• 한국수산과학회지
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• 제39권6호
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• pp.437-440
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• 2006

To develop natural crab-like flavorants from red snow crab Chionoecetes japonicus cooker effluent (RSCCE), the flavor was analyzed during the concentration of RSCCE up to $40^{\circ}Brix$. Using solid phase microextraction (SPME)/gas chromatography (GC)/mass selective detection (MSD), 30 volatile flavor compounds were detected in four RSCCE samples (10, 20, 30, and $40^{\circ}Brix$). These comprised 12 aromatic compounds, 5 N-containing compounds, 2 5-containing compounds, 2 alcohols, 2 aldehydes, and 7 miscellaneous compounds. The amounts of all volatiles except alcohols and aldehydes increased significantly with the concentration (p<0.05). Of the volatiles detected, the most abundant was a dimethyl trisulfide with an odor like onion/cooked cabbage. Of the N-containing compounds (nutty, roasted peanut-like odor), 2-ethyl-5-methylpyrazine was the most abundant, followed by 2,5-dimethylpyrazine and 2-methyl-5-isopropylpyrazine in that order (p<0.05). The N- and S-containing compounds with characteristic odors detected in this experiment are thought to play a positive role in RSCCE during concentration.

• 한국수산과학회지
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• 제39권6호
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• pp.431-436
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• 2006

This study was red snow crab Chionoecetes japonicus cooker effluent (RSCCE) for making a natural crab-like flavorant. The RSCCE ($1\;^{\circ}Brix$ in the initial state) was concentrated up to $40^{\circ}Brix$ to determine the optimal conditions for making a natural flavorant. During concentration, the amino-N content and total acidity increased with the concentration time, while the pH was maintained in range 7.94-8.78. In the acceptance test and quantitative description analysis (QDA), $20^{\circ}Brix$ RSCCE had the best quality in terms of taste (5.87), odor (6.00), and overall acceptance (5.80). Of the taste compounds analyzed in $20^{\circ}Brix$ RSCCE, lactic acid was an abundant non-volatile organic acid, and the nucleotide 5'-inosine monophosphate (IMP) was present, as were four free amino acids: tyrosine, glutamic acid, alanine and glycine. The taste and odor of boiled crabmeat were retained in $20^{\circ}Brix$ RSCCE based on the QDA.

• 한국식품영양학회지
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• 제19권4호
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• pp.466-472
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• 2006

붉은 대게 가공공정 중에 얻어지는 자숙액 및 내장의 천연 게향 소재로서의 가능성을 검토하고자 정미성분을 포함한 신품학적인 특성을 분석 비교한 결과는 다음과 같다. 붉은 대게 자숙액을 $40\;^{\circ}Brix$까지 농축시키면서 관능 검사 및 냄새 특성 강도를 수행한 결과 $30\;^{\circ}Brix$가 가장 양호하였다. 그리고 붉은 대게 농축 자숙액$(30^{\circ}Brix)$과 내장의 불휘발성 유기산에서는 lactic acid가 가장 많았고 다음으로 succinic acid이었다. 핵산 관련 물질은 IMP, Hx 및 GMP가 내장에서 대부분이었고, AMP, HxR, IMP 및 GMP 등이 자숙액에서 대부분을 차지하였다. 내장의 유리 아미노산 총량은 농축 자숙액에 비해 5.6배나 많았다. 조성면에서는 methionine, lysine, arginine, valine, histidine, alanine, hydroxy proline 및 glycine 등 8종이 자숙액 전체 아미노산의 72%를 차지하였고, 내장에서는 methyl histidine, leucine, alanine, glutamic acid, glycine, valine, threonine, taurine, isoleucine 및 serine 등 10종이 전체의 74%를 차지하였다. 결론적으로 천연 게향 제조를 위한 소재로서는 $30\;^{\circ}Brix$ 농도의 붉은 대게 농축 자숙액에 0.5%(w/w)의 붉은 대게 내장을 첨가하는 것이 적합하였다