Using severity factor as a parameter to optimize krill treatment under subcritical water conditions

The aim of this study was to optimize the conditions for subcritical water treatment of krill, as expressed with a single parameter: the severity factor (log R 0 ). Raw krill was treated under subcritical water conditions at various log R 0 values (1.54-3.75) by varying the treatment temperatures (1...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2016-11, Vol.80 (11), p.2192-2197
Main Authors: Koomyart, Intira, Nagamizu, Hironori, Khuwijitjaru, Pramote, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Adachi, Shuji
Format: Article
Language:English
Subjects:
Euphausia pacifica
sensory evaluation
severity factor
shrimp-like flavor
superheated water
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Summary:The aim of this study was to optimize the conditions for subcritical water treatment of krill, as expressed with a single parameter: the severity factor (log R 0 ). Raw krill was treated under subcritical water conditions at various log R 0 values (1.54-3.75) by varying the treatment temperatures (120-180 °C) and times (0-10 min) in two different sizes of batch-type vessel (10 and 117 mL). The log R 0 value could efficiently describe changes in various properties of the obtained liquid extracts and solid residues. The most desirable shrimp-like flavor intensity and highest sensory preference were obtained for log R 0 values of 2.75-3.01. The results also proved that severity factor can be used as a single parameter to control subcritical water treatment conditions in differently sized batch-type vessels to produce shrimp-like flavor extract and residue from krill. Optimization of krill treatment under subcritical water conditions.
ISSN:0916-8451
1347-6947
DOI:10.1080/09168451.2016.1204220