Département des sciences des aliments, Université Laval, Institut sur la nutrition et les aliments fonctionnels, Pavillon Paul-Comtois, QC, Canada.
Département de phytologie, Université Laval, Pavillon de l'Envirotron, QC, Canada.
J Sci Food Agric. 2020 Jan 15;100(1):384-393. doi: 10.1002/jsfa.10066. Epub 2019 Nov 9.
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.
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 ) and minerals (386 g kg ) 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.
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.
海产品加工会在环境中产生大量的固体和液体废物。这些废物代表了用于食品、制药和化妆品应用的高价值生物分子的潜在来源。与固体副产物相比，针对废水的增值研究非常少。然而，烹饪水具有很高的有机污染负荷，其中可能含有有价值的分子，如蛋白质、色素和风味化合物。雪蟹（Chionoecetes opilio）加工业是加拿大渔业中最重要的加工业之一，尽管其烹饪废水的组成尚未得到很好的描述。
本研究集中并增值了雪蟹烹饪废水中的生物质，以开发用于食品应用的产品。设计并优化了一种膜工艺来浓缩废水。分析了浓缩物的化学成分，包括鉴定风味特征化合物。提取物主要由蛋白质（592 g/kg）和矿物质（386 g/kg）组成，并含有理想的风味化合物。还评估了它们的功能特性（溶解度、持水能力、持油能力）和抗氧化活性，并验证了它们的安全性。
通常被视为废物的雪蟹加工设施产生的烹饪废水可以浓缩并转化为食品工业的天然香气。© 2019 化学工业协会。
