Study on the Effects of Ginger Extract on the Degree of Hydrolysis, Sensory Evaluation, Color Difference, and Volatile Flavor Components of Oyster Enzymatic Hydrolysate

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.