Fan Yan, Tian Lili, Xue Yong, Li Zhaojie, Hou Hu, Xue Changhu
College of Food Science and Engineering, Ocean University of China, Qingdao, PR China.
J Sci Food Agric. 2017 Aug;97(11):3546-3551. doi: 10.1002/jsfa.8209. Epub 2017 Mar 1.
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.
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 , Mg and K increased protease activity, in contrast to Zn and Cu . 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 salt led to the production of maximum amino nitrogen (0.0352 g kg ) and low histamine (≤0.0497 g kg ).
Krill paste fermented for 12 days at 35 °C with 180 g kg 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.
尽管南极磷虾数量众多，但由于其商业加工存在诸多困难，目前尚未得到充分利用。理想情况下，发酵技术可用于将其转化为一种受欢迎的调味品。除了探索蛋白酶特性外，本研究旨在评估不同温度和盐处理条件下发酵过程中的蛋白酶活性、pH值、氨基氮和组胺形成情况。
尽管南极磷虾蛋白酶的活性在40°C和pH值为7时达到最大值，但在30°C和pH值为7 - 9时较为稳定。在测试的金属离子中，Ca、Mg和K可提高蛋白酶活性，而Zn和Cu则相反。在每种处理中，发酵第12天时蛋白酶活性和氨基氮含量最高，组胺水平最低。35°C和180 g/kg盐处理导致产生最大量的氨基氮（0.0352 g/kg）和低水平的组胺（≤0.0497 g/kg）。
在35°C和180 g/kg盐条件下发酵12天的磷虾酱表现出最佳品质和特性，这为南极磷虾及其他水产资源的发酵提供了一种有效方法。© 2017化学工业协会。
