OPTIMIZATIONOFENZYMATIC HYDROLYSIS PROCESS FROM SHRIMP BY-PRODUCT FOR SHRIMP SAUCE PRODUCTION
Keywords:Shrimp by-product, protein hydrolysis, degree of hydrolysis, alcalase, flavourzyme
Shrimp by-product from shrimp processing industry adapted to food safety was hydrolyzed by alcalase and flavourzyme and optimized by response surface methodology. Shrimp by- product was grounded and treated with fixed alcalase 0.2% (4.8AU/kg protein) andflavourzyme loadings (0.1-0.4%), pH (6.0-9.0), temperature (45-650C) and hydrolysis time (5-13h) in order to improve hydrolysis process in shrimp sauce production. At optimal conditions of pH of 7.5, temperature of 590C,flavourzymeloadings of 0.4% (100LAPU/g protein), alcalaseof 0.2%, and hydrolysis time of 8.2h, hydrolysis degree was 36.76% compared to control sample (hydrolysis by HCl 6N at 1000C for 24h). Shrimp hydrolysis solution was mixed with 25% of NaCl before fermentation. After 10 days of fermentation, shrimp sauce had total nitrogen of 13.2g/l, amino nitrogen of 9.625 g/l, NH3 of 2.13g/l. These properties and sensory quality were equivalent to control sample(2.5 months of fermentation by traditional process).
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