Total peptide content and amino acid profile of fermented shrimp (Litopenaeus vannamei) sausage
Hypertension can be prevented by bioactive containing food such as shrimp. Food value can be increased through fermentation. During the process of fermentation, microbes and enzymes will break down proteins into peptides and amino acids, making the foods easier to digest in the body. This study aime...
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| Published in: | Food Research (Online) Vol. 7; no. Supplementary 3; pp. 118 - 123 |
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| Main Authors: | , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
31-10-2023
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| Online Access: | Get full text |
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| Summary: | Hypertension can be prevented by bioactive containing food such as shrimp. Food value
can be increased through fermentation. During the process of fermentation, microbes and
enzymes will break down proteins into peptides and amino acids, making the foods easier
to digest in the body. This study aimed to determine the fermentation effect on shrimp
sausage's peptide and amino acid content. An experimental study with a completely
randomized design, involving the treatment of 4 levels of fermentation duration as control,
was carried out three times. Fermentation was conducted spontaneously with a salt
concentration of 1.2%, smoking at 50oC for 3 hrs, and a fermentation temperature of 35oC.
The parameters measured were peptide content and amino acid profile using the Ophtaldehyde (OPA) and HPLC methods. The peptide content data statistical analysis used
the One Way ANOVA and continued with the post hoc test. Amino acid profile data are
further presented descriptively. There is an influence between the fermentation duration
and the peptide content in the product (p≤0.05), and 15 types of amino acids were
obtained in fermented shrimp sausage. According to this study, the third day of
fermentation is the most efficient time for generating peptides and amino acids in shrimp
sausage, with glutamate being the highest amount of amino acid produced throughout
fermentation. Fermentation process and duration had effect on shrimp sausage's peptide
and amino acid content. |
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| ISSN: | 2550-2166 2550-2166 |
| DOI: | 10.26656/fr.2017.7(S3).15 |