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Title: Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavor
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: subcritical water
shrimp-like flavour
Isada krill
odour intensity
Issue Date: 2016
Publisher: University of Zagreb
Journal title: Food Technology and Biotechnology
Volume: 54
Issue: 3
Start page: 335
End page: 341
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 fl avour 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 fl avour from isada krill.
Rights: Food Technology and Biotechnology applies the Creative Commons Attribution Non-Commercial 4.0 CC BY-NC license to all published papers, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purpose
DOI(Published Version): 10.17113/ftb.
PubMed ID: 27956865
Appears in Collections:Journal Articles

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