Development and Characterization of a Flavoring Agent from Oyster Cooker Effluent

• Published in: Journal of agricultural and food chemistry Vol. 48; no. 10; pp. 4839 - 4843
• Main Authors: Kim, D. S, Baek, H. H, Ahn, C. B, Byun, D. S, Jung, K. J, Lee, H. G, Cadwallader, K. R, Kim, H. R
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.10.2000
• Subjects: Animals; Biological and medical sciences; Fish and seafood industries; Flavoring Agents - analysis; Food industries; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; Odorants - analysis; Ostreidae - chemistry; Olfactometry; Amylase; Enzyme; Seafood; Flavor; Characterization; Hydrolysis; Peptidases; Aromatization; Hydrolysate; Bivalvia; Oyster; Food industry; Hydrolases; Chemical composition; Aromatic compound; Invertebrata; Mollusca; By product
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf991096n

The general composition of concentrated oyster cooker effluent (OCE) was 80% moisture, 6.7% total nitrogen, 2.4% glycogen, and 8.5% ash. Optimum conditions for enzymatic hydrolysis of OCE were 50 °C, 2 h of reaction time, 0.1% amylase mixture (α-amylase plus glucoamylase), and 0.2% protease NP. Hydrolysis of OCE led to an increase in free amino acids, with taurine comprising ∼20% of the total. Inosine monophosphate was predominant (456 mg/100 g) among nucleotides and related compounds. Enzyme hydrolysis increased extractable nitrogen by ∼2-fold. Trimethylamine, trimethylamine oxide, and total creatinine levels were not affected by enzyme treatment. Predominant aroma-active components of enzyme-hydrolyzed OCE included 2-acetyl-1-pyrroline and 3-(methylthio)propanal. Results of this study may help alleviate the wastewater disposal problem currently caused by OCE. Keywords: Aroma; enzymatic hydrolysis; flavor; gas chromatography−olfactometry; oyster; oyster byproduct; oyster cooker effluent