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http://dx.doi.org/10.5657/kfas.2009.42.4.316

Improvement in the Fish Odor of Extracts Obtained from Salmon Frame using the Maillard Reaction Treated at High Temperature and Pressure  

JI, Seong-Gil (Department of Food Science and Biotechnology, Kunsan National University)
Koo, Jae-Geun (Department of Food Science and Biotechnology, Kunsan National University)
Kwon, Jae-Seok (Daesang Food Co. LTD.)
Han, Byung-Wook (Guryongchon Co. LTD.)
Kim, Hyung-Jun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Heu, Min-Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.42, no.4, 2009 , pp. 316-321 More about this Journal
Abstract
This study was conducted to improve the fish odor of extracts obtained from salmon frame. Salmon frame extracts were prepared using four kinds of pretreated salmon frame (salmon frame soaked in soybean milk and fried salmon frame) or containing additives (cystine and xylose-added salmon frame, and methionine and xylose-added salmon frame). Among the extracts prepared in this study, extracts containing cystine and xylose had the highest volatile component intensity and odor sensory score. These suggested that the fish odor of salmon frame extracts can be reduced by adding cystine and xylose before extraction.
Keywords
Salmon; Salmon by-products; Salmon frame; Fish odor; Fish Gomtang;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
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