Research On Biological Products Based On Several Seafood Scraps

As a huge resource provided by the ocean,seafood plays a very important role in human life and diet.The processing of seafood has also emerged with the development of technologies such as marine fishing.However,the development of the seafood processing industry lags far behind the development rate of the marine life industry,so that we enjoy the various treasures provided by the ocean.A huge waste of resources and environmental pollution.This study uses probiotics and protease preparations to bio-convert the by-product waste produced in the processing of large-scale seafood products,optimize the bio-transformation process,and determine the nutrients contained in the preparation to prepare nutritious biological feeds,opening up new applications for seafood applications.The main findings are as follows:(1)The optimum fermentation conditions were obtained by selecting five probiotics including photosynthetic bacteria,bacillus subtilis,yeast,lactobacillus bulgaricus and streptococcus thermophilus.The optimal fermentation results were as follows: Photosynthetic bacteria fermented shrimp by-product,solid-liquid ratio 1:9;the amount of bacteria added 15%;time 2d,protein conversion rate 21.05%;Photosynthetic bacteria fermented by-products of the swimming crab,the solid-liquid ratio was 1:9;the amount of bacteria added was 20%;the time was 2d,the protein conversion rate was 23.21%.Yeast fermentation of squid by-product,solid-liquid ratio1:5,the amount of bacterial liquid added 35%,time 1d,protein conversion rate of16.03%.Photosynthetic bacteria fermented the antarctic krill by-product,the ratio of solid to liquid was 1:7;the amount of bacteria added was 20%;the time of 5d,the protein conversion rate was 5.43%.Yeast fermented tuna by-product,solid-liquid ratio1:11;40% of bacteria added;time 3d,protein conversion rate 27.39%.(2)The enzymatic hydrolysis of neutral protease and flavor protease from pancreatic protease,flavor protease,alkaline protease,papain and neutral protease showed that the enzymatic hydrolysis of neutral protease and flavor protease on seafood waste protein Better.The enzymatic hydrolysis process of by-products ofseafood was optimized,and the results were as follows: The flavor protease hydrolyzed shrimp by-product,pH6;solid-liquid ratio 1:9;enzyme addition amount7000u/g;time 3h,protein conversion rate was 30.77%.The flavor protease was used to digest the by-product of the swimming crab,pH 6.5;the solid-liquid ratio was 1:7;the enzyme addition amount was 6000 u/g;the time was 5 h,and the protein conversion rate was 55.31%.Neutral protease hydrolyzed salmon by-product,pH 6.5;solid-liquid ratio 1:9;enzyme addition amount 5000u/g;time 5h,protein conversion rate 23.99%.Neutral protease enzymatic hydrolysis of Antarctic krill powder,pH 7.5;solid-liquid ratio 1:11;enzyme addition amount 7000u/g;time 3h,protein conversion rate of 10.07%.The flavor protease hydrolyzed the by-product of tuna,pH 5.5;solid-liquid ratio 1:11;enzyme addition amount 7000u/g;time 4h,protein conversion rate 46.95%.(3)According to the result of the step before the screening,select the optimal joint,bacteria and fungi for the optimal protease enzyme co-treating seafood by-products,optimal results are obtained for lactic acid bacteria joint flavor protease,the optimal conditions were as follows: The by-product of prawn was 36 h,the temperature was 40?,the added amount of bacteria was 35%,the protein conversion rate was 30.89%;the by-product of shuttle crab was 36 h,the temperature was 35?,the added amount of bacteria was 25%,the protein conversion rate was 56.39%;the by-product of carp was Time 36 h,temperature 40 °C,bacterial addition amount 20%,protein conversion rate 25.15%;Antarctic krill powder time 60 h,temperature 40?,bacterial addition amount 20%,protein conversion rate 19.83%;tuna by-product for the time 48 h The temperature is 40?,the amount of bacteria added is 20%,and the protein conversion rate is 49.68%.(4)The seafood by-products are treated under optimal conversion conditions and the components are determined and analyzed.After biotransformation,the moisture,ash and crude fat content of seafood by-products are reduced;the total amount of amino acids except the Antarctic krill The external increase was significantly increased,the maximum increase of tuna was 18.01%;the content of DHA+EPA increased except for tuna,the maximum increase of squid was 16.25%;the content ofhistamine was reduced by more than 30%;the content of volatile base nitrogen was reduced by more than 50%;And after the transformation,the conversion liquid has a certain antibacterial effect.