Hot water extracts were prepared under several different conditions from crab and shrimp shells which previously were not thought of as raw materials for seasoning processing. 1) Extractability of free amino acids, 2) chemical composition of extractive components, 3) sensory evaluation, and 4) a survey on mutagenicity were carried out on these samples to establish better manufacturing requirements for commercial soup bases. The best extractability was obtained at 100°C, for 3h. A comparison of crab shell extract and commercially available crab seasoning did not show big differences both in their chemical composition or sensory evaluations. Upon concentration, the crab shell extract should have a good chance to be on the market. The shrimp shell extract would need to be adjusted, as its shell-like smell is strong. Mutagenicity was below detectable levels in all samples tested.
