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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 0.2 % (4.8A U/kg protein) and flavourzyme of different loadings (0.1 - 0.4 %), pH (6.0 - 9.0), temperature (45 - 65 oC) and hydrolysis time (5 - 1 3 h). At optimal conditions of pH of 7.5, temperature of 59 oC, flavourzyme loadings of 0.4 % (100 LAPU/g protein), alcalase of 0.2 %, and hydrolysis time of 8.2 h, hydrolysis degree was 36.76 % 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 13.2 g/l, amino nitrogen of 9.625 g/l, NH3 of 2.13 g/l. These properties and sensory quality were equivalent to control sample (2.5 months of fermentation by traditional process). | Optimization of enzymatic hydrolysis process from shrimp by-product for shrimp sauce production
