Enzyme-assisted peeling of cold water shrimps (Pandalus borealis)

Tem Thi Dang, Nina Gringer, Flemming Jessen, Karsten Olsen, Niels Bøknæs, Pia Louise Nielsen, Vibeke Orlien*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

An enzymatic method to facilitate the peeling of cold water shrimps (Pandalus borealis) was developed. The protease solutions were used to mature the shrimps to promote shell-loosening prior to peeling. The efficiency of peeling enzyme-treated shrimps was evaluated by a new quantitative measurement based on the tensile force, presented as a peelability profile. It was found that enzymatic maturation efficiently improved the peelability of shrimps. The factors affecting the peelability of the enzyme-matured shrimps were the type of enzyme, enzyme concentration and maturation duration, while changes in pH had no impact. Maturation of shrimps in solutions of the endoproteases Endocut-01L (180 NU/g) and Endocut-03L (60 U/g) and the exoprotease Exocut-A0 (100 U/g) resulted in better peelability compared to shrimps matured in endoprotease Tail21 (65 U/mL) and 2% NaCl. A combination of 0.25% Endocut-03L and 0.25% Exocut-A0 for 20 h resulted in the best peeling of shrimps (100% completely peeled shrimps, 3 mJ/g work and 89% meat yield). Reuse of the enzyme solution was possible due to a 95% retention rate of proteolytic activity after two 20-h cycles of maturation. The studied enzymatic maturation offered a better shrimp product with respect to texture and color in comparison with an industrial brine-matured reference, i.e., ~22% higher redness and ~31% higher hardness. Industrial relevance: Enzymatic maturation is an attempt made as a pre-treatment to facilitate the removal of the shell from meat of shrimp. This approach would benefit the shrimp processing industry by 1) enhancing peeling efficiency that includes least efforts to remove the shell, high rate of completely peeled shrimps and high meat yield; 2) shortening the duration of maturation but still sufficiently loosening the shell for machine peeling; 3) performing as a chemical-free peeling aid, which may increase the preference of consumers over chemical compounds; and 4) being environmentally friendly since disposal of enzyme waste is harmless to the environment.

Original languageEnglish
JournalInnovative Food Science and Emerging Technologies
Volume47
Pages (from-to)127-135
Number of pages9
ISSN1466-8564
DOIs
Publication statusPublished - 1 Jun 2018

Keywords

  • Enzyme-assisted peeling
  • Peelability
  • Protease
  • Shell-loosening
  • Shrimp

Cite this

Dang, Tem Thi ; Gringer, Nina ; Jessen, Flemming ; Olsen, Karsten ; Bøknæs, Niels ; Nielsen, Pia Louise ; Orlien, Vibeke. / Enzyme-assisted peeling of cold water shrimps (Pandalus borealis). In: Innovative Food Science and Emerging Technologies. 2018 ; Vol. 47. pp. 127-135.
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title = "Enzyme-assisted peeling of cold water shrimps (Pandalus borealis)",
abstract = "An enzymatic method to facilitate the peeling of cold water shrimps (Pandalus borealis) was developed. The protease solutions were used to mature the shrimps to promote shell-loosening prior to peeling. The efficiency of peeling enzyme-treated shrimps was evaluated by a new quantitative measurement based on the tensile force, presented as a peelability profile. It was found that enzymatic maturation efficiently improved the peelability of shrimps. The factors affecting the peelability of the enzyme-matured shrimps were the type of enzyme, enzyme concentration and maturation duration, while changes in pH had no impact. Maturation of shrimps in solutions of the endoproteases Endocut-01L (180 NU/g) and Endocut-03L (60 U/g) and the exoprotease Exocut-A0 (100 U/g) resulted in better peelability compared to shrimps matured in endoprotease Tail21 (65 U/mL) and 2{\%} NaCl. A combination of 0.25{\%} Endocut-03L and 0.25{\%} Exocut-A0 for 20 h resulted in the best peeling of shrimps (100{\%} completely peeled shrimps, 3 mJ/g work and 89{\%} meat yield). Reuse of the enzyme solution was possible due to a 95{\%} retention rate of proteolytic activity after two 20-h cycles of maturation. The studied enzymatic maturation offered a better shrimp product with respect to texture and color in comparison with an industrial brine-matured reference, i.e., ~22{\%} higher redness and ~31{\%} higher hardness. Industrial relevance: Enzymatic maturation is an attempt made as a pre-treatment to facilitate the removal of the shell from meat of shrimp. This approach would benefit the shrimp processing industry by 1) enhancing peeling efficiency that includes least efforts to remove the shell, high rate of completely peeled shrimps and high meat yield; 2) shortening the duration of maturation but still sufficiently loosening the shell for machine peeling; 3) performing as a chemical-free peeling aid, which may increase the preference of consumers over chemical compounds; and 4) being environmentally friendly since disposal of enzyme waste is harmless to the environment.",
keywords = "Enzyme-assisted peeling, Peelability, Protease, Shell-loosening, Shrimp",
author = "Dang, {Tem Thi} and Nina Gringer and Flemming Jessen and Karsten Olsen and Niels B{\o}kn{\ae}s and Nielsen, {Pia Louise} and Vibeke Orlien",
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Enzyme-assisted peeling of cold water shrimps (Pandalus borealis). / Dang, Tem Thi; Gringer, Nina; Jessen, Flemming; Olsen, Karsten; Bøknæs, Niels; Nielsen, Pia Louise; Orlien, Vibeke.

In: Innovative Food Science and Emerging Technologies, Vol. 47, 01.06.2018, p. 127-135.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Enzyme-assisted peeling of cold water shrimps (Pandalus borealis)

AU - Dang, Tem Thi

AU - Gringer, Nina

AU - Jessen, Flemming

AU - Olsen, Karsten

AU - Bøknæs, Niels

AU - Nielsen, Pia Louise

AU - Orlien, Vibeke

PY - 2018/6/1

Y1 - 2018/6/1

N2 - An enzymatic method to facilitate the peeling of cold water shrimps (Pandalus borealis) was developed. The protease solutions were used to mature the shrimps to promote shell-loosening prior to peeling. The efficiency of peeling enzyme-treated shrimps was evaluated by a new quantitative measurement based on the tensile force, presented as a peelability profile. It was found that enzymatic maturation efficiently improved the peelability of shrimps. The factors affecting the peelability of the enzyme-matured shrimps were the type of enzyme, enzyme concentration and maturation duration, while changes in pH had no impact. Maturation of shrimps in solutions of the endoproteases Endocut-01L (180 NU/g) and Endocut-03L (60 U/g) and the exoprotease Exocut-A0 (100 U/g) resulted in better peelability compared to shrimps matured in endoprotease Tail21 (65 U/mL) and 2% NaCl. A combination of 0.25% Endocut-03L and 0.25% Exocut-A0 for 20 h resulted in the best peeling of shrimps (100% completely peeled shrimps, 3 mJ/g work and 89% meat yield). Reuse of the enzyme solution was possible due to a 95% retention rate of proteolytic activity after two 20-h cycles of maturation. The studied enzymatic maturation offered a better shrimp product with respect to texture and color in comparison with an industrial brine-matured reference, i.e., ~22% higher redness and ~31% higher hardness. Industrial relevance: Enzymatic maturation is an attempt made as a pre-treatment to facilitate the removal of the shell from meat of shrimp. This approach would benefit the shrimp processing industry by 1) enhancing peeling efficiency that includes least efforts to remove the shell, high rate of completely peeled shrimps and high meat yield; 2) shortening the duration of maturation but still sufficiently loosening the shell for machine peeling; 3) performing as a chemical-free peeling aid, which may increase the preference of consumers over chemical compounds; and 4) being environmentally friendly since disposal of enzyme waste is harmless to the environment.

AB - An enzymatic method to facilitate the peeling of cold water shrimps (Pandalus borealis) was developed. The protease solutions were used to mature the shrimps to promote shell-loosening prior to peeling. The efficiency of peeling enzyme-treated shrimps was evaluated by a new quantitative measurement based on the tensile force, presented as a peelability profile. It was found that enzymatic maturation efficiently improved the peelability of shrimps. The factors affecting the peelability of the enzyme-matured shrimps were the type of enzyme, enzyme concentration and maturation duration, while changes in pH had no impact. Maturation of shrimps in solutions of the endoproteases Endocut-01L (180 NU/g) and Endocut-03L (60 U/g) and the exoprotease Exocut-A0 (100 U/g) resulted in better peelability compared to shrimps matured in endoprotease Tail21 (65 U/mL) and 2% NaCl. A combination of 0.25% Endocut-03L and 0.25% Exocut-A0 for 20 h resulted in the best peeling of shrimps (100% completely peeled shrimps, 3 mJ/g work and 89% meat yield). Reuse of the enzyme solution was possible due to a 95% retention rate of proteolytic activity after two 20-h cycles of maturation. The studied enzymatic maturation offered a better shrimp product with respect to texture and color in comparison with an industrial brine-matured reference, i.e., ~22% higher redness and ~31% higher hardness. Industrial relevance: Enzymatic maturation is an attempt made as a pre-treatment to facilitate the removal of the shell from meat of shrimp. This approach would benefit the shrimp processing industry by 1) enhancing peeling efficiency that includes least efforts to remove the shell, high rate of completely peeled shrimps and high meat yield; 2) shortening the duration of maturation but still sufficiently loosening the shell for machine peeling; 3) performing as a chemical-free peeling aid, which may increase the preference of consumers over chemical compounds; and 4) being environmentally friendly since disposal of enzyme waste is harmless to the environment.

KW - Enzyme-assisted peeling

KW - Peelability

KW - Protease

KW - Shell-loosening

KW - Shrimp

U2 - 10.1016/j.ifset.2018.02.006

DO - 10.1016/j.ifset.2018.02.006

M3 - Journal article

VL - 47

SP - 127

EP - 135

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

ER -