Preparation of Hot-water Extract from Fisheries Waste.
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- Ren Huifeng
- Department of Food Science and Technology, Tokyo University of Fisheries Heilongjiang Commercial College
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- Liu Deguang
- Heilongjiang Commercial College
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- Wang Yajun
- Heilongjiang Commercial College
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- Endo Hideaki
- Department of Food Science and Technology, Tokyo University of Fisheries
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- Watanabe Etsuo
- Department of Food Science and Technology, Tokyo University of Fisheries
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- Hayashi Tetsuhito
- Department of Food Science and Technology, Tokyo University of Fisheries
Bibliographic Information
- Other Title
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- 水産加工廃棄物を原料とした熱水抽出エキス調製の試み
- スイサン カコウ ハイキブツ オ ゲンリョウ ト シタ ネッスイ チュウシュツ
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Abstract
Hot water extracts were prepared under several different conditions from crab and shrimp shells which previously were not thought of as raw materials for seasoning processing. 1) Extractability of free amino acids, 2) chemical composition of extractive components, 3) sensory evaluation, and 4) a survey on mutagenicity were carried out on these samples to establish better manufacturing requirements for commercial soup bases. The best extractability was obtained at 100°C, for 3h. A comparison of crab shell extract and commercially available crab seasoning did not show big differences both in their chemical composition or sensory evaluations. Upon concentration, the crab shell extract should have a good chance to be on the market. The shrimp shell extract would need to be adjusted, as its shell-like smell is strong. Mutagenicity was below detectable levels in all samples tested.
Journal
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- NIPPON SUISAN GAKKAISHI
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NIPPON SUISAN GAKKAISHI 63 (6), 985-991, 1997
The Japanese Society of Fisheries Science
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Details 詳細情報について
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- CRID
- 1390001206411034368
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- NII Article ID
- 10004852315
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- NII Book ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL BIB ID
- 4335236
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed