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) |
1 | Cha YJ, Baek HH and Hsieh TC. 1992. Volatile components in flavor concentrates from crayfish processing waste. J Sci Food Agric 58, 239-243. DOI |
2 | Chen D and Zhang M. 2006. Analysis of volatile compounds in Chinese mitten crab (Eriocheir sinensis). J Food Drug Anal 14, 297-303. |
3 | Chung HY and Cadwallader KR. 1993. Volatile components in blue crab (Callinectes sapidus) meat and processing by-product. J Food Sci 58, 1203-1211. DOI ScienceOn |
4 | Collin S, Osman M, Delcambre S, El-Zayat AI and Dufour JP. 1993. Investigation of volatile flavor compounds in fresh and ripened Domiati cheeses. J Agric Food Chem 41, 1659-1663. DOI ScienceOn |
5 | El-sayed AM, Heppelthwaite VJ, Manning LM, Gibb AR and Suckling DM. 2005. Volatile constituents of fermented sugar baits and their attraction to Lepidopteran species. J Agric Food Chem 53, 953-958. DOI ScienceOn |
6 | Engels WJM, Dekker R, de Jong C, Neeter R and Visser S. 1997. A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. Int Dairy J 7, 255-263. DOI ScienceOn |
7 | Fors S. 1983. Sensory properties of volatile Maillard reaction products and related compounds, a literature review. SIK-The Swedish Food Institute, Goteborg, Sweden, 185-286. |
8 | Heath HB and Reineccius G. 1986. Changes in food due to processing. Flavor Chemistry and Technology. Machillan Publishers, England, 71-111, |
9 | Kim HW, Kim YJ, Bae SK and Shim GS. 2001. Studies on the principal taste components in soup base of commercial ramyons. Korean J Food Sci Technol 33, 28-32. 과학기술학회마을 |
10 | Kim JS, Moon GS and Lee YS. 2009. Quality characteristics of soybean paste added with krill. J East Asian Soc Dietary Life 19, 776-782. 과학기술학회마을 |
11 | Kim KM, Cho YB, Hwang YJ, Lee DS and Lee YB. 2012. Comparison of general composition of cooked krill and alcalase optimization for maximum antioxidative activity by using response surface methodology. Korean J Culinary Res 18, 15-26. 과학기술학회마을 |
12 | Kim KM, Park HJ, Nam MH, Kim SB, Chun BS and Lee YB. 2013. Headspace volatile compounds of krill reaction flavor and its application to Teriyaki sauce. Korean J Culinary Res 19, 105-115. 과학기술학회마을 |
13 | Kim MC. 2011. Development of reaction flavors with enzymatic hydrolysate of krill and its application to Teriyaki sauce. Ph.D. Thesis, Pukyong National University Busan, Korea. |
14 | Lee DK. 1999. A study on utilization of Antarctic krill as food resources. Ph.M. Thesis, University of Yonsei, Seoul, Korea. |
15 | Kim MJ, Shin SN and Kim SK. 2000. Proximate composition and calorie of Korean instant noodles. Korean J Food Sci Technol 32, 1043-1050. 과학기술학회마을 |
16 | KOTRA. 2005. Korean ramen catches the Canadian's appetite. http://www.globalwindow.org. |
17 | Kubota K, Uchida C, Kurosawa K, Komuro A and Kobayasi A. 1988. Identification and formation of characteristics volatile compounds from cooked shrimp. In: Thermal Generation of Aroma. Shahidi F, Cadwallader KR, eds. ACS Symposium Series, 674, 376-385. |
18 | Lee EH, Cho SY, Cha YJ, Park HS and Kwon CS. 1984. Studies on the processing of krill sauce. J Korean Soc Food Nutr 13, 97-106. 과학기술학회마을 |
19 | Lee EH, Cha YJ, Oh KS and Koo JK. 1985. Processing of intermediate product (krill paste) derived from krill. Kor J Fish Aquat Sci 18, 195-205. 과학기술학회마을 |
20 | Lee KI, Cho JE and Ahn HG. 2007. Volatile flavor compounds identified from the sauces with waste of shrimp, crab and lobster. Korean J Culinary Res 13, 119-128 과학기술학회마을 |
21 | Maga JA. 1982. Pyrazines in flavor. In: Morton ID and Mac Leod AJ, eds. Food Flavors, Elsevier, Amsterdam, Netherlands, 283-323. |
22 | Manley CH. 1994. Process flavor. In: Reineccius GR, eds. Source Book of Flavor, Chapman & Hill, New York, USA, 139-154. |
23 | Moio L, Dekimpe J, Etievant PX and Addeo F. 1993. Comparison of the neutral volatile compounds in Mozzarella cheese made from bovine and water buffalo milk. Italian J Food Sci 5, 215-225. |
24 | Park HJ, Ham KS, Kim DM and Kim KH. 1988. Decrease of fluoride content of Antarctic krill. Korean J Food Sci Technol 20, 19-22. 과학기술학회마을 |
25 | Mottram DS. 1991. Volatile Compounds in Foods and Beverages. Maarse H, ed. J Food Sci Technol, New York, USA, 107-77. |
26 | Neeter R and de Jong C. 1992. Flavour research on milk products: use of purge-and-trap techniques. Voed Technol 25, 11-13. |
27 | Oh IH, Jang CH, Kim WG and Yang SY. 2011. Development of solid/liquid separation technique for krill (Eupausia superba). J Lives Hous Env 17, 33-38. |
28 | Shahidi F. 1989. Flavor of cooked meats. In: Flavor Chemistry: Trends and Developments. Teranishi R, Buttery RG and Shahidi F, eds. American Chemical Society, Washington DC. U.S.A., 188-201. |
29 | Tou JC, Jaczynski J and Chen YC. 2007. Krill for human consumption: nutritional value and potential health benefits. Nutr Rev 65, 63-77. |
30 | Wang J, Jin G, Zhang W, Ahn DU and Zhang J. 2012. Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham. LWT - Food Sci Technol 48, 102-106. DOI ScienceOn |
31 | Werkhoff P, Bruning J, Emberger R, Guntert M, Kopsel M, Kuhn W and Surburg H. 1990. Isolation and characterization of volatile sulfur-containing meat flavor components in model systems. J Agric Food Chem 38, 777-791. DOI |