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Fermentation Process for Odor Removal of Oyster (Crassostrea gigas) Hydrolysate and Its Properties
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 Title & Authors
Fermentation Process for Odor Removal of Oyster (Crassostrea gigas) Hydrolysate and Its Properties
Lee, Su-Seon; Park, Si-Hyang; Kim, Hyeun-A; Choi, Yeung-Joon;
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This study was carried out to investigate the optimal processing conditions for odor removal and maximal antioxidant effects of oyster (Crassostrea gigas) hydrolysate. The optimal hydrolysis conditions were 3.3% neutrase as the protease, as the hydrolysis temperature, and 8.3 h as the hydrolysis time. Fish odor of enzymatic oyster hydrolysate was greatly reduced during Saccharomyces cerevisiae fermentation at with 0.5% glucose. The protein content of the fermentation product from oyster hydrolysate powder was 25.7%, which contained the major amino acids Glu, Asp, Lys, Arg, Gly, and Ala, whereas Leu, Ala, Phe, Val, and Tau were abundant free amino acids. The important minor minerals were Zn and Fe. Toxicity against Chang cells was not observed in the fermentation product from the oyster hydrolysate up to . The results suggest that fermentation with S. cerevisiae could reduce the fish odor of enzymatic oyster hydrolysate. The hydrolysate has potential application as a food ingredients and nutraceutical.
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