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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Development and characterization of a flavoring agent from oyster cooker effluent
1Faculty of Food Science and Biotechnology, Pukyong National University, Pusan 608-737, Korea.
Journal of Agricultural and Food Chemistry
|October 29, 2000
Summary
Enzyme treatment of oyster cooker effluent (OCE) enhances its nutritional value by increasing amino acids and nucleotides. This process offers a potential solution for managing OCE wastewater challenges.
Area of Science:
- Food Science
- Biotechnology
- Environmental Science
Background:
- Oyster cooker effluent (OCE) is a significant byproduct of seafood processing.
- OCE presents a wastewater disposal challenge due to its composition.
- Valorizing OCE can offer economic and environmental benefits.
Purpose of the Study:
- To optimize enzymatic hydrolysis of concentrated oyster cooker effluent (OCE).
- To characterize the biochemical changes in OCE after enzymatic treatment.
- To assess the potential of enzyme-hydrolyzed OCE as a valuable product.
Main Methods:
- Determined optimal conditions for enzymatic hydrolysis: 50°C, 2h, 0.1% amylase mixture, 0.2% protease NP.
- Analyzed changes in free amino acids, nucleotides, and nitrogen content.
- Identified key aroma-active compounds using gas chromatography-mass spectrometry.
Main Results:
- Hydrolysis increased free amino acids, with taurine at ~20% of total.
- Inosine monophosphate was the predominant nucleotide (456 mg/100 g).
- Extractable nitrogen content doubled; volatile compounds like 2-acetyl-1-pyrroline were identified.
Conclusions:
- Enzymatic hydrolysis effectively modifies OCE composition, increasing valuable compounds.
- Hydrolyzed OCE shows potential for use in other applications, reducing wastewater burden.
- Optimized enzymatic treatment provides a sustainable approach to managing seafood processing waste.
