Crayfish Hepatopancreatic Extract Improves Flavor Extractability from a Crab Processing By‐product

H. R. KIM, H. H. BAEK, S. P. MEYERS, K. R. CADWALLADER, J. S. GODBER

Research output: Contribution to journalArticlepeer-review

Abstract

Incorporation of crayfish hepatopancreatic extract (CHE) improved the extraction of volatile flavor compounds and increased the extract‐ability of nonvolatile nitrogen compounds from crab hard tissue (CHT) obtained by mechanical separation of composite processing by‐product. Optimum reaction conditions for hydrolysis of CHT protein were 2 hr reaction with 1 mL CHE per 10g CHT at 45°C. Concentration of volatile flavor compounds increased significantly in CHE‐treated CHT compared with those from untreated substrate; however, dienals and aromatic hydrocarbons decreased. Pyrazines, especially 2‐ethyl‐6‐methylpyrazine and 2,3‐dimethylpyrazine, were in markedly higher concentrations due to CHE treatment.

Original languageEnglish (US)
Pages (from-to)91-95
Number of pages5
JournalJournal of food science
Volume59
Issue number1
DOIs
StatePublished - Jan 1994
Externally publishedYes

Keywords

  • crab
  • crayfish
  • extraction
  • flavor
  • hepatopancreatic extract

ASJC Scopus subject areas

  • Food Science

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