14F-39 |
Optimization and commercialization of bisque source by sensory evaluation and headspace analysis |
J. E. CHO1, S. J. Lee1, Y. B. Cho2, J. Y. Yang1, and Y. B. Lee1. (1) Faculty of Food & Biotechnology /Institute of Seafood Science, Pukyong National University, Pusan, 608-737, South Korea, (2) Div. of Tourism management, Paichai University, Daejeon, 302-735, South Korea Justification: Bisque source is the famous and the qualitative source for seafood dish. However, its quality control is difficult because a lot of materials and preparation are required and its shelf-life is short. Objectives: The objectives of this study were to know the volatile compounds which were closely related to the flavor quality of bisque source, to control the flavor quality by sensory evaluation and headspace volatile analysis and to apply bisque source to commercial products by reducing the procedures. Methods: Shrimps (panaeus japonicus) of fleshes and shells were pan-fried with onion, carrot, celery, laurel leaves, tomato and various seasoning including garlic and tomato paste. These were boiled with wine and fish stock. In the beginning of boiling, rice powder was added. Group A was made without the shrimp fresh and Group B was made with anchovy stock instead of fish stock. Sensory evaluation of hedonic 9 scaling for quality descriptive analysis (QDA) was used. Volatile compounds were measured by gas chromatography and mass selective detector (Shimadzu, GC-15A & 5050A, Japan) with canister system (AUTOCan Canister Autosampler/Concentrator, Tekmar, USA) or solid phase microextraction (57300-U, Supelco, USA). Results: Volatile compounds identified from the control group of bisque source were 34 compounds including 8 terpenes, 6 aldehydes, 5 alkanes, 2 furans, several alcohols and acids. Group A showed the similar trend to the control, but group B did not. Even if the headspace volatile compounds were significantly different, their flavor qualities in the QDA were not significantly different. Significance: This study on a relationship between the headspace volatile compounds and the flavor quality of bisque source can help to control the flavor quality during the storage of bisque source. It can help to commercialize bisque source producing the better quality by finding out the changeable material.
Session 14F, Product Development: General
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