Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Characteristics of Concentrated Red Snow Crab Chionoecetes japonicus Cooker Effluent for Making a Natural Crab-like Flavorant

천연 게 향료 제조를 위한 농축 붉은 대게 가공 자숙액의 특성

  • Ahn, Jun-Suck (Department of Food and Nutrition, Changwon National University) ;
  • Kim, Hun (Department of Food and Nutrition, Changwon National University) ;
  • Cho, Woo-Jin (Department of Food and Nutrition, Changwon National University) ;
  • Jeong, Eun-Jeong (Department of Food and Nutrition, Changwon National University) ;
  • Lee, Hee-Young (Department of Food and Nutrition, Changwon National University) ;
  • Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University)
  • 안준석 (창원대학교 식품영양학과) ;
  • 김훈 (창원대학교 식품영양학과) ;
  • 조우진 (창원대학교 식품영양학과) ;
  • 정은정 (창원대학교 식품영양학과) ;
  • 이희영 (창원대학교 식품영양학과) ;
  • 차용준 (창원대학교 식품영양학과)
  • Published : 2006.12.31
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Abstract

This study was red snow crab Chionoecetes japonicus cooker effluent (RSCCE) for making a natural crab-like flavorant. The RSCCE ($1\;^{\circ}Brix$ in the initial state) was concentrated up to $40^{\circ}Brix$ to determine the optimal conditions for making a natural flavorant. During concentration, the amino-N content and total acidity increased with the concentration time, while the pH was maintained in range 7.94-8.78. In the acceptance test and quantitative description analysis (QDA), $20^{\circ}Brix$ RSCCE had the best quality in terms of taste (5.87), odor (6.00), and overall acceptance (5.80). Of the taste compounds analyzed in $20^{\circ}Brix$ RSCCE, lactic acid was an abundant non-volatile organic acid, and the nucleotide 5'-inosine monophosphate (IMP) was present, as were four free amino acids: tyrosine, glutamic acid, alanine and glycine. The taste and odor of boiled crabmeat were retained in $20^{\circ}Brix$ RSCCE based on the QDA.

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References

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