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Continued Development of Savory Seafood Flavour Extracts from Seafood Bi-products and Waste

持续开发从海鲜副产品和废物中提取的咸味海鲜风味提取物

基本信息

批准号：
549216-2019
负责人：
Mitton, Natalie
金额：
$ 0.91万
依托单位：
Holland College
依托单位国家：
加拿大
项目类别：
Engage Plus Grants for Colleges
财政年份：
2019
资助国家：
加拿大
起止时间：
2019-01-01 至 2020-12-31
项目状态：
已结题

来源：
https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=674902
关键词：
Continued Development Savory Seafood Flavour

项目摘要

Canada's Smartest Kitchen at Holland College began working with Foodarom in July 2019 and the relationship has progressed extremely well. In the initial engagement, CSK and Foodarom successfully developed 25 new prototype flavourings from seafood biproducts and waste. Foodarom is a Canadian company that specializes in custom flavour additives for the food industry. Focus on the seafood extracts was priority of this engage project based on market research gathered at the onset of the project and the very limited availability of other such flavourings. Organoleptic sensory evaluation, process modification and enhancement and improvements to extract yield and flavours on the new extracts were completed. In addition, examination of differences in end products were tested by manipulation of the starting materials (raw vs. cooked, etc.) In this next phase of work, with support from the Engage Plus, the top performing eight flavour fractions from the initial process methods and resulting prototypes will be selected for method validation and scale up to pilot production (50-100kg) and then to full commercial production (1000kg). Research into methods to improve yield throughout the scale-up process will be completed as well. Evaluation of pressure cooking, grind size of starting material and extraction ratios.

荷兰学院的加拿大最聪明的厨房于2019年7月开始与Foodarom合作，双方的关系进展非常顺利。在最初的合作中，CSK和Foodarom成功地从海鲜副产品和废物中开发了25种新的原型调味品。Foodarom是一家加拿大公司，专门为食品行业提供定制风味添加剂。根据项目开始时收集的市场研究以及其他此类调味品的有限供应，重点关注海鲜提取物是该参与项目的优先事项。对新提取物进行了感官评价、工艺改进和提高，并对提取物得率和风味进行了改进。此外，通过操作起始物料（生的与熟的等）检测最终产品的差异。在下一阶段的工作中，在Engage Plus的支持下，将从初始工艺方法和由此产生的原型中选择表现最好的八种风味组分进行方法验证，并扩大到中试生产（50- 100公斤），然后进行全面的商业生产（1000公斤）。还将完成对在整个扩大规模过程中提高产量的方法的研究。评价压力蒸煮、起始材料的研磨粒度和提取率。