Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 5
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- Pages.839-846
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- 1997
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- 0367-6293(pISSN)
Development of Meat-like Flavor by Maillard Reaction with Addition of Natural Flavoring Materials
천연 조미향상물질의 첨가에 의한 Maillard 반응에서 Meat-like Flavor의 개발
- Ko, Soon-Nam (Department of Food Science and Technology, Sejong University) ;
- Nam, Hee-Sop (Nong-Shim Research and Development Center) ;
- Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
- Published : 1997.10.01
Abstract
Addition of three natural flavoring materials, hydrolyzed vegetable protein (HVP), hydrolyzed animal protein (HAP) and yeast extract (YE), into 0.2 M cystine-0.1 M lactose-0.1 M maltose solution (control) was studied for development of meat-like flavor by Maillard reaction. The HVP, HAP and YE were added individually at various concentrations and were mixed at selected concentration in order to compare their effects. The absorbance, color, sensory characteristics and volatile compounds of the solutions after the reaction at
Meat-like flavor를 생성하고자 당과 아미노산 혼합액인 0.2 M cystine-0.1 M lactose-0.1 M maltose를 대조구로 하여 천연 조미향상물질(HVP, HAP, YE)을 첨가하였다. 천연 조미향상물질의 첨가는 대조구에 농도별로 단독 첨가하였으며 단독 첨가시 선정된 농도의 HVP, HAP나 YE를 혼합하여 그 영향을 비교하였다. Meat-like flavor 생성에 유사한 조건인
Keywords
- meat-like flavor;
- Maillard reaction;
- hydrolyzed vegetable protein (HVP);
- hydrolyzed animal protein (HAP);
- yeast extract (YE)