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KMID : 0613820100200121829
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Journal of Life Science
2010 Volume.20 No. 12 p.1829 ~ p.1837
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Flavor Modification of Mideoduck (Styela clava) Drips by Maillard Reaction
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Kang Seok-Joong
Jung Sung-Ju
Choi Yeung-Joon
Choi Byeong-Dai
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Abstract
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Mideoduck drips were mixed with amino acids (Met, Tau, Gly, Ala, Thr, Cys), thiamine and sugars (Glucose, Ribose) for flavor modification and evaluation using the Maillard reaction. To mask the seafood flavor, onions, spring onions, garlic, ginger, citric orange and green tea were mixed with Mideoduck drips at 160℃ for 2.5 hr in a stainless still reaction bomb. The glucose/thiamine model reaction system was estimated to be lower than the ribose/thiamine model system, and an extreme case is the ribose/Met model system. Mixed system of glucose, ribose and taurine containing sulfur compounds showed fair results. Among the Mideoduck drips mixed with sugars and amino groups, only thiamine model systems were estimated to be normal. The flavor composition of Mideoduck drips/sugars model system, and long chain fatty acids were composed of 31.32~62.71% total flavor content. The 1,2-benzenedicarboxylic acid dibutylester contents made up more than 20% of the model system in groups A, B and C. From the model system in this study, drip/glucose, drip/ribose, drip/glucose/citric orange, and drip/glucose/glycine/cystine groups showed most intense good flavor.
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KEYWORD
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Mideoduck drip, Maillard reaction, amino acids, sugars
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