Food and Fermentation Industries >

2021 , Vol. 47 >Issue 14: 279 - 286

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026122

Analysis of nutrient and flavor compounds in boiled crayfish waste water

  • XU Wensi ,
  • HU Shiyu ,
  • DENG Juanli ,
  • LI Yangfu ,
  • ZI Luyan ,
  • YANG Qifu ,
  • YANG Pinhong ,
  • ZHOU Shunxiang
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  • 1(College of life and environmental sciences, Hunan University of Arts and Science, Changde 415000, China)
    2(Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Changde 415000, China)
    3(Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area, Changde 415000, China)
    4(Shunxiang Food Co., Ltd., Yiyang 413200, China)

Received date: 2020-11-16

  Revised date: 2020-12-04

  Online published: 2021-08-20

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Abstract

The general nutrients, mineral contents, fatty acids, amino acids, volatile and non-volatile flavor components of waste boiled liquid from crayfish processing were determined and analyzed in this study. The results showed that the solid content of waste boiled liquid was about (0.98±0.17)%. In the freeze-dried powder, the content of crude fat (4.42±0.29)% was low, and the contents of crude ash, crude protein and total sugar were relative higher which were (23.42±1.68)%, (47.33±0.06)% and (19.76±0.27)% respectively. The content of potassium　was as high as 40,500 mg/kg while selenium was only 1.82 mg/kg. Among the total fatty acids, saturated fatty acids and unsaturated fatty acids accounted for (26.86±1.99)% and (73.14±1.99)%, respectively. The essential amino acids were occupied 70% of total amino acids. There were (9.53±0.69)% umami amino acids and (26.29±0.81)% sweetness amino acids in the non-volatile flavor compounds. A total of 73 volatile flavor components were detected by simultaneous distillation extraction method in the crayfish boiled waste water, which contained 28 alkanes, 12 esters, 9 aldehydes, 6 aromatics, 5 alcohols, 4 acids and 9 miscellaneous compounds. The waste boiled waste water from crayfish processing was rich in nutrients and flavors. Processing and utilization may increase the high-value utilization of crayfish products.

Key words： crayfish; boiled liquid; amino acids; flavor

Cite this article

XU Wensi , HU Shiyu , DENG Juanli , LI Yangfu , ZI Luyan , YANG Qifu , YANG Pinhong , ZHOU Shunxiang . Analysis of nutrient and flavor compounds in boiled crayfish waste water[J]. Food and Fermentation Industries, 2021 , 47(14) : 279 -286 . DOI: 10.13995/j.cnki.11-1802/ts.026122

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