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Enzymatic Hydrolysis Of Crawfish Processing By-Products For Bioflavor Production., Hyung-Hee Baek
Enzymatic Hydrolysis Of Crawfish Processing By-Products For Bioflavor Production., Hyung-Hee Baek
LSU Historical Dissertations and Theses
Crawfish processing by-products (CPBs) were hydrolyzed using protease to evaluate the potential for bioflavor production. Ten commercial proteases (neutral and alkaline) were tested at both 37$\sp\circ$C and their optimum temperatures using CPBs as substrate. Of these, APL-440 was selected for enzymatic hydrolysis of CPBs on the basis of activity per cost. Response surface methodology (RSM) was used to optimize the hydrolysis of CPBs using APL-440. Optimum hydrolysis conditions for enzymatic hydrolysis of CPBs with APL-440 were determined to be pH 8-9, 65$\sp\circ$C, 2.5 hr reaction time, 75% substrate concentration, and 0.3% APL-440. Two types of CPBs (composite and claw) were …
Instrumental And Sensory Characterization Of The Flavor Of Blue Crab (Callinectes Sapidus) Meat And Processing By-Product., Hau Yin Chung
Instrumental And Sensory Characterization Of The Flavor Of Blue Crab (Callinectes Sapidus) Meat And Processing By-Product., Hau Yin Chung
LSU Historical Dissertations and Theses
Blue crab (Callinectes sapidus) meat and its processing by-product (CPB) were characterized by instrumental, olfactometric, and sensory techniques to determine the usefulness of CPB as a feed stock for flavor recovery. Instrumental analysis with gas chromatography/mass spectrometry (GC/MS) and gas chromatography/Fourier transformed infrared spectroscopy (GC/FTIR) allowed for the identification of 77 and 80 compounds in claw meat and CPB, respectively. Fifty-five compounds were found common to both samples, suggesting that CPB could be a good source for flavor recovery. Quantitatively, trimethylamine (TMA), alkanes (C15-C17, C19), and indole were high ($>$50ng/g) in claw meat while TMA, carbon disulfide, dimethyltrisulfide, alkanes …