Study On The Penaeus Vannamei Shrimp Head Seasoning With The Enzymolysis Method

As one of three varieties of the world’s largest breeding, the penaeus vannamei’soutput ranks first in prawns. In China, the processing capacity of the penaeus vannameiarrives at about one million tons every year, thus leading to about three hundredthousands tons shrimp head. At present, most of the shrimp head are used for feed andonly little for chitin, which greatly reduces utilization value. Meanwhile, seafoodseasoning on the market has few kinds except shrimp paste and shrimp power. Therefore,this paper puts the shrimp head as raw materials and explores the series processingconditions of shrimp head seasoning, including enzymatic process, the maillard reactionprocess, the taste matching process and product quality evaluation. It aims to develop akind of shrimp head seasoning which is full of shrimp flavor and rich nutrition, andprovide theoretical and experimental basis for enhancing the shrimp head’s utilizationlevel and achieving high value. The main contents and results are as follows:1. Study and compare the technology of enzymolysising shrimp head byendogenous enzyme and exogenous protease, and optimize the the enzymatic hydrolysisconditions. Compare the effects of endogenous enzyme, neutral protease, papain proteaseand alkaline protease by single factor experiment, which puts the degree of hydrolysis asindex, the result shows that: neutral protease> alkaline protease> papain protease>endogenous enzyme. Then do the response surface optimization experiment on theenzymatic hydrolysis of neutral protease, and achieve the optimal conditions: when theratio of material to water is1:2, hydrolysis time is four hours, hydrolysis temperature is54.21℃, pH=7.02, and enzyme dosage is2681.04u/g, then the degree of hydrolysisarrives at35.95percent.2. Study and optimize the maillard reaction technology of the shrimp headhydrolysate. Adding reducing sugar and amino acid to the hydrolysate to improve theflavor and putting the sensory score and chromaticity values as indexes, then optimizethe maillard reaction by single factor experiment and orthogonal experient, and achievethe optimal conditions: when the ratio of xylose to glucose is1:3, the ratio of arginine toglycine is1:2, reducing sugar content is3percent, amino acid content is4pertent, thereaction time is fifty minute, and pH=8, it has the highest score. 3. Optimise the recipe of the shrimp head seasoning. Putting the sensory score asindex, do the single factor experiment and orthogonal experient on shrimp headseasoning taste proportion, and achieve the optimal conditions: when the salt content is1.4percent, the monosodium glutamaate content is0.6percent, the sugar content is4.8pertent, the citric acid content is0.4percent, it has the highest score.4. Evaluate the quality of the shrimp head seasoning indexes. Sensory indexes,physical and chemical indicators, microbiological indexes and oxidation resistance arestudied on the product.