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Title: Compositions, flavour and antiradical properties of products from subcritical water treatment of raw Isada krill
Authors: Koomyart, Intira
Nagamizu, Hironori
Khuwijitjaru, Pramote
Kobayashi, Takashi  kyouindb  KAKEN_id
Shiga, Hirokazu
Yoshii, Hidefumi
Adachi, Shuji
Author's alias: 安達, 修二
Keywords: Antiradical activity
flavour evaluation
Isada krill (Euphausia pacifica)
subcritical water
Issue Date: 3-Mar-2015
Publisher: wiley
Journal title: International Journal of Food Science & Technology
Volume: 50
Issue: 7
Start page: 1632
End page: 1639
Abstract: Comparative analysis of subcritical water (SCW) treatment and ambient pressure boiling one of raw Isada krill was performed for the nutritive, flavour and antiradical properties of krill extracts and residues as well as the molecular mass and odour intensity of the extract. SCW treatment was performed for 10 min in a batch-type vessel in the temperature range of 100–240 °C, using a 1:1 weight ratio of raw krill to water. Higher protein and lipid contents were obtained by SCW treatment relative to boiling. The lipid content of the SCW extracts increased with increasing treatment temperature. Protein was the main component in these extracts, and the highest protein content was achieved by SCW treatment at 200 °C. High-molecular-mass species decomposed under SCW treatment at high temperatures with consequent generation of smaller molecules. The antiradical activity of the SCW extract, determined by DPPH and ABTS assays, increased with increasing treatment temperature. The krill extracts and residues exhibited shrimp-like flavour, and the most desirable flavour was obtained by SCW treatment at 140 °C or 160 °C for 10 min. The treatment would be applicable for the production of seasonings from Isada krill.
Rights: This is the peer reviewed version of the following article: Koomyart, I., Nagamizu, H., Khuwijitjaru, P., Kobayashi, T., Shiga, H., Yoshii, H. and Adachi, S. (2015), Compositions, flavour and antiradical properties of products from subcritical water treatment of raw Isada krill. International Journal of Food Science & Technology, 50: 1632–1639, which has been published in final form at This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
The full-text file will be made open to the public on 3 March 2016 in accordance with publisher's 'Terms and Conditions for Self-Archiving'.
This is not the published version. Please cite only the published version.
DOI(Published Version): 10.1111/ijfs.12799
Appears in Collections:Journal Articles

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