Study on the preparation of meat flavor precursors using enzymatic hydrolysis of mechanically sliced Tilapia residue protein

The mechanically sliced tilapia residue (MSTR) was hydrolyzed by two proteases using single protease-flavourzyme pattern.Degree of hydrolysis (DH) , contents of free amino acids (FAA) and peptide molecular weight distribution were index of hydrolysis.The results showed that hydrolysis treated by papain and flavourzyme had the highest ratio of the FAA content, therein delicious amino acids and sulfur-containing amino acids were both more than the other enzymolysis patterns.Molecular weight distribution of different enzymolysis patterns had no obvious difference.Peptide molecular weight of MSTR hydrolysis was lower than that of livestock and poultry meat hydrolysis and plant protein hydrolysis.The peptides (Mw<1000u) accounted for more than 97% of MSTR hydrolysis.The proportion of small peptides was far more than those of livestock and poultry meat hydrolysis.