Development and characterization of a flavoring agent from oyster cooker effluent

D. S. Kim, H. H. Baek, C. B. Ahn, D. S. Byun, K. J. Jung, H. G. Lee, K. R. Cadwallader, H. R. Kim

Research output: Contribution to journalArticlepeer-review


The general composition of concentrated oyster cooker effluent (OCE) was 80% moisture, 6.7% total nitrogen, 2.4% glycogen, and 8.5% ash. Optimum conditions for enzymatic hydrolysis of OCE were 50°C, 2 h of reaction time, 0.1% amylase mixture (α-amylase plus glucoamylase), and 0.2% protease NP. Hydrolysis of OCE led to an increase in free amino acids, with taurine comprising ≃20% of the total. Inosine monophosphate was predominant (456 mg/100 g) among nucleotides and related compounds. Enzyme hydrolysis increased extractable nitrogen, by ≃2:fold. Trimethylamine, trimethylamine oxide, and total creatinine levels were not affected by enzyme treatment. Predominant aroma-active components of enzyme-hydrolyzed OCE included 2-acetyl-1-pyrroline and 3-(methylthio)propanal. Results of this study may help alleviate the wastewater disposal problem currently caused by OCE.

Original languageEnglish (US)
Pages (from-to)4839-4843
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Issue number10
StatePublished - 2000
Externally publishedYes


  • Aroma
  • Enzymatic hydrolysis
  • Flavor
  • Gas Chromatography-olfactometry
  • Oyster
  • Oyster byproduct
  • Oyster cooker effluent

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


Dive into the research topics of 'Development and characterization of a flavoring agent from oyster cooker effluent'. Together they form a unique fingerprint.

Cite this