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http://dx.doi.org/10.5657/kfas.2006.39.6.431

Characteristics of Concentrated Red Snow Crab Chionoecetes japonicus Cooker Effluent for Making a Natural Crab-like Flavorant  

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)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.39, no.6, 2006 , pp. 431-436 More about this Journal
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.
Keywords
Red snow crab cooker effluent; Processing by-product; Sensory evaluation;
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