게 향미제의 저장중 품질특성 변화
Changes in the Quality of Crab-like Flavorants during Storage
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조회
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다운로드
6
인용
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참고문헌
키워드
초록
Crab-like flavorants (CFs) were made from snow crab cooker effluent (SCCE) using response surface methodology (RSM) and reaction flavoring technology (RFT). Type A CF was made from SCCE via RSM, RFT, adding starch syrup,centrifugation, and microfiltration. Type B was made from type A by adding the food additives dimethyl sulfide, ethyl valerate and fish sauce. The stability of the CFs was evaluated in terms of the color values, sensory evaluation, and flavor profiles after storage for 90 days at three different temperatures: 10, 20, and 30℃. The compounds, ethanol and 3-methyl-1-butanol, were considered key components of off-flavor and a decrease in dimethyl-2-vinylpyrazine affected the occurrence of off-flavor. It may be a microbial metabolite arising from contamination and lab-scale micro-filtration. At the lowest temperature (10℃), the decrease in volatile compounds, such as pyrazines, was not as dramatic as at 20℃and 30℃ and alcohol formation was prevented or delayed. Therefore, it is necessary to store CFs at < 10℃ with suitable sterilization to preserve volatile flavor compounds and prevent off-flavor from occurring.
Abstract
Crab-like flavorants (CFs) were made from snow crab cooker effluent (SCCE) using response surface methodology (RSM) and reaction flavoring technology (RFT). Type A CF was made from SCCE via RSM, RFT, adding starch syrup,centrifugation, and microfiltration. Type B was made from type A by adding the food additives dimethyl sulfide, ethyl valerate and fish sauce. The stability of the CFs was evaluated in terms of the color values, sensory evaluation, and flavor profiles after storage for 90 days at three different temperatures: 10, 20, and 30℃. The compounds, ethanol and 3-methyl-1-butanol, were considered key components of off-flavor and a decrease in dimethyl-2-vinylpyrazine affected the occurrence of off-flavor. It may be a microbial metabolite arising from contamination and lab-scale micro-filtration. At the lowest temperature (10℃), the decrease in volatile compounds, such as pyrazines, was not as dramatic as at 20℃and 30℃ and alcohol formation was prevented or delayed. Therefore, it is necessary to store CFs at < 10℃ with suitable sterilization to preserve volatile flavor compounds and prevent off-flavor from occurring.
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