CRAYFISH HEPATOPANCREATIC EXTRACT IMPROVES FLAVOR EXTRACTABILITY FROMA CRAB PROCESSING BY-PRODUCT

Incorporation of crayfish hepatopancreatic extract (CHE) improved the extraction of volatile flavor compounds and increased the extractabili ty of nonvolatile nitrogen compounds from crab hard tissue (CHT) obtai ned by mechanical separation of composite processing by-product. Optim um reaction conditions for hydrolysis of CHT protein were 2 hr reactio n with 1 mt CHE per 10g CHT at 45 degrees C. Concentration of volatile flavor compounds increased significantly in CHE-treated CHT compared with those from untreated substrate; however, dienals and aromatic hyd rocarbons decreased. Pyrazines, especially 2-ethyl-6-methylpyrazine an d 2,3-dimethylpyrazine, were in markedly higher concentrations due to CHE treatment.