Enzymolysis pretreatment followed by fermentation is a novel method to prepare shrimp sauce with high quality from by-products in crayfish (Procambarus clarkii)
A rapid fermentation process after enzymolysis pretreatment was applied to prepare shrimp sauce using crayfish heads. The optimal fermentation process through orthogonal experiments was obtained: 35 °C, 25 % koji addition, and 5 % salt addition. During fermentation, the content of amino acid nitroge...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003074 |
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| Summary: | A rapid fermentation process after enzymolysis pretreatment was applied to prepare shrimp sauce using crayfish heads. The optimal fermentation process through orthogonal experiments was obtained: 35 °C, 25 % koji addition, and 5 % salt addition. During fermentation, the content of amino acid nitrogen reached its maximum value of 7.00 mg/mL at 20 days. The content of volatile base nitrogen was increased to 281.64 mg/100 mL at 30 days. A total of 32 fatty acids were detected in the shrimp sauce, and the oleic acid and pentadecanoic acid existed during 0–9 days of fermentation. A total of 16 free amino acids were detected in shrimp sauce, mainly glutamic acid, leucine, aspartic acid, lysine, and alanine. Flavor and essential amino acids accounted for 51.09 % and 42.79 % at 30 days, respectively. Enzymolysis pretreatment followed by fermentation is a feasible method to prepare high-quality shrimp sauce rich in amino acids and fatty acids from crayfish heads. |
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| ISSN: | 2590-1575 |