Food and Fermentation Industries >

2024 , Vol. 50 >Issue 15: 196 - 204

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036696

Research on process of ultrasound-assisted autolysis of shrimp head to prepare active products with thermal hysteresis activity

  • HAN Mei ,
  • OUYANG Jijin ,
  • CHEN Xiujuan ,
  • JULIETH Majura ,
  • CHEN Zhongqin ,
  • GAO Jialong ,
  • ZHENG Huina ,
  • LIN Haisheng ,
  • CAO Wenhong
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  • 1(College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2023-07-07

  Revised date: 2023-08-01

  Online published: 2024-08-21

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Abstract

Using the degree of hydrolysis as an index, the Plackett-Burman design was adopted to explore the factors affecting the preparation of thermal hysteresis activity (THA) products by ultrasonic-assisted autolysis of shrimp heads.Ultrasonic time, ultrasonic power, autolysis pH, autolysis temperature, and autolysis time were selected from 7 factors.Single factor test and orthogonal design were carried out to optimize the process of ultrasonic-assisted autolysis of shrimp head, and the relationship between product composition and thermal hysteresis activity at different times was explored.Results showed that the autolysis effect was the best when the ultrasonic power was 300 W, the ultrasonic power was 15 min, the pH was 8.0, the temperature was 50 ℃, the autolysis time was 3 h, and the hydrolysis degree was 35.24 %.The autolysis curve experiment was carried out under the optimal process, and it was found that the product of autolysis for 2 h had the highest activity.Correlation analysis showed that THA was strongly correlated with hydrolysis degree and amino acid composition.When the THA at autolysis for 2 h was as high as 1.4 ℃, the degree of hydrolysis was 27.18 %, and the sum of the characteristic anti-freezing amino acid content in the peptides was 58.05 %.Ultrasound-assisted autolysis of shrimp head can promote its autolysis and potentially develop new, safe, and efficient thermal hysteresis active products.

Key words： ultrasound; autolysis; thermal hysteresis activity; amino acid composition

Cite this article

HAN Mei , OUYANG Jijin , CHEN Xiujuan , JULIETH Majura , CHEN Zhongqin , GAO Jialong , ZHENG Huina , LIN Haisheng , CAO Wenhong . Research on process of ultrasound-assisted autolysis of shrimp head to prepare active products with thermal hysteresis activity[J]. Food and Fermentation Industries, 2024 , 50(15) : 196 -204 . DOI: 10.13995/j.cnki.11-1802/ts.036696

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