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タイトル: Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavor
著者: Koomyart, Intira
Nagamizu, Hironori
Khuwijitjaru, Pramote
Kobayashi, Takashi  kyouindb  KAKEN_id
Shiga, Hirokazu
Yoshii, Hidefumi
Adachi, Shuji
著者名の別形: 安達, 修二
キーワード: subcritical water
astaxanthin
shrimp-like flavour
Isada krill
odour intensity
発行日: 2016
出版者: University of Zagreb
誌名: Food Technology and Biotechnology
巻: 54
号: 3
開始ページ: 335
終了ページ: 341
抄録: 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.
著作権等: 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
URI: http://hdl.handle.net/2433/226815
DOI(出版社版): 10.17113/ftb.54.03.16.4271
PubMed ID: 27956865
出現コレクション:学術雑誌掲載論文等

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