Development of Boiled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation
2010
Kim, M.C., Silla University, Busan, Republic of Korea | Oh, J.H., Silla University, Busan, Republic of Korea | Kim, B.Y., Silla University, Busan, Republic of Korea | Cho, S.M., Korea Food Research Institute, Sungnam, Republic of Korea | Lee, D.S., Pukyong National University, Busan, Republic of Korea | Nam, M.H., Pukyong National University, Busan, Republic of Korea | Lee, Y.B., Pukyong National University, Busan, Republic of Korea | Kim, S.B., Pukyong National University, Busan, Republic of Korea
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.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Korea Agricultural Science Digital Library