89B-12 |
|
J.-S. KIM1, M. S. Heu1, H.-S. Kim1, K. T. Kang1, H. S. Oh1, and F. Shahidi2. (1) Institute of Marine Industry, Gyeongsang National Univ., Division of Marine Bioscience, 445 Inpyeong, Tongyeong, Kyeongnam, 650-160, South Korea, (2) Dept. of Biochemistry, Memorial Univ. of Newfoundland, 300 Prince Philip Dr., Saint John's, NF A1B 3X9, Canada Generally, the head, shell, and tail portions of shrimp are removed during processing and these account for approximately 50% of the catch. The discards from shrimp processing could provide a good source of proteins, minerals, and taste compounds. Therefore, shrimp discards may serve as a potential source of flavorants and seasoning agents. In this study, concentrated salt-fermented sauce (CSFS) and hot-water extracts (HWE) from shrimp processing discards were prepared and characterized. Salt-fermented sauce (SFS) was prepared with 30 g of salt/100g of sample, 0.2 g of sodium erythorbate and 1.6 g of citrate by fermentation at 20°¾2C for 90 days. After that, CSFS was obtained by heat treatment at 95C for 30 min and concentrated. Hot-water extracts was prepare with shrimp discards and same volume of water by heating at 95o C for 10 to 90 min. After 60 d. of fermentation, protein content (6.8%), pH (8.35), and volatile basic nitrogen (VBN, 62.3 mg/100g) of SFS increased significantly (p<0.05) from initial values by 5.9%, pH 7.78, and 34.6 mg/100g, respectively. Yield and extractable nitrogen (EX-N) content of SFS reached a maximum at 60 days with 65% and 935.7 mg/100g. By heating and concentrating of SFS, total nitrogen, nitrogen recovery and desalting rate of CSFS revealed 2,068 mg/100g, 95% and 42.4% through half volume concentration of SFS. Amino nitrogen (159.3 mg/100g) and total nitrogen contents (390.7 mg/100g) of HWE increased rapidly through 60 min of extraction. Yield and salinity of HWE were 45.2% and 0.9%, respectively. Sensory scores (taste and flavor) of CSFS and HWE received significantly higher score (p<0.05) than counterparts of the early stages. Thus, It can be prepared a low-salt flavorants or natural seasoning sauce through mixing of CSFS and HWE.
Session 89B, Aquatic Food Products: Surimi, gels and by-products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |