Using severity factor as a parameter to optimize krill treatment under subcritical water conditions

• Published in: Bioscience, biotechnology, and biochemistry Vol. 80; no. 11; pp. 2192 - 2197
• Main Authors: Koomyart, Intira, Nagamizu, Hironori, Khuwijitjaru, Pramote, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Adachi, Shuji
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 01.11.2016
• Subjects: Euphausia pacifica; sensory evaluation; severity factor; shrimp-like flavor; superheated water; superheated water; shrimp-like flavor; sensory evaluation; severity factor
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1080/09168451.2016.1204220

The aim of this study was to optimize the conditions for subcritical water treatment of krill, as expressed with a single parameter: the severity factor (log R 0 ). Raw krill was treated under subcritical water conditions at various log R 0 values (1.54-3.75) by varying the treatment temperatures (120-180 °C) and times (0-10 min) in two different sizes of batch-type vessel (10 and 117 mL). The log R 0 value could efficiently describe changes in various properties of the obtained liquid extracts and solid residues. The most desirable shrimp-like flavor intensity and highest sensory preference were obtained for log R 0 values of 2.75-3.01. The results also proved that severity factor can be used as a single parameter to control subcritical water treatment conditions in differently sized batch-type vessels to produce shrimp-like flavor extract and residue from krill. Optimization of krill treatment under subcritical water conditions.