Maillard 반응에 의한 고온가압처리 연어 frame 추출물의 비린내 개선

Improvement in the Fish Odor of Extracts Obtained from Salmon Frame using the Maillard Reaction Treated at High Temperature and Pressure

This study was conducted to improve the fish odor of extracts obtained from salmon frame. Salmon frame extracts were prepared using four kinds of pretreated salmon frame (salmon frame soaked in soybean milk and fried salmon frame) or containing additives (cystine and xylose-added salmon frame, and methionine and xylose-added salmon frame). Among the extracts prepared in this study, extracts containing cystine and xylose had the highest volatile component intensity and odor sensory score. These suggested that the fish odor of salmon frame extracts can be reduced by adding cystine and xylose before extraction.