Valorization of snow crab ( Chionoecetes opilio) cooking effluents for food applications
Abstract BACKGROUND Seafood processing generates significant amounts of solid and liquid waste in the environment. Such waste represents a potential source of high‐value biomolecules for food, pharmaceutic and cosmetic applications. There are very few studies on the valorization of wastewaters compa...
| Published in: | Journal of the Science of Food and Agriculture |
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| Main Authors: | , , , , , |
| Other Authors: | |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
2019
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1002/jsfa.10066 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10066 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/jsfa.10066 |
| Summary: | Abstract BACKGROUND Seafood processing generates significant amounts of solid and liquid waste in the environment. Such waste represents a potential source of high‐value biomolecules for food, pharmaceutic and cosmetic applications. There are very few studies on the valorization of wastewaters compared to solid by‐products. However, cooking waters are characterized by a high organic polluting load, which could contain valuable molecules such as proteins, pigments and flavor compounds. Snow crab ( Chionoecetes opilio ) processing is included among the most important processes in Canadian fisheries, although its cooking effluent composition is not well characterized. RESULTS The present study concentrated and valorized the biomass in snow crab cooking wastewaters for the development of products for food applications. A membrane process was designed and optimized to concentrate the effluents. The chemical composition of the concentrates was analyzed, including characterizing the flavor profile compounds. The extracts were mainly composed of proteins (592 g kg −1 ) and minerals (386 g kg −1 ) and contained desirable flavor compounds. Their functional properties (solubility, water‐holding capacity, oil‐holding capacity) and antioxidant activities were also assessed, and their safety was verified. CONCLUSION The cooking effluents generated by snow crab processing facilities, usually considered as waste, can be concentrated and turned into a natural aroma for the food industry. © 2019 Society of Chemical Industry |
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