Studies on the Effects of Proteinase on the Hydrolysis of Meretrix Meretrix L. Meat

The effects of papain,trypsin,neutral proteinase,acidic proteinase,protamex and flavourzyme on the hydrolysis of marine clam meat under respective optimum temperature and pH value were compared from the view of the degree of hydrolysis,nitrogen recovery of the hydrolysis,hydrolysis rate and sensory organ value,flavor value of the hydrolysates.According the result,neutral proteinase,trypsin and flavourzyme were selected to hydrolyze the marine clam meat.