Fermentation Process for Odor Removal of Oyster (Crassostrea gigas) Hydrolysate and Its Properties

이취 제거를 위한 굴 가수분해물의 발효공정과 제품의 특성

  • Lee, Su-Seon (Sunmarine Biotech. Co., Ltd.) ;
  • Park, Si-Hyang (Sunmarine Biotech. Co., Ltd.) ;
  • Kim, Hyeun-A (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Choi, Yeung-Joon (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
  • 이수선 ((주)선마린바이오테크) ;
  • 박시향 ((주)선마린바이오테크) ;
  • 김현아 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 최영준 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2015.10.13
  • Accepted : 2016.03.11
  • Published : 2016.04.30


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, $50^{\circ}C$ 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 $24^{\circ}C$ 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 $200{\mu}g/mL$. 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.


Supported by : 해양수산부


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