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KMID : 1134819960250040617
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 4 p.617 ~ p.626
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Development of Functional Seasoning Agents from Skipjack Processing By - product with Commercial Proteases - 2. Flavor Compounds in Powdered Skipjack Hydrolysate
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Kim Eun-Jung
Cha Yong-Jun
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Abstract
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Nitrogenous compounds in hydrolysate of skipjack processing by-product(SPB) was increased 6.4 times in amount comparing that of raw SPB. The major compounds in hydrolysate were anserine, histidine, leucine, hydroxyproline, arginine, phenylalanine and taurine, and composed 56.25% of total nitrogenous compounds. In fatty acid composition, the highest amount was saturated fatty acids in both samples. Polyunsaturated fatty acids such as C_(20:5) and C_(22:6) were increased after hydrolysis. A total of 99 volatile compounds was detected in raw and hydrolysate of SPB by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass chromatography. Of these, 75 compounds were identified in raw SPB, while 72 compounds were identified in hydrolysate of SPB. These compounds were composed mainly of 28 aldehydes, 20 ketones, 19 alcohols, 5 nitrogen containing compounds, 5 aromatic hydrocarbons, 4 furans and 12 miscellaneous compounds. Levels of aldehydes and aromatic hydrocarbons decreased after hydrolysis, whereas heterocyclic compounds such as pyrazines, furans increased.
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KEYWORD
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hydrolysate, skipjack processing by-product, flavor compounds, nitrogenous componuds
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