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¹ Prince of Songkla University, Department of Food Technology, Faculty of Agro-Industry, Hat Yai, Songkhla, Thailand, 90112
² Tokyo University of Marine Science and Technology, Department of Food Science and Technology, 5-7 Konan 4, Minato-ku, Tokyo 108- 8477, Japan DOI : 10.4194/1303-2712-v17_4_16 Viewed : 6615 - Downloaded : 3840 Autolysis of Acetes vulgaris and Macrobrachium lanchesteri was comparatively studied. Maximal autolytic activities were found at pH 7, 55°C for A. vulgaris and pH 8, 60°C for M. lanchesteri. Both shrimps dominantly contained serine proteases as indicated by the marked inhibition by PMSF and SBTI. When both shrimps were used for Kapi production and characterized, differences in characteristics as well as antioxidant activities were obtained. Kapi produced from A. vulgaris (KA) showed the higher degree of hydrolysis (15.93±0.51%), peroxide values (0.20±0.23 mg cumene peroxide/ kg sample) and TBARS value (0.55±0.16 mg MDA/ kg sample), compared with Kapi produced from M. lanchesteri (KM), indicating the higher protein degradation and lipid oxidation in this sample. Moreover, KA also possessed the higher antioxidative activities including ferric reducing antioxidant power (FRAP) (14.12±1.34 μmol TE/ g sample), chelating activity (3.21±0.05 μmol EE/ g sample), hydrogen peroxide (30.05±0.49 μmol TE/ g sample) and singlet oxygen scavenging activities (48.46±0.32 μmol EE/ g sample) than KM, except for DPPH and ABTS radical scavenging activities, which showed lower activity (P<0.05) and had no difference (P>0.05), respectively. Therefore, different levels and types of endogenous proteases in both shrimps determined the autolysis, characteristics and antioxidative properties of resulting Kapi. Keywords : Acetes vulgaris, Macrobrachium lanchesteri, autolysis, Kapi, antioxidative properties