Effects of Activated Carbon Adsorption on Enzymatic Hydrolysate and its Flavor Components of Tilapia Scraps

In this experiment we studied the influence of carbon adsorption on enzymatic hydrolysate of tilapia scraps . Through uniform design experiment, the effect of activated carbon amount, temperature, time, pH on decolorization rate and protein losses of enzymatic hydrolysate were investigated. The results showed that the optimum pH, activated carbon amount, temperature and time are 6.0, 0.85%, 50℃and 55 min, respectively. Under these conditions,.The decolorization rate was 49.2%, protein loss rate was 6.6%. Enzymatic hydrolysate after absorption with light fishy smell is light yellow, clear and bright, and bitter taste is not obvious. The results of GC-MS analysis showed:The relative content of esters,ketones,acids reduced after adsorption,while the relative content of alcohols decreased,and aldehydes from 33.27%to 16.35%, alcohol from 9.51%to 6.05%, amine from 3.76%to 2.03%.