Effects of Flavourzyme on Yield and Some Biological Activities of Mungoong, an Extract Paste from the Cephalothorax of White Shrimp

Authors:
  • WBW. Binsan
    W. Binsan
  • WVW. Visessanguan
    W. Visessanguan
  • KOK. Osako
    K. Osako
  • MTM. Tanaka
    M. Tanaka
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Abstract
ABSTRACT:  The use of Flavourzyme as a processing aid for the production of Mungoong, an extract paste from the cephalothorax of white shrimp, and its effect on biological activities were investigated. Flavourzyme increased the yield of Mungoong. Mungoong prepared from raw cephalothorax with the addition of 0.15% or 0.30% (w/w) Flavourzyme showed higher yields than those prepared from the cooked counterpart with a higher formal content and nitrogen solubility index when the same levels of Flavourzyme were used ( P < 0.05). Higher ammonia and amino nitrogen contents were also observed in Mungoong prepared with the aid of Flavourzyme, particularly for the raw cephalothorax ( P < 0.05). All Mungoong contained protein as the major constituent. For antioxidative activity, Mungoong prepared from raw cephalothorax with 0.15% Flavourzyme (Mungoong RF 15) exhibited the highest antioxidative activity as evidenced by the highest 2,2‐diphenyl‐1‐picryl hydrazyl and 2,2‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging activities as well as ferric reducing antioxidant power, compared with other samples. Additionally, angiotensin I converting enzyme inhibitory activity was greater in Mungoong produced with the aid of Flavourzyme, regardless of processes used ( P < 0.05).

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