Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Enhancing the Flavor of Pearl Oyster (Pinctada fucata) Extract Using Reaction Flavoring

Reaction Flavoring에 의한 진주조개 (Pinctada fucata) 추출물의 풍미개선

  • Kang, Jeong-Goo (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University) ;
  • Nam, Gi-Ho (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Jin-Yeong (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University) ;
  • Hwang, Seok-Min (Division of Marine Life Science / Geoje Cooking Academy, Gyeongsang National University) ;
  • Kim, Jeong-Gyun (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University) ;
  • Oh, Kwang-Soo (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University)
  • 강정구 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 남기호 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 강진영 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 황석민 (경상대학교 해양생명과학부.거제요리전문학원) ;
  • 김정균 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 오광수 (경상대학교 해양생명과학부.해양산업연구소)
  • Published : 2007.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The optimal substrates and reaction flavoring conditions were examined to develop pearl oyster extract (POE) flavor using the Maillard reaction under a model system. The sugar for the Maillard reaction was glucose, and the amino acid was cysteine, with glycine as the reaction substrate. A three-dimensional response surface method was used to monitor the dynamic changes of the substrates during the Maillard reaction. To enhance the flavor of POE, a two-step enzymatic hydrolysate (Brix $20^{\circ}$) was reacted with the precursors (1:1, v/v). A 2:1:1 mixture of 0.4 M glucose:0.4 M glycine:0.4 M cysteine (v/v) was selected as a suitable reaction system for the reappearance of baked potato odor and boiled meat odor, and masking the shellfish odor. The two-step enzymatic hydrolysate and selected precursors were reacted in a high-pressure reactor to optimize the reaction parameters. The optimum conditions were 150 minutes at $120\;^{\circ}C$ and pH 7.0. The pH was the most critical factor for the response of the baked potato odor and masking the shellfish odor, while the reaction time affected the reappearance of the boiled meat odor.

Keywords

References

  1. Cha, Y.J., E.J. Kim and H.H. Baek. 1995. Processing of pen shell by-product hydrolysate using response surface methodology. Kor. J. Food Sci. Technol., 27, 958-963
  2. Cha, YJ., J.S. Ahn, E.J. Jeong, W.J. Cho, H.Y Lee and H. Kim. 2005. Comparison of crab-like flavor components produced from snow crab cooker effluents by reaction flavor system. Abstract, Ann. Meet. Jap. Soc. Sci. Fish., 281
  3. Han, H.S. 1999. Statistic Data Analysis. Chungmungak, Seoul, Korea
  4. Hofmann, T. and P. Schiberle. 1995. Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques. J. Agric. Food Chem., 43, 2187-2194 https://doi.org/10.1021/jf00056a042
  5. Hsieh, Y.P.C., A.M. Pearson and W.T. Magee. 1980. Development of a synthetic meat flavor mixture by using surface response methodology. J. Food Sci., 45, 1125-1130 https://doi.org/10.1111/j.1365-2621.1980.tb06502.x
  6. Kim, K.O., S.S. Kim, R.K. Sung and YC. Lee. 1993. Sensory Evaluation Method and Application. Sin-kwang Pub. Co., Seoul, Korea
  7. Kim, H. 2002. Functional flavorants produced from seafood by-products by reaction flavoring techniques. Ph.D. Dissertation, Chanwon National University, Korea
  8. Kim, K.W. and H.H. Baek. 2003. Development of a burnt beef flavor by reaction flavor technology. Kor. J. Food Sci. Technol., 35, 1045-1052
  9. Ko, S.N., S.H. Yoon, S.K. Yoon and W.J. Kim. 1997. Development of meat-like flavor by maillard reaction of model system with amino acids and sugars. Kor. J. Food Sci. Technol., 29, 827-838
  10. Lee, G.D., J.S. Kim and J.H. Kwon. 1996. Monitoring of dynamic changes in maillard reaction substrates by response surface methodology. Kor. J. Food Technol., 28, 212-219
  11. Macleod, G. 1986. The scientific and technological basis of meat flavors. In Developments of Food Flavors. Birch, G.G. and M.G. Lindle. eds. Elsevier Applied Science, London, 191-223
  12. Manley, C.H. 1994. Process Flavors. Chapman and Hill, New York, USA
  13. Manley, C.H. and S. Ahmedi. 1995. The development of process flavors. Trends Food Sci. Technol., 6, 46-51 https://doi.org/10.1016/S0924-2244(00)88942-6
  14. Moon, J.H. and K.S. Oh. 2003. Marine flavoring product extracted by 2 step enzyme hydrolysis and process for preparation thereof. Korean Patent 0394186
  15. Moupuet, C., J.D. Dumas and S. Guibert. 1992. Texturization of sweetened mango pulp: Optimization using response surface methodology. J. Food Sci., 57, 1395-1400 https://doi.org/10.1111/j.1365-2621.1992.tb06867.x
  16. Myers, R.H. 1971. Response Surface Methodology. Allyn and Bacon Inc., Boston, MA, USA
  17. Nagodawithana, T.W. 1995. Savory Flavors. Esteekay Associate, Inc., Milwaukee, USA
  18. Oh, K.S. 1998. Processing of flavoring substances from low-utilized shellfishes. J. Kor. Fish. Soc., 31, 791-798
  19. Reyes, F.G.R., B. Poocharoen and R.E. Wrolstad. 1982. Maillard browning reaction of sugar-glycine model system: Changes in sugar concentration, color, appearance. J. Food Sci., 47, 1376-1379 https://doi.org/10.1111/j.1365-2621.1982.tb07690.x
  20. SAS. 1988. SAS/STAT. User's Guide Version 6. 4th ed., SAS Institute Inc., Cary, NC, 1457-1478
  21. Sheldon, S.A. 1988. Volatile compounds produced in L-cysteine/D-glucose model system by sun-light irradiation. J. Food Sci., 53, 196-198 https://doi.org/10.1111/j.1365-2621.1988.tb10207.x
  22. Yoon, S.H., J.K. Lee, H.S. Nam and H.J. Lee. 1994. Formation of meatlike flavors by maillard reaction using hydrolyzed vegetable protein (HVP). Kor. J. Food Sci. Technol., 26. 781-786