Preventive Nutrition and Food Science

  • 제15권4호
  • /
  • Pages.304-308
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  • 2010
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Development of Boiled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation

  • Kim, Myung-Chan (MS BIO Co., Ltd., Marine-Bio Center, Silla University) ;
  • Oh, Jung-Hwan (MS BIO Co., Ltd., Marine-Bio Center, Silla University) ;
  • Kim, Bong-Yeon (MS BIO Co., Ltd., Marine-Bio Center, Silla University) ;
  • Cho, Sueng-Mock (Korea Food Research Institute) ;
  • Lee, Da-Sun (Department of Food Science and Technology, Pukyong National University) ;
  • Nam, Min-Hee (Department of Food Science and Technology, Pukyong National University) ;
  • Lee, Yang-Bong (Department of Food Science and Technology, Pukyong National University) ;
  • Kim, Seon-Bong (Department of Food Science and Technology, Pukyong National University)
  • 투고 : 2010.10.25
  • 심사 : 2010.12.19
  • 발행 : 2010.12.31
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초록

Boiled-type shrimp flavor was developed using Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created using enzymatic hydrolysate of shrimp and adding precursor compounds to increase flavor quality and stability. Amino acid precursors of cysteine and methionine and sugar precursors such as glucose, xylose, ribose and sucrose were tried and their flavor qualities were tested by sensory evaluation. After the optimal precursors were determined, the optimum reaction condition was investigated using pHs of 5, 6, 7, and 8 and reaction times of 1, 2 and 3 hours. The best precursors for boiled-type shrimp flavor were methionine and sucrose. The optimum reaction condition was pH 8.0 and a one hour reaction time.

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참고문헌

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피인용 문헌

  1. Compositions, flavour and antiradical properties of products from subcritical water treatment of raw Isada krill vol.50, pp.7, 2015, https://doi.org/10.1111/ijfs.12799
  2. Preparation of Liquid and Solid Seasonings with Shrimp-like Flavor from Isada Krill under Subcritical Water Conditions by Steam Injection vol.22, pp.3, 2016, https://doi.org/10.3136/fstr.22.317