14F-29 |
Optimization of production of reaction flavors from enzymatically hydrolyzed dark muscle |
M. C. KIM, E. J. Jung, H. J. Jang, S. H. Lee, S. B. Kim, and Y. B. Lee. Faculty of Food & Biotechnology /Institute of Seafood Science, Pukyong National University, 599-1,Deayeon-3-Dong, Nam-gu, Pusan, 608-737, South Korea Justification: Dark muscle is mainly produced as by-products during the processing of skipjack. Due to unpleasant odor and bitter taste, it is mainly used as pet foods and feeds, even though it contains the high amount of protein. Objectives: The objectives of this study were to investigate the optimized condition for the reaction flavors from the enzymatically hydrolyzed dark muscle for industrial application, and to find a relationship between flavor quality of the reaction flavors and other analytical values. Methods: Thirty grams of freeze-dried dark muscle was added to 150mL of 0.1M sodium phosphate buffer of pH7.5. After 0.3mL of alkalase was added to the mixture, it was reacted for 3 hours at 60°É. Reaction flavor was produced in a heating block for 3 hours at 130°É after the pHs were adjusted to pH 5, 7, 9. The headspace volatile compounds of the reaction flavors were identified by using the combination of canister system(AUTOCan Canister Autosampler/Concentrator, Tekmar, USA), gas chromatography(Shimatzu 5050, Japan) and mass selective detector(Shimazu 5050A, Japan). Results: The volatile compounds identified from the reaction flavors of the enzymetically hydrolyzed dark muscle were 14 hydrocabons, 7 aldehydes, 5 ketons, 4 alcohols, 4 furans, 3 acids, 2 nitrogen compounds, 6 sulfur-containing compounds including 3 thiophenes. The amount of thiophenes had the close relationship with the flavor quality of the reaction flavors. Significance: These date will provide the basic information to make the reaction flavor from by-products during the processing of skipjack. The relationship between flavor quality and headspace volatile compounds will help to understand the reaction mechanism and to produce the better reaction flavors.
Session 14F, Product Development: General
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