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KMID : 1160620100150040304
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Preventive Nutrition and Food Science
2010 Volume.15 No. 4 p.304 ~ p.308
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Development of Boiled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation
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Kim Myung-Chan
Oh Jung-Hwan
Kim Bong-Yeon
Cho Sueng-Mock
Lee Da-Sun
Nam Min-Hee
Lee Yang-Bong
Kim Seon-Bong
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Abstract
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Boiled-type shrimp flavor was developed using Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created using enzymatic hydrolysate of shrimp and adding precursor compounds to increase flavor quality and stability. Amino acid precursors of cysteine and methionine and sugar precursors such as glucose, xylose, ribose and sucrose were tried and their flavor qualities were tested by sensory evaluation. After the optimal precursors were determined, the optimum reaction condition was investigated using pHs of 5, 6, 7, and 8 and reaction times of 1, 2 and 3 hours. The best precursors for boiled-type shrimp flavor were methionine and sucrose. The optimum reaction condition was pH 8.0 and a one hour reaction time.
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KEYWORD
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boiled-type shrimp flavor, reaction flavor, Alcalase, Maillard reaction, sensory evaluation
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