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Crayfish Hepatopancreatic Extract Improves Flavor Extractability from a Crab Processing By‐product
Author(s) -
KIM H.R.,
BAEK H.H.,
MEYERS S.P.,
CADWALLADER K.R.,
GODBER J.S.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06905.x
Subject(s) - crayfish , flavor , chemistry , extraction (chemistry) , hydrolysis , substrate (aquarium) , food science , chromatography , organic chemistry , biology , fishery , ecology
Incorporation of crayfish hepatopancreatic extract (CHE) improved the extraction of volatile flavor compounds and increased the extract‐ability of nonvolatile nitrogen compounds from crab hard tissue (CHT) obtained by mechanical separation of composite processing by‐product. Optimum reaction conditions for hydrolysis of CHT protein were 2 hr reaction with 1 mL CHE per 10g CHT at 45°C. Concentration of volatile flavor compounds increased significantly in CHE‐treated CHT compared with those from untreated substrate; however, dienals and aromatic hydrocarbons decreased. Pyrazines, especially 2‐ethyl‐6‐methylpyrazine and 2,3‐dimethylpyrazine, were in markedly higher concentrations due to CHE treatment.