Preparation of Liquid and Solid Seasonings with Shrimp-like Flavor from Isada Krill under Subcritical Water Conditions by Steam Injection

Tamiya, Shinri; Koomyart, Intira; Kobayashi, Takashi; Shiga, Hirokazu; Yoshii, Hidefumi; Khuwijitjaru, Pramote; Adachi, Shuji

doi:10.3136/fstr.22.317

Cited by 5 publications

(3 citation statements)

References 20 publications

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“…Because of these characteristics, subcritical water has attracted a signifi-cant amount of attention as a reaction solvent and extractant. We have previously reported that the treatment of Isada krill [8][9][10][11][12] or its residual waste solution [13] under subcritical water conditions at 140 to 200℃ reduced the fishy odor and enhanced shrimp-like flavor.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill under Subcritical Water Conditions

2019

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Conditions were examined to prepare a seasoning with shrimp-like flavor from the aqueous residues formed after the recovery of oil-soluble functional components in Isada krill caught from the Sanriku coast in 2017 and 2018 upon treatment under subcritical water conditions. Treatment at 160℃ increased the amount of insoluble material and decreased the concentration of soluble matter. The color of the aqueous residue depended on the year of the catch, and the color after treatment under subcritical water conditions was also different. However, when treated under subcritical water conditions, both aqueous residues obtained from the 2017 and 2018 catches showed a decrease in the fishy odor and an increase in fragrant and burnt aromas. The preference score obtained for the residue obtained from the 2017 catch increased after the treatment process. On the other hand, the aqueous residue obtained from the 2018 catch, which did not show any improvement in the preference score upon treatment, was improved when diluted 2 or 4 times after the treatment process. GC-MS analysis revealed that pyridines and pyrazines related to shrimp-like flavor were produced in both aqueous residues obtained from the 2017 and 2018 catches upon treatment under subcritical water conditions.

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Section: Introductionmentioning

confidence: 99%

Preparation of Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill under Subcritical Water Conditions

2019

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“…We have previously reported that the treatment of Isada krill [6][7][8][9][10], or that of its residual waste solution [11], under subcritical water conditions at 140-200℃ reduced the fishy odor and enhanced shrimp-like flavor.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Powdered Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill by Subcritical Water Treatment and Spray-drying

et al. 2019

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The aqueous residue formed after the recover y of oil-soluble functional components in Isada krill caught on the Sanriku coast in 2018 was treated under subcritical water conditions at 140℃. Maltodextrins (MDs) with different dextrose equivalents (DEs) were added to the residue, and the mixtures were spray-dried to produce the powdered seasonings. Sensory evaluation of the odor of the powdered seasonings was conducted by a panel of volunteers. The DE of MD was found to affect palatability, and MDs with larger DEs exhibited higher preference scores. GC-MS analysis revealed that all the powdered seasonings contained pyrazines related to shrimp-like flavor, although no pyridines were detected.

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“…Previously, we have reported that the extracts and solid residues obtained from subcritical water treatment of Pacific krill can be used as a food ingredient (Koomyart et al 2015a, b, 2016Tamiya et al 2016. However, color changes in the extract and solid residue during the subcritical water treatment have never been studied despite the fact that color is a very important factor influencing the acceptance of a product.…”

Section: Introductionmentioning

confidence: 99%

Astaxanthin stability and color change of krill during subcritical water treatment

et al. 2017

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Pacific krill () contains high amounts of astaxanthin, a carotenoid pigment with strong antioxidative activities. In this study, the effects of subcritical water temperatures (100-180 °C) and times (0-10 min) on color changes (*, *, and*) and astaxanthin degradation in Pacific krill were investigated. In addition, an aqueous solution of pure astaxanthin and that of crude astaxanthin from Pacific krill, both at a concentration of 5 mg/L, were subjected to treatment under subcritical water conditions using a flow-type reactor to compare the degradation of free astaxanthin and astaxanthin fatty acid esters. To compare the results of the different treatment conditions on the properties of astaxanthin, the severity factor (log ) was calculated, which ranged from 0.38 to 3.52. The extractability of astaxanthin enhanced when the subcritical water treatment was carried out at log values of 2.00-2.44. In contrast, astaxanthin underwent 50% degradation at log > 2.44. The changes in the * values correlated well with the astaxanthin content in the treated krill, while the* and * values might relate to the browning components forming owing to Maillard reaction. The results show that free astaxanthin was less stable than crude astaxanthin under subcritical water treatment.

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Preparation of Liquid and Solid Seasonings with Shrimp-like Flavor from Isada Krill under Subcritical Water Conditions by Steam Injection

Cited by 5 publications

References 20 publications

Preparation of Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill under Subcritical Water Conditions

Preparation of Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill under Subcritical Water Conditions

Preparation of Powdered Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill by Subcritical Water Treatment and Spray-drying

Astaxanthin stability and color change of krill during subcritical water treatment

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