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.

中文翻译：

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酶促去皮冷虾（Pandalus borealis）

酶促方法以促进冷水虾的剥离（北极甜虾） 发展了。蛋白酶溶液用于使虾成熟，以在剥皮前促进脱壳。通过基于张力的新的定量测量，对酶处理过的虾的去皮效率进行了评估，以可剥离性曲线表示。发现酶促成熟有效地改善了虾的可剥离性。影响酶成熟虾的可剥性的因素是酶的类型，酶的浓度和成熟时间，而pH值的变化没有影响。与内切蛋白酶Tail21中成熟的虾相比，内切蛋白酶Endocut-01L（180 NU / g）和Endocut-03L（60 U / g）和外切酶Exocut-A0（100 U / g）溶液中虾的成熟导致了更好的可剥性。 （65 U / mL）和2％NaCl。0.25％Endocut-03L和0的组合。25％Exocut-A0在20小时内可实现虾的最佳去皮效果（100％完全去皮的虾，3 mJ / g工作量和89％的肉产量）。由于在两个20小时的成熟周期后蛋白水解活性的保留率达到95％，因此可以重新使用酶溶液。与工业盐水成熟的参比品相比，所研究的酶促成熟在质地和颜色方面提供了更好的虾产品，也就是说，发红度提高约22％，硬度提高约31％。

行业相关性

酶促成熟是为了促进从虾肉中去除壳的预处理而进行的尝试。这种方法将通过以下方式使虾类加工行业受益：1）增强去皮效率，包括去除壳的最小工作量，虾去皮率高和肉类产量高；2）缩短成熟时间，但仍充分松开外壳以进行机器剥皮；3）用作无化学剥离助剂，可能会增加消费者对化合物的偏爱；4）环保，因为处理酶废物对环境无害。