Shrimp by-product from shrimp processing industry was hydrolyzed by alcalase and flavourzyme and the process was optimized by response surface methodology. Shrimp byproduct was ground and treated with fixed alcalase % ( U/kg protein) and flavourzyme of different loadings ( - %), pH ( - ), temperature (45 - 65 oC) and hydrolysis time (5 - 1 3 h). At optimal conditions of pH of , temperature of 59 oC, flavourzyme loadings of % (100 LAPU/g protein), alcalase of %, and hydrolysis time of h, hydrolysis degree was % when compared to control sample (hydrolysis by HCl 6N at 100 oC for 24 h). Shrimp hydrolysis solution was mixed with 25 % of NaCl before fermentation. After 10 days of fermentation, shrimp sauce had total nitrogen of g/l, amino nitrogen of g/l, NH3 of g/l. These properties and sensory quality were equivalent to control sample ( months of fermentation by traditional process). | Optimization of enzymatic hydrolysis process from shrimp by-product for shrimp sauce production
