average incubation period than blank in the control group, by statistical analysis, high, medium, low dose group and the control group showed significant differences (P <0.05), that oysters powder products a certain role in promoting the learning and memory of normal mice. 5. Oyster hangover liquid Preparation and evaluation of biological activity. Oysters and Chinese herbal medicine Pueraria raw materials, as an indicator of sensory evaluation and in vitro hangover effect, determine the the oysters enzymatic liquid and Pueraria extract the optimum ratio of oysters enzymatic solution: the Gegen extract 1:1. The total number of oyster hangover bacterial ≤ 50cfu/ml, the coliforms (MPN/100g) <30, pathogens were not detected, qualified health indicators. Oyster hangover liquid anti-drunk and sober effect, sleep latency and sleep time of each dose group compared with the blank control group, there were significant differences. The administration of each dose group and positive control group compared to both a significant difference (P <0.05). Compared to administration of each dose group and positive control group, there was no significant difference (P> 0.05). The resulting oyster hangover clear liquid, orange, sweet and sour flavors suitable good hangover effect.

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