Effects of ultrasonication on the preparation method for the soup stock of the dried shrimps

Abstract

  In order to find a quick and rational analysis method for the soup stock of Japanese dried shrimp, the effect of the irradiation time and frequency difference extraction by ultrasonic irradiation combined with immersion method conventional 1-hour was examined. The resulting color L* was slightly low in the sample which underwent ultrasonic-treatment than without ultrasonic-treatment, and the b volume was high. The multi-frequency ultrasonication (a, b, ⊿E) showed a high value from 200kHz. For all the extracts, the amino nitrogen, IMP, AMP, and lactic acid compare the multi-frequency ultrasonication with 200kHz for the temperature rise (p<0. 01). For the IMP, it showed a high value for the extraction temperature 50°C and the multi-frequency ultrasonication for 10 minutes, and the free amino acids were high at 50°C and for the multi-frequency ultrasonication at 30 minutes.
  In the ranking of the sensory evaluation, 25°C and the multi-frequency ultrasonication for 15 minutes, and 50°C and the multi-frequency ultrasonication for 10 minutes was the best (p<0. 01). As for comparing these two samples, 50°C and the multi-frequency ultrasonication for 10 minutes obtained a significantly higher preference rating of color, full of bodies, umami, and overall likeability (p<0. 001). The desirable preparation conditions of the shrimp broth extraction was 50°C and the multi-frequency ultrasonication for 10 minutes.