• 한국축산식품학회지
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• 제33권2호
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• pp.214-220
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• 2013

The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2% $PbO_2$ treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% $PbO_2$. It confirmed that binding of lead prevent the maillard reaction in the pidan treated with $PbO_2$. Benzaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% $ZnCl_2$ reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% $PbO_2$ and 0.2% $ZnCl_2$ showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% $ZnCl_2$ treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% $PbO_2$ treated pidan yolk. Thus, cations in the pickling solution affect the flavor characteristics of pidan white and yolk.

• 한국축산식품학회지
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• 제40권1호
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• pp.44-54
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• 2020

The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180℃ oven until the internal temperature reached 60℃, and the other group was oven cooked until 35℃, then cooked in a 250℃ pan until the internal temperature reached 60℃. Despite a noticeable change in appearance due to the high temperature of the searing, there was no significant difference in juiciness, water content, and cooking loss between the searing-cooked and the oven-cooked steaks. However, in searing cooking, both scores of overall flavor and roast meat flavor were significantly higher than those of oven cooking. In the searing-cooked steak, the reducing sugar, which is a reactant of the Maillard reaction, was lower and Maillard-reaction products were higher than oven-cooked steak. From our results, it can be concluded that searing does not improve juiciness of the steak, but improves the flavor of beef steak due to higher levels of Maillard reaction products.

• 한국수산과학회지
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• 제56권2호
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• pp.174-181
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• 2023

Volatile flavor compounds of optimal Maillard reactions (MR) derived with the addition of precursors (AP), control (without AP) and raw as anchovy Engraulis japonicus sauce residue were identified and comparatively analyzed using solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS). MR was produced by adding 1% (w/w) glucose and mixed amino acids (threonine 0.543%, glutamic acid 0.194%, glycine 0.382%, w/w) to raw (100 g of anchovy sauce residue and 100 mL of distilled water), and heating at 110 ℃ for 2 h. Among 65 flavor components detected, 7 compounds were produced through Maillard reaction to change in content. A total of 7 volatile flavor compounds, including 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol, tended to increase in the order of raw, control, and MR, but methylpyrazine was not detected in control. Amounts of 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol having positive odors (dark chocolate-, garlic-, hazelnut-, cooked potato-like) were 11.04, 50.15, 3.25, 8.38, 4.60, 9.59, and 3.08 times higher, respectively, in MR than those in raw.

• 농업과학연구
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• 제36권2호
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• pp.219-224
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• 2009

효소적 공법을 이용하여 합성한 기능성 modified-butterfat들(MF668과 MF866)의 향기성분 분석을 전자코와 SPME-GC/MS를 가지고 수행하였다. 전자코 분석결과, 기질로 사용된 ABF와 FSO, 그리고 생성물인 MF668과 MF866은 제1주성분 값의 95.16%기여율로 서로 다른 향기패턴을 갖음을 확인하였다. 신속하며 간편한 SPME-GC/MS분석결과, MF668과 MF866에서는 기질에서보다 더 다양한 aldehyde류, ketone류, acid류 등이 검출되었다. 이는 반응과정 중 생성될 수 있는 산화물로 추후 항산화제 연구가 필요함을 입증하였다.

• 한국양식학회:학술대회논문집
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• 한국양식학회 2004년도 수산관련학회 공동학술대회 발표요지집
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• pp.107-108
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• 2004

• 한국축산식품학회지
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• 제32권5호
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• pp.644-651
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• 2012

MRP유래 육류 향미제의 향미 증강을 위하여 리보오스와 저 Glu 소맥글루텐 산 가수분해물을 기본 기질로 한 향미 조성물에 온도와 압력 조건별로 추출한 lard SC-$CO_2$ 분획을 첨가하여 향미제를 제조하였다. 이렇게 제조된 육류 향미제의 SMart nose를 이용한 향기패턴과 관능적 특성을 비교분석하여 향 특성이 우수한 육류 향미제를 개발하고자 하였다. Lard SC-$CO_2$분획 추출시 $40^{\circ}C$ 이상의 온도에서는 추출 수율이 증가하지 않았으며, 추출온도를 $40^{\circ}C$로 고정하여 30-60 MPa의 압력에서 추출하였을 때 40 MPa 이상에서 추출효율이 크게 증가하였다. 추출된 lard SC-$CO_2$ 분획들의 SMart nose를 이용한 향기패턴 분석을 실시한 결과, $40^{\circ}C$에서 원료 lard와 30 MPa에서 추출한 lard SC-$CO_2$ 분획의 향기패턴은 40 MPa 이상의 압력에서 추출한 분획들과 구별되었으나 40 MPa 이상의 압력에서 추출한 분획들은 서로 유사한 향기패턴을 나타내었다. 그러나 40 MPa 이상 압력 추출 lard SC-$CO_2$ 분획은 다른 flavor전구체와 반응시켰을 때 다른 전구체들과의 상호반응을 통해 뚜렷한 향기패턴의 차이를 나타내었다. 관능검사 결과 MRP based 육류향미제의 전체적 기호도는 $40^{\circ}C$, 50 MPa에서 추출한 lard SC-$CO_2$ 분획을 첨가한 MRP based meat flavor과 $40^{\circ}C$, 60 MPa에서 추출한 lard SC-$CO_2$ 분획첨가 MRP based meat flavor가 가장 높게 나타났다. 따라서 육류 향 증강 MRP based meat flavor의 전구체로 lard를 초임계 추출하기 위한 최적 조건은 $40^{\circ}C$에서 압력을 50 및 60 MPa로 이 조건에서 추출시 높은 경제성과 관능적 우수성이 확보된 육류 향미제 생산이 가능하다고 판단된다.

• 한국식품과학회지
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• 제14권4호
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• pp.330-335
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• 1982

오렌지향을 갖는 분말음료의 모델시스템을 설정하여 각기 $4^{\circ}$, $21^{\circ}$, $35^{\circ}$, $45^{\circ}$, C에서 약 180일간 저장하여 아스코르빈산의 파괴를 측정하였다. 본 모델시스템에서 아스코르빈산의 파괴는 1차 반응이었으며 반응속도에 대한 온도와의 관계는 Arrhenius식에 따랐다. 아스코르빈산의 파괴에 대한 활성화 에너지는 3.3 Kcal/mole 이었으며 아스코르빈산의 잔존량과 향미 평점간의 상관관계에서 25% 이상 파괴되면 이미를 느낄 수 있었다. Simulation 모델을 적용하여 분말음료의 품질을 예견한바, 저장시험의 결과와 Simulation간의 오차는 약 3% 이내로 매우 만족스러웠다. 이러한 결과로 분말음료의 품질을 Simulation을 이용하여 예견할 수 있음으로 보여주었다.

• Asian-Australasian Journal of Animal Sciences
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• 제33권8호
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• pp.1339-1351
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• 2020

Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins. Methods: Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4℃. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55℃ for 5 h and then raised to 60℃ for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties. Results: The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV- or SV+TC- treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores. Conclusion: Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1495-1499
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• 2009

The volatiles formed from the reactions of L-ascorbic acid with L-alanine at 5 different pH (5, 6, 7, 8, or 9) and $140{\pm}2^{\circ}C$ for 2 hr was performed using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis were identified to be 25 different kinds. The reaction between L-ascorbic acid and L-alanine led mainly to the formation of pyrazines. Many of these were alkylpyrazines, such as 3-ethyl-2,5-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 3,5-diethyl-2-methylpyrazine, methylpyrazine, 2-ethyl-6-methylpyrazine, and 2,3-diethyl-5-methylpyrazine, other compounds identified were furans, phenols, benzoquinones, 2,4,6-trimethylpyridine, and 2-methylbenzoxazole. The studies showed that furans, such as furfural and benzofuran were formed mainly at acidic pH. In contrast, higher pH values could promote the production of pyrazines.

• 한국식품영양과학회지
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• 제31권1호
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• pp.21-25
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• 2002

당-단백질의 가열반응 시에 생성되는 향기성분의 형성에 지질의 산화생성물이 어떠한 영향을 미치는가를 알아보고자 casein과 glucose(CG) 그리고 지질을 첨가한 사료(CGL)를 6$0^{\circ}C$에서 각각 2, 4주씩 저장한 후에 pressure reactor에 넣어 16$0^{\circ}C$에서 60분 가열 반응시킨 시료에서 향기성분을 추출하였다. Casein, glucose, 지질(CGL) 시료에서 단백질과 환원당의 반응물이 지질의 산화생성물과 반응하여 생성된 함질소 헤테로 고리화합물인 pyrazine, methylpyrazine과 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine과 2-acetylpyrrole이 확인되었다. 또한 지질의 가열산화 분해성분인 3-methyll-butanol, heptanal, nonanal, 2-heptanone과 짧은 사슬의 지방산인 heptanoic acid, octanoic 가 검출되었다. 또 다른 화합물로 2-acetylfuran이 검출되었으며 glucose의 분해산물인 5-hdroxymethyl-2-furfural은 aems 시료에서 가장 큰 peak로 그 함량이 현저하게 많았다. 이상의 결과로 보아 시료에 첨가된 지질은 당-단백질 가열반응 시 생성되는 향기성분의 수와 그 함량을 증대시키는 작용을 하였다고 할 수 있다