Production of Shrimp Pork Powder for Children

Abstract

This research was to study the production of pork powder through hydrolysis by Protamex enzyme with adding naturally sweet flavor from shrimp. Through the research content, factors affect the hydrolysis of protein, including the ratio of enzyme/pork meat (E/S),hydrolysis temperature, hydrolysis time were investigated. The time and temperature factors of the concentration and drying process affect product quality. The Results showed that the properly hydrolysis condition as followed: 2/100 of enzyme/pork meat (E/S) at 55oC. Thetime of hydrolysis protein was the best quality product about 4 h. At time, the ratio of shrimp to pork meat is (25:75); the parameters of drying process were as follow: 80oC, 30 minutes. The shrimp pork powder was finally found at 18.8 g/ 100 g total protein content, 1889.2 µg/lsoluble protein concentration with highly preferred levels of panellist. How to cite this article: Duyen NTT, Phuong NTL, Loan HTT et al. Production of Shrimp Pork Powder for Children. J Adv Res Food Sci Nutr 2020; 3(1): 50-55. DOI: https://doi.org/10.24321/2582.3892.202007