Study on the Effects of Ginger Extract on the Degree of Hydrolysis, Sensory Evaluation, Color Difference, and Volatile Flavor Components of Oyster Enzymatic Hydrolysate
Year: 2024
Type: article
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.
DOI: 10.62051/wxynsm61
Authors: Yijun Lin, Fengqiong Pan, Xueren Chen, Xueren Chen, Jiating Huang, Yuhua Lu, Zhao Yang
Institution: Guangdong Food and Drug Vocational College
Language: English
Subfield: Molecular Biology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4405388929