Production of Valuable Materials by Hydrothermal Treatment of Shrimp Shells

Quitain, Armando T.; Sato, Nobuaki; Daimon, Hiroyuki; Fujie, Koichi

doi:10.1021/ie010439f

Cited by 102 publications

(60 citation statements)

References 11 publications

(18 reference statements)

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“…The difference compared to our results may be due to the different sample processing and experimental conditions. Other studies works reported that the thermal degradation of amino acids occurs at temperatures above 250 to 300°C, depending on the raw protein material and corresponding contact time Quitain et al, 2001;Yoshida et al, 2003).…”

Section: Composition Of Heat-dried Squid Visceramentioning

confidence: 99%

Stability of Antioxidant Properties and Essential Amino Acids in Squid Viscera Hydrolysate Produced using Subcritical Water

Kim¹,

Asaduzzaman²,

You³

et al. 2013

Fisheries and aquatic sciences

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Subcritical water hydrolysis was carried out in a batch reactor to produce valuable materials, such as low-molecular weight (MW) peptides and essential amino acids with antioxidant properties, from heat-dried squid viscera. Hydrolysis of squid viscera was performed at 160 to 280°C for 3 min. The yield was increased by increasing the temperature and pressure, while the protein content of squid viscera hydrolysate decreased with increasing temperature. Low-MW peptides were detected in all hydrolysates by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The highest yields of free and structural amino acids in heat-dried squid viscera hydrolysate were at 160°C and were 411.95 ± 1.15 and 346.62 ± 1.25 mg/100 g, respectively. All essential amino acids were detected in viscera hydrolysates; leucine was the most abundant. Antioxidant activities of hydrolysates were highest at 220°C. Greater than 98 ± 0.26% of the ABTS antioxidant activity was retained in hydrolysates after long-term heat treatment.

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Section: Composition Of Heat-dried Squid Visceramentioning

confidence: 99%

Stability of Antioxidant Properties and Essential Amino Acids in Squid Viscera Hydrolysate Produced using Subcritical Water

Kim¹,

Asaduzzaman²,

You³

et al. 2013

Fisheries and aquatic sciences

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show abstract

“…It may be differ due to the different sample sources, processing and experimental operational conditions. Some other works have been carried out in which the thermal degradation of amino acids occur at temperature above 250 to 300°C, depending on the raw protein and corresponding contact time Quitain et al 2001;Yoshida et al 2003).…”

Section: Sds-pagementioning

confidence: 99%

Recovery of functional materials with thermally stable antioxidative properties in squid muscle hydrolyzates by subcritical water

Asaduzzaman

Chun

2013

J Food Sci Technol

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Subcritical water hydrolysis was carried out to produce functional materials from squid muscle using a batch reactor. The reaction temperatures and pressures for hydrolysis of thermal dried squid muscle were maintained from 160 to 280°C and 6 to 66 bar for 3 min. The ratio of material to water for hydrolysis was 1:25 (w/v) and it was stirred at 140 rpm. Hydrolysis yield was increased after increasing the temperature and pressure while the protein in hydrolyzate decreased with the rise of temperature. The reducing sugar yield was high at temperature 220°C in subcritical water hydrolysis of squid muscle. Low molecular weight peptides were found in all hydrolyzates by SDS-PAGE. The highest yield of free and structural amino acid in hydrolyzate was 421.53±1.24 and 380.58±2.25 mg/100 g, respectively at 250°C. All essential amino acids were identified in muscle hydrolyzates and it was high at 220°C. Among the essential amino acids, leucine was the most abundant. Antioxidative properties were found in all hydrolyzates and it was high at 220°C. More than 98±0.26 % ABTS antioxidant activity was retained in hydrolyzates after long time heat treatment.

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“…In addition, collapse of krill shell material could become increasingly important at elevated temperatures, facilitating lipid extraction. Chitosan and protein, which are the shell components of the crustacean organism (22), could be decomposed by subcritical water hydrolysis (23).…”

Section: Lipid Contentmentioning

confidence: 99%

Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavor

Koomyart

Nagamizu

Khuwijitjaru

et al. 2016

Food Technol. Biotechnol.

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SummaryCharacterization, 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.

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Production of Valuable Materials by Hydrothermal Treatment of Shrimp Shells

Cited by 102 publications

References 11 publications

Stability of Antioxidant Properties and Essential Amino Acids in Squid Viscera Hydrolysate Produced using Subcritical Water

Stability of Antioxidant Properties and Essential Amino Acids in Squid Viscera Hydrolysate Produced using Subcritical Water

Recovery of functional materials with thermally stable antioxidative properties in squid muscle hydrolyzates by subcritical water

Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavor

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