Study on the Effects of Ginger Extract on the Degree of Hydrolysis, Sensory Evaluation, Color Difference, and Volatile Flavor Components of Oyster Enzymatic Hydrolysate

Yijun Lin; Fengqiong Pan; Xueren Chen; Xueren Chen; Jiating Huang; Yuhua Lu; Zhao Yang

doi:10.62051/wxynsm61

Authors

Yijun Lin
Fengqiong Pan
Xueren Chen
Xueren Chen
Jiating Huang
Yuhua Lu
Zhao Yang

DOI:

https://doi.org/10.62051/wxynsm61

Keywords:

Oyster; ginger juice; enzymatic hydrolysate; volatile flavor components.

Abstract

To investigate the impact of ginger extract on the quality of oyster enzymatic hydrolysate (OEH), the effects of adding 4% and 8% ginger juice on hydrolysis degree, sensory evaluation, color difference, and volatile flavor components were analyzed. The results indicated that the highest hydrolysis degree of OEH, achieved by adding 8% ginger juice, was 25.27%, and the highest sensory score reached 85.6. Furthermore, 24 and 36 compounds were identified in OEH with 4% and 8% ginger juice added, respectively.

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