Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Technical papers
Preparation of Liquid and Solid Seasonings with Shrimp-like Flavor from Isada Krill under Subcritical Water Conditions by Steam Injection
Shinri TamiyaIntira KoomyartTakashi KobayashiHirokazu ShigaHidefumi YoshiiPramote KhuwijitjaruShuji Adachi
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2016 Volume 22 Issue 3 Pages 317-323


Isada krill (12.5 kg) was first treated under subcritical water conditions at 140°C or 160°C by injecting steam into a large pressure-resistant vessel, and it was then separated into liquid extract and solid residue. The solid content, salt concentration, protein content, antioxidative activity, and odor intensity of the extract, as well as the color and odor of the residue, were determined. The preference score and flavor characteristics of both the extract and the residue were assessed by sensory evaluation. The results for the extracts and residues prepared by the large-scale treatment were roughly the same as those for the extracts and residues prepared using a 117-mL small vessel operated at similar severity factors. Both the extracts and residues exhibited a pleasant shrimp-like flavor, and would be promising as seasonings.

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© 2016 by Japanese Society for Food Science and Technology
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