Small Metapenaeus ensis is often discarded as waste or used to feed poultry,causing environmental pollution and loss of nutritional value.In order to solve this problem,with small Metapenaeus ensis as the experimental raw material,response surface method is used to optimize the ultrasonic-assisted alkaline protease hydrolysis process,and on this basis,Metapenaeus ensis seasonings are developed.The results show that small Metapenaeus ensis is a kind of high-protein and low-fat sea shrimp and has high nutritional value.The order of the effects of ultrasound-assisted alkaline protease on the enzymatic hydrolysis effect of small Metapenaeus ensis is ultrasonic power＞ultrasonic time＞enzymatic hydrolysis time,and the optimal enzymatic hydrolysis conditions are ultrasonic power of 326 W,ultrasonic time of 38 min and enzymatic hydrolysis time of 4 h.Under such conditions,the degree of hydrolysis reaches(23.84±0.52)％,which is 9.48％higher than that without ultrasonic treatment.The drying weight loss,chloride content and total nitrogen content of the seasonings prepared on this basis are(4.12±0.29),(7.86±0.62),(3.50±0.37)g/100 g respectively,which are in line with the relevant standards for physicochemical indexes of seasonings.This study can provide theoretical references for the deep processing and comprehensive utilization of small Metapenaeus ensis and also provide theoretical references for the development of new seasoning products.
关键词
小基围虾/超声/酶/响应面/调味料
Key words
small Metapenaeus ensis/ultrasound/enzyme/response surface/seasoning
维普
万方数据