Reaction flavoring에 의한 개체동결굴(Crassostrea gigas) 복합엑스분의 풍미개선
Flavor Improvement of the Complex Extract from IQF Oyster Crassostrea gigas by Reaction Flavoring
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초록
장기저장 개체동결 굴 Crassostrea gigas에서 추출한 복합엑스분의 굴소스 소재화를 목적으로 향미를개선하기 위한 reaction flavoring의 최적 반응조건, 그리고 reaction flavoring 전후의 성분조성 및 관능특성의 변화에 대하여 살펴보았다. Reaction flavoring은 중심합성계획에 의해 반응온도는 120℃로고정하여두고 반응시간 및 반응액의 pH를 독립변수로, 반응 후 발현되는 구수한 향, 어패취 차폐능 및삶은 쇠고기향을 종속변수로 설정하여 Maillard 반응을 진행하였다. 개체동결 굴 복합엑스분의 풍미를개선시키기 위한 Maillard 반응의 기질은 복합엑스분(Brix 30°)-0.4 M glucose-0.4 M glycine-0.4M cysteine (4:2:2:1) 혼합용액이 적합하였고, 반응시간과 반응액의 pH 등 독립변수를 달리하여 120℃에서 Maillard 반응시킨 결과, multiple response optimization 반응조건은 반응온도 120℃에서 반응시간 120.6분, pH 7.33이 가장 적합하였다. 본 reaction flavoring을 통해 복합엑스분의 풍미가 상당히 개선되었으며, 복합엑스분의 염도, 점도 및 휘발성염기질소 함량은 다소 감소한 반면 아미노질소 함량은 약간 증가하였다.
Abstract
To Improve the flavor of IQF oyster (Crassostrea gigas) complex extract (IOCE) for oystersauce, the optimum reactions flavoring (RF) conditions of IOCE were investigated. A centralcomposite design for response surface methodology was adopted to optimize for the flavorimprovement of IOCE. The central composite design consisted of 11 samples: four factorialpoints, four star points, and three central points. Reaction time and pH were the independentvariables, and the sensory scores of baked potato odor, masking of shellfish odor and boiledmeat odor were the dependent variables. For flavor improvement by Maillard reaction, IOCE(Brix 30°)-0.4 M glucose-0.4 M glycine-0.4 M cysteine solution (4:2:1:1, v/v) was selected assuitable reaction system for reappearance of desirable flavor. The surface responsemethodology analysis of the multiple responses optimization using the Minitap statisticalprograming gave an reaction time of 120.6 minutes and pH 7.33 at 120℃. Regarding the changes of food components during RF, flavor of IOCE was improved considerably compared to non-RF extract. Also pH, salinity, viscosity and volatile basic nitrogen content slightlydecreased, but at the same time amino nitrogen content slightly increased during RF.
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