Effect of the extraction conditions on the quality improvement of mussel extracts

摘要

Several extraction conditions of mussel were investigated for preparation of the extract as a natural shellfish seasoning. The conditions studied were extraction temperature and time, addition of sodium phosphates and citrate and hydrolysis with commercial proteolytic enzymes. The extracts were prepared by shelling, grinding and aqueous extraction followed by centrifugation and filtration. Extraction at 90 deg C for 40 min showed the highest solids yield with less fishy and high umami taste. Among the several phosphates and citrate added, Na_3PO_4 and Na_4P_2O_7 at 1% level were most effective in terms of the yield and umami taste. The pH effects showed that pH 10 resulted the highest solids yield of 28% with less fishy taste. Even though the effect of enzymatic hydrolysis was not greatly different among the commercial enzymes tested, Protamex and Protease II were somewhat better than other enzymes in taste. When the mussel were extracted by the combined conditions, hydrolysis with Protamex followed by extraction at 90 deg C for 40rain with addition of Na_3PO_4 at pH 10, the solid yields increased up to 30% which was about 58% improvement and high intensity of umami taste and less fishy flavor.