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• W179340653 abstract "Redclaw crayfish (Cherax quadricarinatus) is native to Australia and wasintroduced to Malaysia in the past few years. This study on the Redclawcrayfish flavour extract was carried out at three different stages with therespective objectives: 1) screening stage; to determine a suitable extractioncondition, 2) flavour profile comparison with the commercial flavourings; tofind the similarities of flavour profile of Redclaw extract with the commercialflavourings, and 3) identification of aromatic compounds; to determine thearoma profile in Redclaw aqueous extract and cooked crayfish. At thescreening stage, different extraction conditions vis. simmering time (10 - 40min) and temperature (65 - 95OC), Redclaw-water ratio (4 - 6), and saltconcentration (1 - 10%) was carried out for head, tail and claws. Total aminoacids (> 10 mgg-') and taste amino acids (glutamic acid, glycine and alanine)(> 5 mgg-' of the total three amino acids) were chosen as the indicators ofthe flavour quality. Principal Component Analysis (PCA) was used to studythe pattern of amino acid distributions. It was found that extraction conditionsat salt concentration of less than 5.5%; water ratio of less than 5; simmering time and temperature of less than 30 min and 80°C, respectively producedmore taste amino acids (> 5 mgg-' in total) in all extracts. In general, longersimmering time significantly (pc0.05) produced more bitter amino acids,whereas shorter time ( ~ 3 0m in) resulted in higher distribution of sweet andumami-precursor amino acids. Bitter amino acids increased as thetemperature increased above 90°C. Salt concentration and Redclaw-waterratio (wlv) did not give significant affect on the distribution of amino acids inany body-part.At the comparison stage, amino acids, 5' mononucleotides, solublesugars, and organic acids were chosen as the taste-active componentquality indicators. PCA was also used to determine the similarities ofRedclaw extract (EXT) with the selected commercial flavourings. EXTproduced at 85OC for 30 min with 5.0% salt and Redclaw-water ratio of 1:2(wlv) was used in this study. It had relatively lower taste-active componentsthan the selected commercial flavourings. PCA showed that EXT has similaramino acid profiles to shrimp paste and fish sauce in particular that ofglutamic acid and was also similar to fish sauce in its 5' uridinemonophospate (UMP) and 5' cytidine monophospate (CMP) content.Redclaw extract concentrate (RCE) produced has an earthy and cookedcabbage-like, however, less fishy and seafood-like aroma than allcommercial flavourings.Aroma identification of aqueous extract was carried out at pH 7.8, 6.4and 4.6; while cooked Redclaw was maintained at its original pH to determine the effect of pH on aroma profile. At pH 7.8, 6.4 and 4.6, a total of82, 44 and 46 aromatic compounds were identified in the extract,respectively. However at pH 6.4, cooked Redclaw contained 73 positivelyidentified aromatic compounds and did not show similar aroma profile toRCE extracted at the same pH condition. Major aromatic compounds werehydrocarbons (61 - 82%), comprising of alkanes (8 - 19%), alkenes (0.1-1.8%), cyclic hydrocarbons (0.3 - 1.5%) and others hydrocarbons (49 -64%). Butylated hydroxytoluene (BHT) was the dominant compound in allextracts and cooked Redclaw studied." @default.
• W179340653 created "2016-06-24" @default.
• W179340653 creator A5022122673 @default.
• W179340653 date "2005-11-01" @default.
• W179340653 modified "2023-09-24" @default.
• W179340653 title "Optimisation of Extraction Methods and Flavour Profiling of Redclaw (Cherax Quadricarinatus) Crayfish" @default.
• W179340653 hasPublicationYear "2005" @default.
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