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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 189 - 195 (7page)
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초록· 키워드
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Headspace volatile compounds of cold-stored and freeze-dried Krill Eupausia superba were analyzed to investigate their flavor qualities using a system combining a dynamic headspace isolator, an automatic thermal desorber, and a gas chromatograph-mass-selective detector. Levels of oxidation products of polyunsaturated fatty acids such as aldehydes, alcohols, and ketones, which are known to give seafood a nasty smell because of their low flavor threshold values, increased during cold storage of krill. Notably, levels of 2-methylpropanal, 3-methylbutanal, 2-methylbutanal and 2-butanone increased during its storage. They can be considered index compounds of off-odor according to freshness degradation during storage. By contrast, in freeze-dried krill powder, levels of aldehydes, ketones, and aromatic compounds decreased rapidly. Only alcohols, which did not greatly affect the food flavor, were isolated in large amounts. It was confirmed that levels of oxidized compounds of krill increased during cold storage, but decreased in freeze-dried krill.
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참고문헌 (16)
참고문헌 신청
Anh JS / 2005 / Reaction technology for making natural crab-like flavoran from snow crab processing by-products / 석사 / University of Changwon
Baek HH / 1994 / Enzymatic hydrolysis of crawfish processing by-products for bioflavor production / 박사 / Louisiana State University
Cha YJ / 1992 / Volatile flavor components in korean salt-fermented anchovy / J. Korean Soc. Food Nutr 21 : 719 ~ 724
Cha YJ / 1999 / Identification of aroma-active compounds in Korean salt-fermented fishes by aroma extract dilution analysis, 2. aroma-active components in salt-fermented shri
Kim DS / 1999 / The effective utilization techniques of krill resources in Antarctic Ocean as new protein food / Bull Food Technol 12 : 12 ~ 25
Baek HH / 1994 / Enzymatic hydrolysis of crawfish processing by-products for bioflavor production / 박사 / Louisiana State University
Cha YJ / 1992 / Volatile flavor components in korean salt-fermented anchovy / J. Korean Soc. Food Nutr 21 : 719 ~ 724
Cha YJ / 1999 / Identification of aroma-active compounds in Korean salt-fermented fishes by aroma extract dilution analysis, 2. aroma-active components in salt-fermented shri
Kim DS / 1999 / The effective utilization techniques of krill resources in Antarctic Ocean as new protein food / Bull Food Technol 12 : 12 ~ 25
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