89B-13 |
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M. S. HEU1, J.-S. Kim1, H.-S. Kim1, B.-W. Han1, C.-H. Park1, 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 Recently, with the rapid growth of the fast food industry, consumption of shrimp has increased. Increasing of inedible parts of shrimp, such as heads, tails and shells, is causing environmental problems as a result of uncontrolled dumping. Thus, attention must be paid to greater utilization of shrimp processing discards in order to address such concern. This study was to investigate preparation and nutritional characteristics of low salted seasoning agents from shrimp discards. Low salted seasoning sauce (LSSS) was prepared by mixing of CSFS and HWE from shrimp processing discards. Optimum mixing ratio (v/v) of CSFS and HWE for preparation of LSSS was 5 to 5. Total nitrogen, amino nitrogen and salinity of LSSS showed 1,220 mg/100g, 728 mg/100g and 18.8%, respectively, and considerably decreased values in comparison of CSFS. Sensory scores (3.8 for color, 3.7 for taste and 3.8 for flavor) of LSSS were significantly increased (p<0.05) and improved than those of CSFS. The protein molecular weight distributions of LSSS indicated two groups (5,000 Da and 3,000 Da) of peaks and similar to those of commercial anchovy seasoning sauce (CASS). According to the omission test, the taste of LSSS and CASS was influenced by content of free amino acids, and 39.4 % of total free amino acids (4,788.9 mg/100g) were glutamic acid (616 mg/100g), phenylalanine (450.8 mg/100g) aspartic acid (414.3 mg/100g), and lysine (414.0 mg/100g). The calcium content (157.2 mg/100mL) of LSSS was higher than those of potassium (86.3 mg/100mL), phosphorus (38.4 mg/100mL) and magnesium (5.9 mg/100mL) while manganese and iron showed in trace amounts. The inhibition (79.4%) of angiotensin converting enzyme (ACE) of LSSS was stronger than that (38.4%) of CASS. It provides a new approach to use effectively CSFS and HWE from shrimp discards and can be developed natural shrimp seasoning agents.
Session 89B, Aquatic Food Products: Surimi, gels and by-products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |