Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (Penaens vannamei) Head during Autolysis
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Chemicals
2.2. Determination of Pb, Cd, Hg, As, and Proximate Composition
2.3. Autolysis of SH
2.4. Determination of TVB-N
2.5. Determination of AAs
2.6. Determination of Nucleotide-Related Compounds
2.7. Sensory Evaluation
2.8. E-tongue Analysis
2.9. E-nose analysis
2.10. Determination of pH Value
2.11. Determination of Endogenous Enzyme Activity
2.12. Separation of Enzyme
2.13. SDS–PAGE
2.14. Statistical Analysis
3. Results
3.1. Food Safety and Proximate Composition of SH
3.2. Change Regularity of Taste in SH during Autolysis
3.3. E-Tongue and E-Nose Response Signal of SH during Autolysis
3.4. Change Regularity of pH and Enzymatic Activity in SH during Autolysis
3.5. Characteristics of Endogenous Protease of SH
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Toxic Elements | Limit of ECR | Concentrations in SH |
---|---|---|
Pb | ≤0.5 | 0.03 |
As | Not established | Not detected |
Cd | ≤0.5 | 0.26 |
Hg | ≤0.5 | 0.01 |
Moisture Content | Crude Ash | Protein |
---|---|---|
77.47 ± 0.05 | 4.47 ± 0.01 | 10.32 ± 0.09 |
Amino Acid | Content |
---|---|
Glycine | 7.62 ± 0.08 |
Alanine | 5.86 ± 0.02 |
Histidine | 2.32 ± 0.19 |
Tyrosine | 4.68 ± 0.55 |
Serine | 3.95 ± 0.05 |
Cysteine | 0.40 ± 0.05 |
Aspartic acid | 8.23 ± 0.08 |
Glutamic acid | 15.46 ± 0.17 |
Arginine | 8.98 ± 0.11 |
Proline | 6.75 ± 0.05 |
Leucine | 6.98 ± 0.08 |
Isoleucine | 3.77 ± 0.03 |
Valine | 4.35 ± 0.04 |
Threonine | 3.77 ± 0.04 |
Methionine | 5.18 ± 0. 34 |
Phenylalanine | 5.28 ± 0.51 |
Lysine | 7.20 ± 0.26 |
Total amino acids (TAAs) | 100.83 ± 1.68 |
Essential amino acids (EAAs) | 36.55 ± 0.54 |
Nonessential amino acids (NEAAs) | 64.27 ± 1.15 |
Sweet and umami amino acids (SUAAs) | 56.84 ± 0.43 |
SUAAs/TAAs | 57% |
EAAs/TAAs | 37% |
EAAs: NEAAs | 0.57 |
Autolysis Time (h) | 0 | 2 | 4 | 6 | 8 | 10 |
---|---|---|---|---|---|---|
Sum of ranks | 39 c | 40 c | 36 b,c | 15 a | 15 a | 23 a,b |
Purification | Enzymatic Ratio Activity (U/mg Protein) | Recovery of Enzymatic Activity (%) | Purification Fold |
---|---|---|---|
Crude extract | 2.93 | 100 | 1 |
Crude endogenous protease | 4.16 | 89.13 | 1.42 |
I | 3.22 | 15.12 | 1.10 |
II | 6.54 | 60.88 | 2.23 |
III | Not detected | - | - |
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Wu, S.; Zhao, M.; Gao, S.; Xu, Y.; Zhao, X.; Liu, M.; Liu, X. Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (Penaens vannamei) Head during Autolysis. Foods 2021, 10, 1020. https://doi.org/10.3390/foods10051020
Wu S, Zhao M, Gao S, Xu Y, Zhao X, Liu M, Liu X. Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (Penaens vannamei) Head during Autolysis. Foods. 2021; 10(5):1020. https://doi.org/10.3390/foods10051020
Chicago/Turabian StyleWu, Shujian, Mouming Zhao, Shijue Gao, Yue Xu, Xiaoying Zhao, Mingyuan Liu, and Xiaoling Liu. 2021. "Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (Penaens vannamei) Head during Autolysis" Foods 10, no. 5: 1020. https://doi.org/10.3390/foods10051020