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Valorization of American lobster ( Homarus americanus ) cooking waters: Preparation and characterization of a food ingredient
Author(s) -
Tremblay Ariane,
Corcuff Ronan,
Goulet Charles,
Godefroy Samuel B.,
Doyen Alain,
Beaulieu Lucie
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15665
Subject(s) - ingredient , chemistry , food science , food industry , flavor , active ingredient , solubility , food additive , effluent , food processing , pulp and paper industry , environmental science , organic chemistry , biology , environmental engineering , bioinformatics , engineering
Abstract The disposal of solid and liquid processing waste is an important challenge for the seafood industry. These wastes can often be turned into valuable products. Liquid wastes like cooking juices can be useful for the food industry, once concentrated and stabilized, because they contain molecules such as proteins, pigments, and flavor compounds. The present study applied a concentration process to lobster cooking waters to prepare a food ingredient. An extract obtained from the cooking water was subjected to chemical characterization. It was mainly composed of minerals (60.4%) and proteins (30.0%) and contained desirable flavor compounds. The safety of the ingredient was verified. The ingredient also exhibited a water‐holding capacity of 0.35 ml/g and a nitrogen solubility higher than 85%, which is suitable for incorporation into liquid food systems. A broth containing 0.5% and 1.0% of the ingredient was then prepared. These results proved the feasibility of preparing a food ingredient from lobster cooking effluents. Practical applications It is possible to valorize the cooking effluents from lobster processing facilities by concentrating the solids they contain and use them in food formulations as a natural flavoring agent.