Preparation of powdered seasoning with shrimp-like flavor from the aqueous residue of isada krill by subcritical water treatment and spray-drying

Abstract

The aqueous residue formed after the recovery of oil-soluble functional components in Isada krill caught on the Sanriku coast in 2018 was treated under subcritical water conditions at 140℃. Maltodextrins (MDs) with different dextrose equivalents (DEs) were added to the residue, and the mixtures were spray-dried to produce the powdered seasonings. Sensory evaluation of the odor of the powdered seasonings was conducted by a panel of volunteers. The DE of MD was found to affect palatability, and MDs with larger DEs exhibited higher preference scores. GC-MS analysis revealed that all the powdered seasonings contained pyrazines related to shrimp-like flavor, although no pyridines were detected.