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KMID : 1134820140430010128
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 1 p.128 ~ p.134
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Optimal Conditions of Reaction Flavor for Synthesis of Crab-like Flavorant from Snow Crab Cooker Effluent
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Ahn Jun-Suck
Jeong Eun-Jeong
Cho Woo-Jin
Cha Yong-Jun
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Abstract
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To develop a crab-like flavorant from snow crab cooker effluent (SCCE, 20°Brix), optimal reaction conditions were determined using response surface methodology (RSM) combined with reaction flavoring technology (RFT). Using five variables (proline, glycine, arginine, methionine, fructose), RSM based on a five-level central composite design was applied to evaluate sensory acceptance (odor, taste, and overall acceptance) as dependent variables. A model equation obtained from RSM showed 0.88 of R-square for odor, 0.90 for taste, and 0.95 for overall acceptance with 0.07 lack of fit in overall acceptance (P<0.05). Odor score (predicted value) was 7.21 in the saddle point. Optimal flavoring conditions for making a crab-like flavorant were as follows: addition of 0.29 g of proline, 0.63 g of glycine, 0.61 g of arginine, 0.02 g of methionine, and 1.07 g% (w/v) of fructose into SCCE with RFT (90 min at 130oC). Odor score obtained under optimal conditions was 7.56, which was higher than the predicted value.
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KEYWORD
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snow crab cooker effluent, response surface methodology, reaction flavor
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