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22대 대한민국 국회 국회정보길라잡이 국회의원검색
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Abstract 14

I. 서론 17

II. 재료 및 방법 22

1. 재료 22

2. 진주조개 액스분의 추출 24

1) 열수추출 액스분 24

2) 가압추출 액스분 24

3) 효소분해 액스분 24

3. 진주조개 액스분을 이용한 과립형 조미소재의 가공 25

4. 실험 방법 30

1) 일반성분 30

2) pH, 염도 및 산도 30

3) 휘발성 염기질소 아미노질소 및 TBA값 30

4) 수율, 색조 및 고형물 함량 31

5) Angiotensin-I converting enzyme(ACE)의 저해능 31

6) 정미성분 31

7) 진주조개 엑스분의 풍미개선을 위한 reaction flavoring 36

8) 관능검사 39

III. 결과 및 고찰 42

1. 원료 진주조개육의 성분조성 42

1) 일반성분 및 선도 42

2) 유리아미노산 조성 42

3) 무기질 45

2. 진주조개 엑스분의 성분조성 45

1) 일반성분 45

2) pH, 염도, 산도 및 아미노질소 45

3) 수율 48

4) Angiotensin-1 converting enzyme(ACE)의 저해능 48

5) 색조 51

6) 유리아미노산 51

7) 유기염기 성분 54

8) 무기이온 56

9) 진주조개 액스분의 관능특성 58

3. 진주조개 액스분의 풍미개선을 위한 reaction flavoring 58

1) 반응기질의 관능적 특성 및 최적 반응기질의 선정 61

2) Maillard 반응의 동적 모니터링 62

3) Maillard 반응의 최적화 반응조건 64

4. 과립형 진주조개 조미소재의 성분 및 품질특성 69

1) 굴 자숙농축액의 성상 69

2) 일반성분 72

3) pH, 염도, TBA값, 아미노질소 및 휘발성염기질소 함량 77

4) 색조 77

5) 뉴클레오티드 80

6) 유리아미노산 80

7) 관능적 품질 83

IV. 적요 85

참고문헌 88

List of Table

Table 1. Characteristics of the commercial enzyme used for two step enzyme hydrolysis 23

Table 2. Composition of the granular seasoning by pearl oyster extracts 29

Table 3. HPLC conditions for measuring angiotensin-1 converting enzyme inhibitory activity 32

Table 4. HPLC conditions for measuring nucleotide and its related compounds 34

Table 5. Levels of independent variables for experimental design of Maillard reaction 40

Table 6. Proximate composition of raw pearl oyster muscle 43

Table 7. pH, volatile basic nitrogen(VBN) content and salinity of raw pearl oyster muscle 43

Table 8. Free amino acid contents of raw pearl oyster muscle 44

Table 9. Mineral contents of raw pearl oyster muscle 46

Table 10. Proximate composition of pearl oyster extracts 47

Table 11. pH, salinity, acidity and amino-N contents of pearl oyster extracts 49

Table 12. Hunter color value of pearl oyster extracts 53

Table 13. Free amino acid contents of pearl oyster extracts 55

Table 14. Quarternary ammonium base ontents of pearl oyster extracts 57

Table 15. Inorganic ion contents of pearl oyster extracts 59

Table 16. Sensory score on the sensory evaluation in pearl oyster extracts 60

Table 17. Odor characteristics of glucose-amino acids solution as affected by amino acids during Maillard reaction at 120℃ 63

Table 18. Polynomial equations for Maillard reaction calculated by RSM 68

Table 19. Predicted level of optimum conditions for maximized sensory characteristics in preparation of Maillard reaction by the ridge analysis 70

Table 20. Analysis of the overall effects of reaction variables on reaction conditions of model system 71

Table 21. Proximate composition, volatile basic nitrogen(VBN), salinity and pH of oyster sauce 73

Table 22. Free amino acid contents of oyster sauce 74

Table 23. Proximate composition of granular seasoning by pearl oyster extract and commercial seasonings 76

Table 24. Quality characteristics of granular seasoning by pearl oyster extract and commercial seasonings 78

Table 25. Color value granular seasoning by pearl oyster extract and commercial seasonings 79

Table 26. Nucleotides contents of granular seasoning by pearl oyster extract and commercial seasoning 81

Table 27. Free amino acid contents of granular seasoning by pearl oyster extract and commercial seasoning 82

Table 28. Sensory score on the sensory evaluation of granular seasoning by pearl oyster extract and commercial seasoning 84

List of Figure

Fig. 1. Flowsheet for preparation of extracts from pearl oyster muscle 26

Fig. 2. Flowsheet for preparation of the granular seasoning by pearl oyster extracts 28

Fig. 3. HPLC chromatogram of nucleotides and its related compounds 35

Fig. 4. Central composite design to k＝2 for experimental design of Maillard reaction 41

Fig. 5. Yield of pearl oyster extracts(brix 2.0°) 50

Fig. 6. ACE inhibitory activity(IC50%) of pearl oyster extracts 52

Fig. 7. Response surface for baked potato odor at constant values as a function of time and pH of solvent in Maillard reaction at 120℃ 65

Fig. 8. Response surface for masking of shellfish odor at constant values as a function of time and pH of solvent in Maillard reaction at 120℃ 66

Fig. 9. Response surface for boiled meat odor at constant values as a function of time and pH of solvent in Maillard reaction at 120℃ 67

List of Photo

Photo 1. Photographs of various pearl oyster extracts 27

Photo 2. Stainless steel reactor(Hoke SS-DOT) for Maillard reaction 38

Photo 3. A granular seasoning by pearl oyster extract 75

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