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Maillard 반응에 의한 고온가압처리 연어 frame 추출물의 비린내 개선
Improvement in the Fish Odor of Extracts Obtained from Salmon Frame using the Maillard Reaction Treated at High Temperature and Pressure
- 지승길;
- 구재근;
- 권재석;
- 한병욱;
- 김형준;
- ... 허민수;
- 외 1명
초록
This study was conducted to improve the fish odor of extracts obtained from salmon frame. Salmon frame extracts were prepared using four kinds of pretreated salmon frame (salmon frame soaked in soybean milk and fried salmon frame) or containing additives (cystine and xylose-added salmon frame, and methionine and xylose-added salmon frame). Among the extracts prepared in this study, extracts containing cystine and xylose had the highest volatile component intensity and odor sensory score. These suggested that the fish odor of salmon frame extracts can be reduced by adding cystine and xylose before extraction.
키워드
Salmon; Salmon by-products; Salmon frame; Fish odor; Fish Gomtang; Salmon; Salmon by-products; Salmon frame; Fish odor; Fish Gomtang
- 제목
- Maillard 반응에 의한 고온가압처리 연어 frame 추출물의 비린내 개선
- 제목 (타언어)
- Improvement in the Fish Odor of Extracts Obtained from Salmon Frame using the Maillard Reaction Treated at High Temperature and Pressure
- 저자
- 지승길; 구재근; 권재석; 한병욱; 김형준; 허민수; 김진수
- 발행일
- 2009
- 저널명
- 한국수산과학회지
- 권
- 42
- 호
- 4
- 페이지
- 316 ~ 321
- 언어
- KOR
- 출판사
- 한국수산과학회
- 발행국가
- 대한민국
- 분량
- 6 페이지
- ISSN
- P 0374-8111