Seasoning Production from the Residual Waste Solution of Isada Krill Processing by Its Treatment under Subcritical Water Conditions

Abstract

The residual waste solution obtained during the recovery of functional components from Isada krill was treated under subcritical water conditions. Properties of the treated solution, such as solid, protein, and carbohydrate contents, were measured. The characteristic smell of the solution was evaluated. The smell intensity increased with a rise in the treatment temperature by gasification of the soluble components. In particular, the treatment at 160–180 ℃ strengthened the shrimp-like fragrant smell and retained the unpleasant fishy and rotten smell at lower level. The treated solution, therefore, may serve as a promising seasoning ingredient. The gas chromatography mass spectrometry analysis of the smell revealed the formation of pyridine- and pyrazine-related compounds after the treatment that contributed to the improvement in shrimp -like flavor.