How to use enzyme preparations to enhance the flavor of enzymatic fish meal?

Fish meal is a product obtained by cooking, pressing, drying and crushing the remaining parts of fish such as cod and whole fish (including fish bones, fish offal, fish head, fish skin, fish fins, etc.) as raw materials. It is usually Used in animal feed. The content of fishmeal flavor substances obtained by traditional fishmeal processing methods is relatively small. In order to improve the feedability of animals, farmers add feed attractants to increase biological induction of animals to eat to promote growth. After years of research by industry researchers, enzymatic hydrolysis is used to increase the flavor of fish meal to improve the comprehensive utilization of fish meal, which has attracted much attention in the industry. So how to use enzyme preparations to enhance the flavor of fish meal?

After analysis, the flavor substances of the enzymatically hydrolyzed fish meal obtained by enzymatic hydrolysis are mainly flavor peptides. The liquid chromatography analysis of the fish meal with good flavor and good attractantness shows that its molecular weight is mainly concentrated in the 5000 Dalton range. At the same time, through the analysis of amino acids, it was found that the content of flavor-producing amino acids such as glycine, glutamic acid, inosinic acid, and guanylic acid in enzymatically hydrolyzed fish meal was higher than that of fish meal obtained through traditional processing. The flavor-forming peptides and flavor-forming amino acids are both derived from the enzymatic release of proteins. The role of flavor protease in decomposing proteins into flavor substances is relatively obvious, because flavor enzymes are derived from microbial fermentation and contain a variety of enzyme systems that can act on different groups in meat proteins to produce a variety of different flavor substances. , the flavor substances produced by enzymatic hydrolysis are different from the flavor substances added from external sources. They have a stronger and more mellow feel, and the smell is softer and more pleasant. Therefore, it is an ideal solution to choose flavor protease to produce enzymatic fish meal. Flavor protease has a suitable range for enzyme application conditions such as temperature, pH value, substrate concentration, and addition amount. The optimal range needs to be adjusted and determined based on production conditions.