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http://dx.doi.org/10.5657/FAS.2014.0403

Development of Reaction Flavors with Enzymatic Hydrolysate of Krill Euphausia superba in Ramen Sauce  

Kim, Ye-Joo (Department of Food Science and Technology, Pukyong National University)
Park, Jin-Yong (Department of Food Science and Technology, Pukyong National University)
Park, Hyun-Joo (Department of Food Science and Technology, Pukyong National University)
Kim, Seon-Bong (Department of Food Science and Technology, Pukyong National University)
Chun, Byung-Soo (Department of Food Science and Technology, Pukyong National University)
Lee, Yang-Bong (Department of Food Science and Technology, Pukyong National University)
Publication Information
Fisheries and Aquatic Sciences / v.17, no.4, 2014 , pp. 403-408 More about this Journal
Abstract
Antarctic krill Euphausia superba is an excellent potential source of food protein. We used enzymatic hydrolysate of Antarctic krill and 10 other precursors to seek the optimum krill reaction flavor and apply to ramen sauce. Krill concentrate and powder were compared by sensory evaluation. The krill powder performed better preference, and was added to ramen sauce, which itself performed better than a commercial shrimp flavored sauce. In total, 47 and 39 volatile compounds were identified from krill concentrate and powder, respectively. Both products contained many aldehydes and sulfur-containing compounds. The whisky flavor of aldehydes lowered the shrimp flavor of the krill concentrate. Sulfur-containing compounds were found in krill powder, confirming the results from sensory evaluation.
Keywords
Antarctic krill; Reaction flavor; Ramen sauce; Volatile compounds; Euphausia superba;
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Times Cited By KSCI : 3  (Citation Analysis)
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