Preparation of powdered seasoning with shrimp-like flavor from the aqueous residue of isada krill by subcritical water treatment and spray-drying

被引：0
作者：
Adachi S. [1 ]
Fermin Jimenez J.A. [2 ]
Ariyanto H.D. [2 ]
Miyagawa Y. [1 ]
Yoshii H. [2 ]
机构：
[1] Faculty of Bioenvironmental Science, Kyoto University of Advanced Science, Kyoto, Kameoka
[2] Faculty of Agriculture, Kagawa University, Kagawa, Miki-cho
来源：
Japan Journal of Food Engineering | 2019年 / 20卷 / 04期
关键词：
Isada krill; Powdered seasoning; Spray-drying; Subcritical water;
D O I：
10.11301/jsfe.19562
中图分类号：
学科分类号：
摘要：
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℃. 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. © 2019 Japan Society for Food Engineering.
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页码：137 / 141
页数：4
相关论文
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