OPTIMIZATIONOFENZYMATIC HYDROLYSIS PROCESS FROM SHRIMP BY-PRODUCT FOR SHRIMP SAUCE PRODUCTION

Authors

  • Do Thi Yen Hanoi University of Science and Technology
  • Nguyen Thi May

DOI:

https://doi.org/10.15625/2525-2518/57/3B/14426

Keywords:

Shrimp by-product, protein hydrolysis, degree of hydrolysis, alcalase, flavourzyme

Abstract

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).

 

Downloads

Download data is not yet available.

References

INFOFISH (1991). Shrimp Waste Utilization , INFOFISH, technical handbook series 4, kualalampur, Malayasia

Satya P. Saisithi,Traditional fermented fish: fish sauce production,Fisheries Processing, A. M. Martin (editor). Pages 111-131

Klomklao S, Benjakul S, Visessanguan W, Kishimura H, Simpson BK. Purification and characterization trypsins from the spleen of skipjack tuna (Katsuwonuspelamis). Food Chem. 2007, 100(4): 1580-1589

Udomsil N, Rodtong S, Choi YJ, Hua Y, Yongsawatdigul J. Use of Tetragenococcushalophilus as a starter culture for flavor improvement in fish sauce fermentation. J Agric Food Chem. 2011; 59(15):8401-8408

M. Mizani, M. Aminlari and M. Khodabandeh. An Effective Method for Producing a Nutritive Protein Extract Powder from Shrimp-head Waste. Food Science and Technology International. 2005; 11(1):49-54.

Gildberg A, Stenberg E. A new process for advanced utilization of shrimp waste. Process Biochem. 2001; 36:809–812.

Tran Thi Linh , Pham Thu Thuy. Research on protein hydrolysis from shrimp waste using commercial proteases. Journal of Science and Technology. 2016; 54(4A): 140-147

Adler-Nissen J. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J Agric Food Chem. 1979; 27:1256–62.

Nelson D (2005).Lehninger principles of biochemistry. Amazon, New YorkS. Dey and Krushna Chandra Dora. Optimization of the production of shrimp waste protein hydrolysate using microbial proteases adopting response surface methodology. J Food Sci Technol. 2014. 51(1): 16–24.

Downloads

Published

2019-11-12

Issue

Section

Quality Management & Food Safety 2021