Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate

LWT

Volumn 42, Issue 1, 2009, Pages 244-249

  Cao, Wenhong ^a   Zhang, Chaohua ^a   Hong, Pengzhi ^a   Ji, Hongwu ^a   Hao, Jiming ^a   Zhang, Jing ^a  

^a GUANGDONG OCEAN UNIVERSITY   (China)

Author keywords

Autolysis; Endogenous enzymes; Essential amino acid score; Gradual temperature; Shrimp head

Indexed keywords

PROTEINS; RECOVERY; SHELLFISH; SIZE EXCLUSION CHROMATOGRAPHY;

AMINO-ACIDS; AUTOLYSIS; DEGREE OF HYDROLYSIS; ENDOGENOUS ENZYME; ESSENTIAL AMINO ACID SCORE; ESSENTIAL AMINO ACIDS; GRADUAL TEMPERATURE; NUTRITIONAL QUALITIES; PROTEIN RECOVERY; SHRIMP HEADS;

AMINO ACIDS;

DECAPODA (CRUSTACEA); LITOPENAEUS VANNAMEI;

EID: 53149131675     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.05.026     Document Type: Article

References (47)

1. Ahmed J., and Mahendrakar N.S. Autolysis and rancidity development in tropical freshwater fish viscera during fermentation. Bioresource Technology 58 (1996) 247-251
2. AOAC. Official methods of analysis. 16th ed. (1990), Association of Official Analytical Chemists, Washington, DC
3. AOAC. Official methods of analysis. 16th ed. (1998), Association of Official Analytical Chemists, Washington, DC
4. Bhaskar N., Benila T., Radha C., and Lalitha R.G. Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease. Bioresource Technology 99 2 (2008) 335-343
5. Cancre I., Ravallec R., Wourmhoudt A.V., Stenberg E., Gildberg A., and Gal Y.L. Secretagogues and growth factors in fish and crustacean protein hydrolysates. Marine Biotechnology 1 (1999) 489-494
6. Cano-Lopez A., Simpson B.K., and Haard N.F. Extraction of carotenoprotein from shrimp process wastes with the aid of trypsin from Atlantic cod. Journal of Food Science 52 (1987) 503-504
7. Cao W.H., Zhang C.H., Chen S.H., and Hong P.Z. Analysis and nutritive evaluation of Acetes chinensis. Journal of Fujian Fisheries 13 1 (2001) 8-15
8. Cavalheiro J.M.O., Souza S.O., and Bora P.S. Utilization of shrimp industry waste in the formulation of tilapia (Oreochromis niloticus Linnaeus) feed. Bioresource Technology 98 (2007) 602-606
9. Chen J.H., Tao L., and Li J. The formol titration method. Experiments of biochemistry (2003), Science Press, Beijing pp. 57-58
10. Cui H. Current situation and development trends of global and China shrimp industry. China Fisheries 34 4 (2006) 14-17
11. Deng S.G., Peng Z.Y., Yang P., and Xia X.Z. Application of multienzymatic method in fermented fish sauce production from Harengula zunasi's offal. Food and Fermentation Industries 28 (2002) 32-36
12. Deng S.G., Yang P., Pang Y.S., Shi J.F., and Li Y.C. Development of shrimp head sauce. Food and Fermentation Industries 28 10 (2002) 80-83
13. Dillon J.C. Methods for estimating nutritive value of protein for human consumption: a new method recently recommended by FAO/WHO. Cahiers de Nutrition et de Diletletique France 27 (1992) 7132-7136
14. Duarte J., Vinderola G., Ritz B., Perdigón G., and Matar C. Immunomodulating capacity of commercial fish protein hydrolysate for diet supplementation. Immunobiology 211 (2006) 341-350
15. Eakpetch P., Benjakul S., Visessanguan W., and Kijroongrojana K. Autolysis of Pacific white shrimp (Litopenaeus vannamei) meat: characterization and the effects of protein additives. Journal of Food Science 73 2 (2008) 95-103
16. Fanimo A.O., Oduguwa O.O., Onifade A.O., and Olutunde T.O. Protein quality of shrimp-waste meal. Bioresource Technology 72 (2000) 185-188
17. FAO/WHO. Energy and protein requirements Vol. 52 (1973), WHO, Geneva, Switzerland Technical Report Series, pp. 1-118
18. Fuke S. Taste active components of seafood with special reference to umami substances. In: Shahidi F., and Botta J.R. (Eds). Seafoods: Chemistry, processing technology and quality (1994), Blackie Academic and Professional, London p125-p128
19. Gagńe N., and Simpson B.K. Use of proteolytic enzymes to facilitate the recovery of chitin from shrimp waste. Food Biotechnology 7 (1993) 253-263
20. Gildberg A., and Stenberg E. A new process for advanced utilization of shrimp waste. Process Biochemistry 36 (2001) 809-812
21. Guerard F., Guimas L., and Binet A. Production of tuna waste hydrolysates by a commercial neutral protease preparation. Journal of Molecular Catalysis B: Enzymatic 19-20 (2002) 489-498
22. Guerard F., Sumaya-Martinez M.T., Laroque D., Chabeaud A., and Dufossé L. Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards. Process Biochemistry 42 (2007) 1486-1491
23. Heu M.S., Kim J.S., Shahidi F., Jeong Y.H., and Jeon Y.J. Characteristics of protease from shrimp processing discards. Journal of Food Biochemistry 27 (2003) 221-236
24. Iwasaki M., and Harada R. Proximate and amino acid composition of the roe and muscle of selected marine species. Journal of Food Science 50 (1985) 1585-1587
25. Je J.Y., Qian Z.J., Byun H.G., and Kim S.K. Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Process Biochemistry 42 (2007) 840-846
26. Lin H., and Jiang J. Protein of seafood. Nutrition and safety of seafood. 1st ed. (2007), Chemical Engineering Press, Beijing p. 28
27. Liu C., Morioka K., Itoh Y., and Obatake A. Separation of bitter fraction from the autolytic extract of the wastes from frigate mackerel. Fisheries Science 68 (2002) 709-711
28. Liu F., and Ye K.N. Comprehensive utilization of shrimp waste. Journal of Aquaculture 28 5 (2007) 30-33
29. Lovell R.T. Nutrition and feeding of fish (1989), Van Nostrand Reinhold, New York p. 260
30. Meyers S.P. Utilization of shrimp waste. Infofish Marketing Digest (1986) p18-p19
31. Mizani M., Aminlari M., and Khodabandeh M. An effective method for producing a nutritive protein extract powder from shrimp-head waste. Food Science and Technology International 11 (2005) 49-54
32. Morris S., Van A.W.J., and Ahern M.D. The effect of lead on the metabolic and energetic status of the Yabby, Cherax destructor, during environmental hypoxia. Aquatic Toxicology 75 (2005) 16-31
33. Mukundan M.K., Antony P.D., and Nair M.R. A review on autolysis in fish. Fisheries Research 4 (1986) 259-269
34. Onwuliri V.A., and Anekwe G.E. Proximate and elemental composition of Bryophyllum pinnatum (Lim). Medical Science Research 20 (1992) 103-104
35. Qian Z.J., Jung W.K., Lee S.H., Byun H.G., and Kim S.K. Antihypertensive effect of an angiotensin I-converting enzyme inhibitory peptide from bullfrog (Rana catesbeiana Shaw) muscle protein in spontaneously hypertensive rats. Process Biochemistry 42 (2007) 1443-1448
36. Ren Y.Y., and Zhang S.H. Study on shrimp head's enzymolysis and shrimp flavor essence synthesized by reaction. China Food Additives 12 6 (2005) 38-45
37. Rubin M., Schoonouer D.R., and Bossard E.H. Amino acid profiles of corn and soybean meal by a modified analysis technique. Poultry Science Journal 54 (1975) 1811-1817
38. Samaranayaka A.G.P., and Li-Chan E.C.Y. Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus). Food Chemistry 107 (2008) 768-776
39. Siddhuraju P., Becker K., and Makkar H.P.S. Studies on the nutritional composition and nutritional factors in three different germplasm seed materials of an under-utilized tropical legume, Mucuna pruriens var. utilis. Journal of Agricultural and Food Chemistry 48 (2000) 6048-6060
40. Sikorski Z.E., Kolakowska A., and Pan B.S. The nutritive composition of the major groups of marine food organisms. In: Sikorski Z.E. (Ed). Seafood: Resources, nutritional composition and preservation (1990), CRC Press, FL p29-p54
41. Simpson B.K., and Haard N.F. The use of proteolytic enzymes to extract carotene-proteins from shrimp wastes. Journal of Applied Biochemistry 7 (1985) 212-222
42. Sriket P., Benjakul S., Visessanguan W., and Kijroongrojana K. Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food Chemistry 103 (2007) 1199-1207
43. Subasinghe S. Chitin from shellfish waste - health benefits over-shadowing industrial uses. Infofish International 3 (1999) 58-65
44. Synowiecki J., and Al-Khateeb N.A.A.Q. The recovery of protein hydrolysates during enzymatic isolation of chitin from shrimp Crangon crangon processing discards. Food Chemistry 68 (2000) 147-152
45. Yoshioka T., Kinoshita Y., Kato S., Cho Y.J., and Konno K. Preparation of heavy meromyosin from the autolyzed squid mantle muscle homogenate. Fisheries Science 71 (2005) 213-219
46. Zhang C.H., Deng S.G., and Hong P.Z. Fast autolysis technique of Metapenacus enisi tissues. Journal of Fisheries of China 23 (1999) 387-391
47. Zhu Z.W., Zeng Q.X., and Lin Y.F. Study on hydrolysis of prawn head by endogenous protease. Food Science Journal of China 24 10 (2003) 29-32