Seasoning Production from the Residual Waste Solution of Isada Krill Processing by Its Treatment under Subcritical Water Conditions

Abstract

The residual waste solution obtained during the recover y of functional components from Isada krill was treated under subcritical water conditions. Properties of the treated solution, such as solid, protein, and carbohydrate contents, were measured. The characteristic smell of the solution was evaluated. The smell intensity increased with a rise in the treatment temperature by gasification of the soluble components. In particular, the treatment at 160-180℃ strengthened the shrimp-like fragrant smell and retained the unpleasant fishy and rotten smell at lower level. The treated solution, therefore, may serve as a promising seasoning ingredient. The gas chromatography mass spectrometry analysis of the smell revealed the formation of pyridineand pyrazine-related compounds after the treatment that contributed to the improvement in shrimp-like flavor.

Concentration of Aqueous Residue from Isada Krill Using Freezing-Thawing Technique

“…We have previously demonstrated that treatment of residual waste solution from Isada processing with subcritical water at 160-180℃ reduced fishy odor and enhanced its shrimp-like flavor [8]. This method is believed to be applicable to the production of shrimp-like seasonings from the aqueous residue [8].…”

“…Because the subcritical water has a lower dielectric constant and higher ionic product than ambient water, its use as a reaction solvent and extractant has attracted attention [6,7]. We have previously demonstrated that treatment of residual waste solution from Isada processing with subcritical water at 160-180℃ reduced fishy odor and enhanced its shrimp-like flavor [8]. This method is believed to be applicable to the production of shrimp-like seasonings from the aqueous residue [8].…”

Preparation of Powdered Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill by Subcritical Water Treatment and Spray-drying

“…Gas chromatography mass spectrometr y analysis of the odor was performed in the same manner as in our previous studies [11,12] The powdered seasoning is likely to be often used by dissolving it in water such as soup. However, since the smell of the powdered seasoning seems to affect consumers' behavior to use, sensory evaluation was performed on the powder.…”

“…We have previously reported that the treatment of Isada krill [6][7][8][9][10], or that of its residual waste solution [11], under subcritical water conditions at 140-200℃ reduced the fishy odor and enhanced shrimp-like flavor.…”

Preparation of Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill under Subcritical Water Conditions

“…Because of these characteristics, subcritical water has attracted a signifi-cant amount of attention as a reaction solvent and extractant. We have previously reported that the treatment of Isada krill [8][9][10][11][12] or its residual waste solution [13] under subcritical water conditions at 140 to 200℃ reduced the fishy odor and enhanced shrimp-like flavor.…”