89B-24 |
|
H.-J. JANG1, E.-C. Shin1, J.-Y. Choi2, J.-H. Kim2, S.-B. Kim1, and Y.-B. Lee1. (1) Faculty of Food & Biotechnology /Institute of Seafood Science, Pukyong National Univ., 599-1,Deayeon-3-Dong, Nam-gu, Pusan, 608-737, South Korea, (2) Bio-Add, yangsan, South Korea Blue crab has abundant sources of protein and other components for reaction flavors to produce a characteristic flavor of seafood. Nevertheless, the optimum reaction condition for producing commercial flavors has not been studied a lot. Therefore the optimum reaction condition for producing natural flavors containing various useful volatile compounds is demanded. The objectives of this study were to investigate the optimum reaction condition for producing reaction flavors of high flavor quality for razor clam flesh, and to know the relationship between flavor quality and headspace volatile compounds. Experimental design was carried out by orthogonal central composite design on independent variables of temperature, time and pH. Dried blue crab, sugar and amino acid were put into a test tube. The tube was reacted in heating block at several conditions. The reacted solution was measured at 278nm and 420nm of a spectrophotometer for evaluating pyrazine concentration and browning, and also the solution was used for sensory evaluation. The results were analyzed by statistical analysis and Maple software. Volatile compounds were isolated, separated and identified by using canister system (AUTOCan Canister, Tekmar, USA), gas chromatography (Shimatzu 5050, Japan) and mass selective detector (Shimazu 5050A, Japan). The reaction flavor flavor produced the optimum reaction condition of blue crab showed high quality for using the razor clam flesh. The flavor quality of the reaction flavors showed high relationship with the amounts of headspace volatile compounds. Significance: These results will provide basic information for producing natural flavors from blue crab. The optimum processing method for natural flavors can creat high-value razor clam flesh and apply to other food products.
Session 89B, Aquatic Food Products: Surimi, gels and by-products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |