Total peptide content and amino acid profile of fermented shrimp (Litopenaeus vannamei) sausage

Abstract

Hypertension can be prevented by bioactive containing food such as shrimp. Food value can be increased through fermentation. During the process of fermentation, microbes and enzymes will break down proteins into peptides and amino acids, making the foods easier to digest in the body. This study aimed to determine the fermentation effect on shrimp sausage's peptide and amino acid content. An experimental study with a completely randomized design, involving the treatment of 4 levels of fermentation duration as control, was carried out three times. Fermentation was conducted spontaneously with a salt concentration of 1.2%, smoking at 50oC for 3 hrs, and a fermentation temperature of 35oC. The parameters measured were peptide content and amino acid profile using the Ophtaldehyde (OPA) and HPLC methods. The peptide content data statistical analysis used the One Way ANOVA and continued with the post hoc test. Amino acid profile data are further presented descriptively. There is an influence between the fermentation duration and the peptide content in the product (p≤0.05), and 15 types of amino acids were obtained in fermented shrimp sausage. According to this study, the third day of fermentation is the most efficient time for generating peptides and amino acids in shrimp sausage, with glutamate being the highest amount of amino acid produced throughout fermentation. Fermentation process and duration had effect on shrimp sausage's peptide and amino acid content.