Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Improvement in the Fish Odor of Extracts Obtained from Salmon Frame using the Maillard Reaction Treated at High Temperature and Pressure

Maillard 반응에 의한 고온가압처리 연어 frame 추출물의 비린내 개선

  • JI, Seong-Gil (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Koo, Jae-Geun (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Kwon, Jae-Seok (Daesang Food Co. LTD.) ;
  • Han, Byung-Wook (Guryongchon Co. LTD.) ;
  • Kim, Hyung-Jun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 지승길 (군산대학교 식품생명공학과) ;
  • 구재근 (군산대학교 식품생명공학과) ;
  • 권재석 (대상식품 (주)) ;
  • 한병욱 (구룡촌 (주)) ;
  • 김형준 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 허민수 (경상대학교 식품영양학과/해양산업연구소) ;
  • 김진수 (경상대학교 해양식품생명공학과/해양산업연구소)
  • Published : 2009.08.31
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Abstract

This study was conducted to improve the fish odor of extracts obtained from salmon frame. Salmon frame extracts were prepared using four kinds of pretreated salmon frame (salmon frame soaked in soybean milk and fried salmon frame) or containing additives (cystine and xylose-added salmon frame, and methionine and xylose-added salmon frame). Among the extracts prepared in this study, extracts containing cystine and xylose had the highest volatile component intensity and odor sensory score. These suggested that the fish odor of salmon frame extracts can be reduced by adding cystine and xylose before extraction.

Keywords

References

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