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http://dx.doi.org/10.3746/jfn.2010.15.4.304

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)
Publication Information
Preventive Nutrition and Food Science / v.15, no.4, 2010 , pp. 304-308 More about this Journal
Abstract
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.
Keywords
boiled-type shrimp flavor; reaction flavor; Alcalase; Maillard reaction; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
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