Production of Enzymatic Hydrolyzates from North Shrimp Wastes
| Autor: | Galina Tatarenko, O. V. Tabakaeva, Marina Kiseleva, Tatyana Kuzminichna Kalenik, Artem Kiselev |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification enzymal hydrolysis lcsh:TP368-456 Chemistry clams Economics Econometrics and Finance (miscellaneous) 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Industrial and Manufacturing Engineering Shrimp lcsh:Food processing and manufacture 0404 agricultural biotechnology Enzyme 010608 biotechnology Production (economics) sea food products pepsine Food science protein Food Science |
| Zdroj: | Техника и технология пищевых производств, Vol 49, Iss 4, Pp 635-642 (2019) |
| ISSN: | 2313-1748 2074-9414 |
| DOI: | 10.21603/2074-9414-2019-4-635-642 |
| Popis: | Introduction. Motor muscle of a shrimp takes about 37% of the total mass. Traditionally, muscle tissue has been used in the food industry. The rest of the shrimp, i.e. about 63%, is considered waste. The production wastes of the Northern shrimp (Pandalus Borealis) are used to obtain chitin, chitosan, biologically active substances, various feeds, and dyes. Our previous research revealed that about 8% of the muscle tissue is wasted, in spite of its high content of well-balanced valuable protein. The current research objective was to develop a biotechnology that would make it possible to produce hydrolyzate from the waste products of Pandalus borealis for further use in food production. Study objects and methods. The research featured muscle tissues of the northern shrimp (Pandalus Borealis). PanReac AppliChem pepsin was chosen for enzyme preparation. Results and discussion. A set of experiments made it possible to establish the following rational parameters: hydromodule – 1:2, period – 3 h, temperature – 45°C. These conditions ensured maximum protein accumulation in the hydrolyzate. After hydrolysis, dense and liquid fractions of the hydrolyzate were obtained. The liquid phase had the following characteristics: water – 90.87%, protein – 6.45%, lipids – 0.4%, carbohydrates – 0.23%, ash – 0.51%. The freeze-drying of the liquid part of the hydrolyzate resulted in flakes of dark orange color and a dense crumbly consistency with a rich shrimp smell and taste. The protein content in the hydrolyzate obtained after freeze-drying was 74.23 ± 3.71. The hydrolizate was rich in proteins and mineral insoluble substances, while carbohydrates and lipids were found in insignificant amounts. The ratio is typical of this type of raw material. In terms of safety, the hydrolyzate met the requirements specified in regulatory documentation. The main operations included grinding, enzymatic hydrolysis for 3 h at 45°C, centrifugation, enzymatic inactivation, and freeze-drying until residual water content fell below 10%. Conclusion. The hydrolyzate obtained from northern shrimp production wastes can be used in food technology for food fortification. |
| Databáze: | OpenAIRE |
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