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

Isada krill (12.5 kg) was first treated under subcritical water conditions at 140°C or 160°C by injecting steam into a large pressure-resistant vessel, and it was then separated into liquid extract and solid residue. The solid content, salt concentration, protein content, antioxidative activity, and...

Full description

Saved in:
Bibliographic Details
Published in:Food Science and Technology Research 2016, Vol.22(3), pp.317-323
Main Authors: Tamiya, Shinri, Koomyart, Intira, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Khuwijitjaru, Pramote, Adachi, Shuji
Format: Article
Language:English
Subjects:
Color
Flavours
Food processing
Isada krill
Krill
Liquids
Odors
Residues
sensory evaluation
shrimp-like flavor
subcritical water
Vessels
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Isada krill (12.5 kg) was first treated under subcritical water conditions at 140°C or 160°C by injecting steam into a large pressure-resistant vessel, and it was then separated into liquid extract and solid residue. The solid content, salt concentration, protein content, antioxidative activity, and odor intensity of the extract, as well as the color and odor of the residue, were determined. The preference score and flavor characteristics of both the extract and the residue were assessed by sensory evaluation. The results for the extracts and residues prepared by the large-scale treatment were roughly the same as those for the extracts and residues prepared using a 117-mL small vessel operated at similar severity factors. Both the extracts and residues exhibited a pleasant shrimp-like flavor, and would be promising as seasonings.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.22.317