Development and characterization of a flavoring agent from oyster cooker effluent.
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 degrees C, 2 h of reaction time, 0.1% amylase mixture (alpha-amylase plus glucoamylase), and 0.2% protease NP. Hydrolysis of OCE led to an increase in free amino acids, with taurine comprising approximately 20% of the total. Inosine monophosphate was predominant (456 mg/100 g) among nucleotides and related compounds. Enzyme hydrolysis increased extractable nitrogen by approximately 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.
Kim
D S
DS
Faculty of Food Science and Biotechnology, Pukyong National University, Pusan 608-737, Korea.
Baek
H H
HH
Ahn
C B
CB
Byun
D S
DS
Jung
K J
KJ
Lee
H G
HG
Cadwallader
K R
KR
Kim
H R
HR
D000818:Animals; D005421:Flavoring Agents / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis; D010125:Ostreidae / Q000737:chemistry*
D005421:Flavoring Agents