EFFECTS OF FACTORS ON ENDOGENOUS PROTEASE ACTIVITY IN THE PRODUCTION OF SHRIMP SAUCE FROM SHRIMP BY-PRODUCT

Abstract

Shrimp by-product from shrimp processing industry was ground, mixed with salt NaCl and fermented to make shrimp sauce. Shrimp by-products were ground and mixed with salt at different concentrations (10; 15; 25%), at temperatures (30; 37; 43; 50oC) and pH (4; 5; 6) and fermented in pottery jars with lid. A salt concentration of 25% inhibited putrefying microorganisms and stabilized protease enzyme activity, maintaining it at 2.91 IU/ml after 4 days of fermentation. The increase of temperature in the above experimental choosen results in enzyme activity increasing, reaching the highest 4 IU/ml at 50oC and pH 6.0 after 48 hours of fermentation. After 2.5 months of fermentation, the amber-colored and shrimp-flavored liquid fraction had a total nitrogen content of 10.86 g/l, amino nitrogen of 7.5 g/l, NH3 of 3.25 g/l.