Biochemical changes in fermented rice-shrimp (Macrobrachium idella) mixture: Changes in protein fractions

Abstract

Rice-shrimp mixture was allowed to under go natural fermentation for 10 days at 31°C. Daily biochemical tests were carried out in fermented rice-shrimp mixture for 10 days. The protein fractions, particularly soluble-nitrogen, increased from the beginning until the end of the fermentation period. The same pattern also occurred with amino-nitrogen formation concomitant with the reduction in molecular weight of shrimp protein. Ammonia-nitrogen was produced in small amounts and reached a maximum on the seventh day. Cathepsin D activity in shrimp had an optimum pH of 3·5 and an optimum temperature of 40°C. The activity of this enzyme decreased with fermentation time. © 1983.

Source or Periodical Title

Food Chemistry

ISSN

3088146

Page

33-43

Document Type

Article

This document is currently not available here.

Share

COinS