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Characterization of protease and effects of temperature and salinity on the biochemical changes during fermentation of Antarctic krill
Author(s) -
Fan Yan,
Tian Lili,
Xue Yong,
Li Zhaojie,
Hou Hu,
Xue Changhu
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8209
Subject(s) - protease , fermentation , antarctic krill , krill , food science , chemistry , salinity , histamine , nitrogen , biochemistry , enzyme , biology , fishery , ecology , organic chemistry , endocrinology
BACKGROUND Despite their abundance, Antarctic krill are underutilized because of numerous difficulties in their commercial processing. Ideally, fermentation technology can be applied to transform them into a popular condiment. In addition to the exploration of protease properties, the present study aimed to evaluate proteinase activity, pH , amino nitrogen, and histamine formation during fermentation at different temperatures and salt treatments. RESULTS Even though the activity of Antarctic krill protease reached a maximum at 40 °C and pH 7, it was stable at 30 °C and pH 7–9. Among the metal ions tested, Ca 2+ , Mg 2+ and K + increased protease activity, in contrast to Zn 2+ and Cu 2+ . Within each treatment, the highest protease activity and amino nitrogen content, as well as the lowest histamine level, were observed on day 12 of fermentation. Treatment at 35 °C with 180 g kg –1 salt led to the production of maximum amino nitrogen (0.0352 g kg –1 ) and low histamine (≤0.0497 g kg –1 ). CONCLUSION Krill paste fermented for 12 days at 35 °C with 180 g kg –1 salt exhibited the optimal quality and properties, suggesting an efficient method for fermentation of Antarctic krill and other aquatic resources. © 2017 Society of Chemical Industry