Comparison of Pyrazines Formed in Chicken By-Products Hydrolyzed by Enzymes

효소 처리된 닭고기 부산물에서 헝성된 pyrazines의 비교

  • 손성희 (이화여자대학교 식품영양학과) ;
  • 조인희 (이화여자대학교 식품영양학과) ;
  • 김영석 (이화여자대학교 식품영양학과)
  • Published : 2004.06.01

Abstract

To investigate the formation of pyrazines, by-products of chicken were hydrolyzed by protease/peptidase for 4, 8 and 24 hours, after which the hydrolysates were heated with glucose, fructose and xylose, respectively, at l80$^{\circ}C$ for l00min. The formation of pyrazines showed a significant difference by quality and quantity according to the degree of protein hydrolysis. Especially, the formation of 2-methyl pyrazine and 2-ethyl-5-methyl pyrazine was considerably affected by, the degree of protein hydrolysis. Also, 3-ethyl-5-methyl pyrazine, 2-butyl-3-methyl pyrazine, 2-butyl-3,5-dimethyl pyrazine, methyl pyrazine, and 3-ethyl-5-methyl pyrazine were identified only in the hydrolysates for 24 hours.

Keywords

References

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