PREPARATION OF HOT-WATER EXTRACT FROM FIS HERIES WASTE

Hot water extracts were prepared under several different conditions fr om crab and shrimp shells which previously were not thought of as raw materials for seasoning processing. 1) Extractability of free amino ac ids, 2) chemical composition of extractive components, 3) sensory eval uation, and 4) a survey on mutagenicity were carried out on these samp les to establish better manufacturing requirements for commercial soup bases. The best extractability was obtained at 100 degrees C, for 3 h . A comparison of crab shell extract and commercially available crab s easoning did not show big differences both in their chemical compositi on or sensory evaluations. Upon concentration, the crab shell extract should have a good chance to be on the market. The shrimp shell extrac t would need to be adjusted, as its shell-like smell is strong. Mutage nicity was below detectable levels in all samples tested.