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KMID : 1134820070360091182
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 9 p.1182 ~ p.1187
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Effects of Different Drying Methods on Fatty Acids, Free Amino Acids, and Browning of Dried Alaska Pollack
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Choi Hee-Sun
Kim Jong-Hwan
Kim Jae-Cherl
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Abstract
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Changes in composition of fatty acids and free amino acids in three differently dried Alaska pollack (sun dried, naturally cyclic freeze?thaw dried, and 1?year?aged cyclic freeze?thaw dried Alaska pollack (Hwangtae)) were investigated to correlate them with browning reactions in drying and aging Alaska pollack. Major fatty acids of the sun dried Alaska pollack were palmitic acid, oleic acid, and eicosapentaenoic acid (EPA), and those in the Hwangtae were palmitic acid, oleic acid, and gondoic acid. Hwangtae showed the lowest amount of polyunsaturated fatty acids among the three types of dried Alaska pollack. Free amino acids content of sun dried Alaska pollack was higher than that of the cyclic freeze?thaw dried Alaska pollack and Hwangtae. Lesser amount of histidine in Hwangtae (0.02%) than that in the cyclic freeze?thaw dried Alaska pollack (0.087%) may indicate the degradation of histidine due to the browning reaction in aging the cyclic freeze?thaw dried Alaska pollack. Significant changes in compositions of fatty acids and free amino acids among the dried products revealed the browning reaction resulted from carbonyl compounds produced by decomposition of lipid hydroperoxides and free amino acids. Aging the cyclic freeze?thaw dried Alaska pollack for a year contributed to the development of browning.
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KEYWORD
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Alaska pollack, drying, free amino acid, fatty acid, browning
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