Development of Reaction Flavors with Enzymatic Hydrolysate of Krill Euphausia superba in Ramen Sauce

Abstract

Antarctic krill Euphausia superba is an excellent potential source of food protein. We used enzymatic hydrolysate of Antarctic krill and 10 other precursors to seek the optimum krill reaction flavor and apply to ramen sauce. Krill concentrate and powder were compared by sensory evaluation. The krill powder performed better preference, and was added to ramen sauce, which itself performed better than a commercial shrimp flavored sauce. In total, 47 and 39 volatile compounds were identified from krill concentrate and powder, respectively. Both products contained many aldehydes and sulfur-containing compounds. The whisky flavor of aldehydes lowered the shrimp flavor of the krill concentrate. Sulfur-containing compounds were found in krill powder, confirming the results from sensory evaluation.

Odorants from the Thermal Treatment of Hydrolyzed Mushroom Protein and Cysteine Enhance Saltiness Perception

“…The odorants with the highest FDs in the eHMP sample were determined to be 3-(methylsulfanyl)propanal (11,FD 256), 2-and 3-methylbutanoic acids (20, FD 256), 2-acetylthiazole (18, FD 64), 2-phenylacetaldehyde (19,FD 64), HDMF (28,FD 64), sotolon (31, FD 64), 2aminoacetophenone (32, FD 64), and 4-hydroxy-3-methoxybenzaldehyde (36, FD 64) (Table 1). Consistent with the literature, 2-acetyl-1-pyrroline (5,FD 16), butanoic acid (16,FD 16), 2-acetyl-2-thiazoline (23,FD 16), phenylacetic acid (35, FD 16), 1-octen-3-one (4, FD 4), acetic acid (10, FD 4), and 2,3-diethyl-5-methylpyrazine (13, FD 4) were previously detected in cooked mushrooms. 2 The odorants with the highest FDs in the eHMP + cys sample were determined to be 3-(methylsulfanyl)propanal (11,FD 256), 2-and 3-methylbutanoic acids (20,FD 256), sotolon (31, FD 256), 2-furfurylthiol (9, FD 64), p-cresol (29, FD 64), 2-aminoacetophenone (32, FD 64), indole (34, FD 64), phenylacetic acid (35, FD 64), and 4-hydroxy-3-methoxybenzaldehyde (36, FD 64).…”

“…Previous studies have shown that protein hydrolysates could enhance the perceived saltiness and overall flavor of foods. 5 Accordingly, thermally treated mushroom hydrolysates (with and without the addition of cysteine) were generated and screened for the enhancement of saltiness perception in a sensory study. Results showed that the eHMP sample had a higher saltiness rating than the control sample (broth alone).…”

“…In another study, Kim et al explored the thermal treatment of hydrolyzed krill protein with sugars and amino acids. 5 Several sulfur-containing odorants were identified, including methanethiol, dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, 3-(methylsulfanyl)propanal, 6-(methylthio)-hexa-1,5-dien-3-ol, and (Z)-1-(methylthio)-1-propene. The addition of the hydrolyzed protein reaction mixture into a shrimp soup broth was shown to significantly increase the broth's perceived shrimp flavor as compared to that of the untreated control, indicating that the thermally generated odorants or tastants enhanced the flavor of the broth.…”

Analysis of Headspace Volatile Compounds in Cold-stored and Freeze-dried Krill Eupausia superba

“…Research on krill edibility has progressed in many countries including Russia, where research began in 1961. Poland, Japan, Chile, and China have studied krill and their use (Kim, 2011). Further research is still required for their use as ingredients in food products.…”

“…The fish odor is a sensory quality factor for fish. Therefore, krill are immediately treated by rapid freezing after fishing in most pelagic fishing vessels to preserve their freshness (Kim, 2011).…”