Production of zebra mussel enzymatic hydrolyzate on an experimental production line
Heavy stocks of zebra mussel in the reservoirs of the Russian Federation, as well as the lack of implemented technologies, determine the relevance of complex processing of this mollusk species. Zebra mussel Dreissena polymorpha (Pallas, 1771), caught in the Veselovsky Reservoir (the Rostov Region) in January 2018, was used as the research object. Enzymatic hydrolysis was performed using enzyme neutral bacterial protease protozyme (protease B). The composition of the experimental production line for processing mussels, which was designed by Borisov L.A. and Gubanova A.G., was considered. The possibility of zebra mussel processing on the pilot line with the production of enzymatic hydrolyzate with protein content of 25.3 %, solids — 50.2, carbohydrates — 31.1, fat — 0.4, and ash 5.5 % was shown. Equipment that needs constructive changes is indicated. The obtained enzymatic hydrolyzate is thick dark brown liquid with a specific taste of zebra mussel and slight bitterness, and a smell of dried mushrooms. In the hydrolyzate with the addition of citric acid, the presence of a sour taste was detected, whereas a sour-sweet taste was characteristic for the hydrolyzate with rosehip syrup. It is noted that the sour and sour-sweet flavors, obtained by adding citric acid and rosehip syrup, were not in harmony with the natural taste of zebra mussel. The use of malt allowed for improvement of the color and taste of the hydrolyzate.
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Journal Contribution biblioteca |
| Language: | Russian |
| Published: |
2019
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| Subjects: | Dreissena polymorpha, Biotechnologies, Enzymatic hydrolysis, Protease B, Hydrolyzate, Proteins, |
| Online Access: | http://hdl.handle.net/1834/15355 |
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| Summary: | Heavy stocks of zebra mussel in the reservoirs of the Russian Federation, as well as the lack of
implemented technologies, determine the relevance of complex processing of this mollusk species. Zebra mussel Dreissena polymorpha (Pallas, 1771), caught in the Veselovsky Reservoir (the Rostov Region) in January 2018, was used as the research object. Enzymatic hydrolysis was performed using enzyme neutral bacterial protease protozyme (protease B). The composition of the experimental production line for processing mussels, which was designed by Borisov L.A. and Gubanova A.G., was considered. The possibility of zebra mussel processing on the pilot line with the production of enzymatic hydrolyzate with protein content of 25.3 %, solids — 50.2, carbohydrates — 31.1, fat — 0.4, and ash 5.5 % was shown. Equipment that needs constructive changes is indicated. The obtained enzymatic hydrolyzate is thick dark brown liquid with a specific taste of zebra mussel and slight bitterness, and a smell of dried mushrooms. In the hydrolyzate with the addition of citric acid, the presence of a sour taste was detected, whereas a sour-sweet taste was characteristic for the hydrolyzate with rosehip syrup. It is noted that the sour and sour-sweet flavors, obtained by adding citric acid and rosehip syrup, were not in harmony with the natural taste of zebra mussel. The use of malt allowed for improvement of the color and taste of the hydrolyzate. |
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