Characterization of liquid protein hydrolysates shrimp industry waste: analysis of antioxidant and microbiological activity, and shelf life of final product

PEREIRA, NAIR DE LOS ANGELES; FANGIO, MARÍA FLORENCIA; RODRIGUEZ, YAMILA ELIANA; BONADERO, MARIA CECILIA; HARÁN, NORA SELMA; FERNÁNDEZ-GIMENEZ, ANALÍA VERÓNICA

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Año: 2021

0145-8892

Proteases from shrimp wastes were characterized and protein hydrolysates were obtained. Shrimp Protein Hydrolysates (SPH) were produced by autolysis (H0) and added 1% (H1) and 2% v/v (H2) enzyme extract of shrimp. The hydrolysis degree was determined using a colorimetric method, the capability of hydrolysates to scavenge free radicals was measured with DPPH and the antimicrobial activity of the SPH was evaluated by the microdilution test. The degree of protein hydrolysis ranged between 43% (H0) and 71.5% (H2) after 90 min, and it functioned as a source of Lysine, Leucine, Aspartic acid, Glutamic acid, and Glycine. After 10 min of reaction all hydrolysates reached 50% of scavenging effect. In addition, the SPH prepared with food additives showed acceptable microbiological quality and pH during 40 days at room temperature. This study aims at introducing a low cost process which produces SPH with commercial applications in the food industry.