Original scientific paper

https://doi.org/10.17113/ftb.54.03.16.4271

Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavour

Intira Koomyart ; Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
Hironori Nagamizu ; Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
Pramote Khuwijitjaru ; Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand
Takashi Kobayashi ; Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
Hirokazu Shiga ; Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Miki-cho, Kita-gun, Kagawa 761-0795, Japan
Hidefumi Yoshii ; Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Miki-cho, Kita-gun, Kagawa 761-0795, Japan
Shuji Adachi ; Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan

Abstract

Characterization, sensory evaluation, and astaxanthin stability of isada krill under various subcritical water conditions were investigated to optimize the quality of krill extract and residue for producing food seasoning. Raw krill (82 % wet basis moisture content) without additional water was treated in a pressure-resistant vessel for 10 min at a temperature range of 100–240 °C. The yield of water-soluble protein was maximized by treatment at 200 °C and decreased with treatment at higher temperatures. The degradation of large molecules and the concomitant production of small molecules depended on the treatment temperature. Astaxanthin in the krill was unstable at temperatures higher than 140 °C. The odour intensities of krill extract and residue increased with higher treatment temperature; however, the highest intensity of pleasant shrimp-like flavour was obtained by treatment at 140 °C. Subjective preference scores were the highest for extract and residue obtained at 140 °C. Thus, treatment at 140 °C is the most promising method for production of seasoning with shrimp-like flavour from isada krill.

Keywords

subcritical water; astaxanthin; shrimp-like flavour; Isada krill; odour intensity

Hrčak ID:

165259

URI

https://hrcak.srce.hr/165259

Publication date:

8.9.2016.

Article data in other languages: croatian

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