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http://dx.doi.org/10.5657/KFAS.2014.0733

Flavor Improvement of a Complex Extract from Poor-quality, Individually Quick-frozen Oysters Crassostrea gigas  

Hwang, Seok-Min (Department of Food Service Management and Culinary, Changshin University)
Hwang, Young-Suk (Department of Seafood Science and Technology/Institute of Agriculture and Life Science, Gyeongsang National University)
Nam, Hyeon-Gyu (Department of Seafood Science and Technology/Institute of Agriculture and Life Science, Gyeongsang National University)
Lee, Jae-Dong (Department of Seafood Science and Technology/Institute of Agriculture and Life Science, Gyeongsang National University)
Ryu, Seong-Gwi (Songmyung Fisheries Co.)
Oh, Kwang-Soo (Department of Seafood Science and Technology/Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.47, no.6, 2014 , pp. 733-739 More about this Journal
Abstract
To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from these IQF oysters were investigated. The moisture, pH, and volatile basic nitrogen contents of IQF oysters stored for 18 months (18M-IQFO) were 77.9%, 6.32, and 17.9 mg/100 g, respectively. Three different kinds of extract were prepared from 18M-IQFO: a hot-water extract (HE), scrap enzymatic hydrolysate (EH), and complex extract (CE). The respective extracts contained 5.5, 8.6, and 6.6% crude protein and 281.7, 366.0, and 343.0 mg/100 g amino nitrogen, and had 811, 359, and 1,170 mL/kg extraction yields. The CE was superior to the traditional HE in terms of the extraction yield, amino-nitrogen content, and organoleptic qualities, except for the odor. To improve flavor via the Maillard reaction, the reaction system used to produce a desirable flavor comprised CE (Brix $30^{\circ}$), 0.4 M glucose, 0.4 M glycine, and 0.4 M cysteine solution (4:2:1:1, v/v). The reaction time and pH were the independent variables, and the sensory scores for baked potato odor, masking shellfish odor, and boiled meat odor were the dependent variables. The surface response methodology (RSM) analysis of the multiple responses optimization gave a reaction time of 120.6 minutes and pH 7.33 at $120^{\circ}C$. The reaction improved the flavor of CE considerably, as compared to that of the unreacted extract.
Keywords
Crassostrea gigas; IQF oyster; Complex extract; Reaction flavoring; Maillard reaction;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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