Subcritical Water Treatment for Producing Seasoning From Semidried Isada Krill

Abstract Semidried Isada krill ( E uphausia pacifica ) was treated with boiling water and subcritical water at 100–240 C for 10 min with a semidried krill to a water ratio of 8/52 w/v to produce seasoning. The protein concentration, lipid content and odor concentration of the extract increased after increasing the treatment temperature. The highest protein content of the extract (0.047–0.049 kg/kg‐extract) was obtained by subcritical water treatment at 180 or 200 C . Compounds with lower molecular mass were detected in the extracts derived from subcritical water treatment at temperatures higher than 160 C . The extract prepared by subcritical water treatment at 160 and 180 C received the high score in the flavor preference test by a group of panelists. Treatment at temperatures lower and higher than 160–180 C , respectively, conferred undesirable fishy and smoky or burnt odors to the extracts and residues. Practical Application Although Isada krill is abundant in the S anriku coast, J apan, its usage is limited to low–value‐added products such as animal and aquaculture feeds. However, we found that subcritical water treatment of the krill produces an extract solution and a solid residue, both of which possess good flavor and proffer a great prospective for use as seasoning. Establishment of a method for using the krill as a raw material for seasoning with shrimp‐like flavor would increase the value of the krill as a food resource for human consumption.