Decrease of Lipid Oxidation for Dried Shrimp (Acetes chinensis) Preservation Using Alkaline Lipase Hydrolysis Technology

Abstract

In this study, the degreasing technology using alkaline lipase hydrolysis for Chinese dried shrimp (Acetes chinensis) was investigated, with the purpose of decreasing lipid oxidation during dried shrimp preservation. The salt, moisture, and lipid content of the shrimp were 6.01%, 32.51%, and 2.95%, respectively. The optimum enzymatic hydrolysis condition for effective decrease of shrimp lipid was obtained: lipase concentration 40 U/mL, pH 10, soaking time 60 min, soaking temperature 30 °C, and shrimp/liquid ratio 1:20 (w:v). Under this optimum condition, the residual lipid of the shrimp was reduced to 2.28%, and the degreasing rate reached 49%. During 30-day Downloaded by [The Aga Khan University] at 00:14 01 December 2014 A c c e p t e d M a n u s c r i p t 2 preservation, the thiobarbituric acid-reactive substances (TBARS) value (0.185 mg/kg of dried shrimp and 0.131 mg/kg of degreased dried shrimp at day 30) of degreased shrimp was lower than the shrimp without degreasing, indicating alkaline lipase hydrolysis could effectively prevent lipid oxidation and inhibit oxidative rancidity during dried shrimp preservation.

Variations of nutritional and putrescent compositions during enzymolysis of Acetes chinensis

“…Wang et al (2008Wang et al ( , 2018 have fermented Acetes chinensis to prepare hydrolytic products that inhibit the activity of angiotensin I-converting enzyme. J. H. Liu et al (2016) have degraded Acetes chinensis using alkaline lipase to decrease the lipid oxidation during preservation. These reports have mainly focused on the enzymolysis techniques of Acetes chinensis, while only few studies have investigated the changes in physicochemical components in the enzymatic hydrolysis process.…”