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

The aqueous residue formed after the recovery of oil-soluble functional components in Isada krill caught on the Sanriku coast in 2018 was treated under subcritical water conditions at 140°C. Maltodextrins (MDs) with different dextrose equivalents (DEs) were added to the residue, and the mixtures wer...

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Bibliographic Details
Published inJapan Journal of Food Engineering Vol. 20; no. 4; pp. 137 - 141
Main Authors ADACHI, Shuji, JIMENEZ, Jose Antonio FERMIN, ARIYANTO, Hermawan Dwi, MIYAGAWA, Yayoi, YOSHII, Hidefumi
Format Journal Article
LanguageEnglish
Published Japan Society for Food Engineering 15.12.2019
Subjects
Isada krill
powdered seasoning
spray-drying
subcritical water
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Summary:The aqueous residue formed after the recovery of oil-soluble functional components in Isada krill caught on the Sanriku coast in 2018 was treated under subcritical water conditions at 140°C. Maltodextrins (MDs) with different dextrose equivalents (DEs) were added to the residue, and the mixtures were spray-dried to produce the powdered seasonings. Sensory evaluation of the odor of the powdered seasonings was conducted by a panel of volunteers. The DE of MD was found to affect palatability, and MDs with larger DEs exhibited higher preference scores. GC-MS analysis revealed that all the powdered seasonings contained pyrazines related to shrimp-like flavor, although no pyridines were detected.
ISSN:1345-7942
1884-5924
DOI:10.11301/jsfe.19562