• Title/Summary/Keyword: Maillard

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NON-ENZYMATIC BROWNING REACTIONS IN DRIED ANCHOVY WHEN STORED AT DIFFERENT WATER ACTIVITIES (마른멸치 저장중의 수분활성과 비효소적 갈변반응)

  • HAN Seong-Bin;LEE Jong-Ho;LEE Kang-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.6 no.1_2
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    • pp.37-43
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    • 1973
  • In this paper, non-enzymatic browning reactions as a factor of self stability of boiled and dried anchovy were studied to discuss the effect of water activity to the discoloring reaction and the preservative moisture content. The development of rancidity of the fish meat was also mentioned since the fish is fatty and the lipid oxidation is a functional deteriorative reaction. Fresh anchovies were boiled in $10\%$ salt solution immediately after the catch, sun dried, and stored at room temperature ($20^{\circ}C$) for two months in humidistat chambers maintaining different levels of water activity as described in Table 1. The pigments formed by non-enzymatic browning reations were extracted in two fractions, those were chloroform-methanol soluble and water dialyzed fraction, and analyzed spectrophotometrically at the wavelength of 460 nm. These two fractions were considered, respectively to be the brown pigments formed by lipid oxidation reactions for the formler and for the latter, to be the pigments developed by sugar-amino or Maillard reaction. The oxidation of lipid in anchovy meat during the storage was measured as the changes in Peroxide value and the color development of thiobarbituric acid reaction. It is summarized from the results that the rate of both reactions, lipid oxidation and browning, was affected by water activity levels. In regard to the changes in peroxide and TBA value during the storage, the propagation of lipid oxidation was obviously accelerated at lower humidities whereas the development of browning progressed at the higher. These two reactions occurring simultaneously and contrary in activity resulted in that the rate of deterioration occurring oxidatively or by browning, was the minimum at the water activity of 0.32-0.45 which were $7-9\%$ as moisture content and slightly higher value than that of monolayer (Aw=0.21, $5.11\%$ as moisture content). It is also noted that the lipid oxidative browning was presumed to dominate sugar-amino reactions so that the rate of browning of the meat was ultimately depended on the development of rancidity although sugar-amino reactions initiated earlier than the other at the first ten days of storage, particulary at higher humidity. At the lower humidity sugar-amino reactions were occurred gradually but lower levels in color development in contrast to the consistent increase in lipid oxidative browning.

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The Characteristics and Antioxidant Activity of Non-enzymatic Browsing Products from Fresh Ginseng Bxtracts and Those with Arginine or Glucose (수삼추출물 및 Glucose 또는 Arginine첨가 추출물의 특성과 항산화작용에 대하여)

  • 최강주;김동훈
    • Journal of Ginseng Research
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    • v.5 no.1
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    • pp.8-23
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    • 1981
  • Color is one of the most important quality factors of red ginseng (Hong-sam) which is processed from fresh ginseng (Panax ginseng C. A. Meyer). Therefore, a study of characteristics of browning mixtures of aqueous fresh ginseng extracts, factors which accelerate the browning of the aqueous extracts, and the antioxidant activity of the browning mixtures may contribute to the improvement of the color and other quality of red ginseng and other ginseng products such as ginseng extracts. In the present study, factors which affect the Maillard-type browning reaction of aqueous extracts of fresh ginseng roots were investigated firstly by adding various concentrations (0.001-0.5M) of arginine or glucose solutions, by varying the browning reaction temperatures and durations. Secondly, some characteristics such as brown color intensity, amounts of water-soluble and ether-soluble extracts, amounts of non-dialyzable materials, pH, viscosity, and reactivity with 2,2'- diphenyl -1 - picrylhydrazyl and antioxidant activity of the browning mixtures of the aqueous fresh ginseng extracts with small amounts of 0.1 M arginine, 0.1 M glucose, and distilled water at various browning temperatures and reaction time were studied. The results of the present study are as follows. 1. Color intensity (absorbance at 470 nm) of the browning mixtures was increased by adding various concentrations of arginine solution to the fresh ginseng extract, but the addition of the same amount of glucose solution did not increase the color intensity. 2 The amounts of water- or ether-soluble extracts, amounts of non-dialyzable materials were slightly greater in case of the browning mixtures of the fresh ginseng extract with 0.1M arginine solution than in case of the browning mixtures of the fresh ginseng extract with the same amount of 0.1 M glucose solution. In the process of the browning reaction, the pH of the browning mixtures of the fresh ginseng extract with 0.1 M arginine solution decreased slightly, while that of the browning mixtures with 0. 1 M glucose solution was almost constant. 3. The color intensity (absorbance at 470 nm) of the browning mixtures of the fresh ginseng extract with 0.1 M arginine or 0.1 M glucose solutions did not correlate well with the reducing power or the antioxidant power of the browning mixtures. The antioxidant activity of 90% ethanol extracts from the earlier stages of the browning mixtures of the fresh ginseng extract with the arginine solution was almost comparable to that of the 90% ethanol extracts from the later stages of the corresponding browning mixtures. The browning mixtures of only the fresh ginseng extract or of the fresh ginseng extract with the glucose solution showed considerable antioxidant activity, although both showed less brown color intensity than the fresh ginseng extract with he arginine solution.

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Comparison of the Antioxidant Activity of Melanoidin with Commercial Antioxidants and Their Synergistic Effects (Melanoidin과 시판 항산화제의 항산화작용 비교 및 그 상승효과)

  • Lee, Moon-Jo;Kim, Hyun-Dae;Park, Jin-Woo;Kim, Dong-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.6
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    • pp.686-692
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    • 1992
  • The present study was carried out to examine the antioxidative actions between the products of amino-carbonyl reaction and commercial antioxidants, and investigate their synergistic effects. Nondialyzable melanoidins exhibited more significantly in the antioxidative action than unfractionated meanoidins did. Also, in the case of unfractionated melanoidins, both glycine and histidine were more effective than aspartic acid for the antioxidative action. There was no significant difference among amino acids in the action of nondialyzable melanoidins. The unfractionated melanoidin was not as good as antioxidative action of the synthetic antioxidants, butylated hydroxytoluene, tert-butyl hydroquinone and ascorbic acid ; however, the one was superior to that of natural antioxidants, ${\alpha}$-tocopherol and lecithin. Otherwise, the action of nondialyzable melanoidin was similar to that of synthetic antioxidant. The synergistic effects were increased in using melanoidin with ${\alpha}$-tocopherol and lecithin except for the systems of fructose-aspartic acid and fructose-glycine in unfractionated melanoidins.

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The Character Impact Compounds of Odor Evolved from Cooked Shore Swimming Crab Flesh (민꽃게 자숙취의 핵심 향기발현성분)

  • Oh Kwang Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.35 no.2
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    • pp.122-129
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    • 2002
  • In order to elucidate a responsible mechanism for the development of the odor characteristics of cooked desirable flavoring materials such as crab and shrimp, shore swimming crab flesh were extracted with various solvents and resulting extracts were evaluated organoleptically after cooking. As a result, $80\%$ aqueous methanol extract (AME) was found to produce a cooked desirable flavoring odor. After dialysis of AME, outer dialyzate was fractionated by ionexchange column chromatography, and each of the fraction obtained was subjected to cooking, fellowed by organoleptic evaluation. The outer dialyzate fraction, acidic and amphoteric fraction produced a cooked crab-like odor, On the basis of the composition of $80\%$ AME, an artificial crab extract was prepared with pure chemicals. The artificial crab extract thus obtained closely resembled $80\%$ AME in respect of the cooked odor. To elucidate the role of individual components, the artificial extracts from which certain component alone or as group was omitted were subjected to organoleptic evaluation after cooking. All of neutral, acidic, basic, and sulfur containing amino acids and quarternary base compounds were involved in the development of the cooked crab-like odor. The cooked odor of artificial extract without addition of ribose was lacking in the characteristics of cooked crab odor, and phosphorus compound accelerated the development of the cooked crab-like odor.

Headspace Volatile Compounds of Krill Reaction Flavor and Its Application to Teriyaki Sauce (크릴반응향의 휘발성 향기 성분 및 데리야끼소스의 적용)

  • Kim, Kyoung-Myo;Park, Hyun-Joo;Nam, Min-Hee;Kim, Seong-Bong;Chun, Byung-Soo;Lee, Yang-Bong
    • Culinary science and hospitality research
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    • v.19 no.3
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    • pp.105-115
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    • 2013
  • Maillard reaction flavors had been tried by using krill hydrolysate and precursors in order to develop Teriyaki sauce with the reaction flavors. Also, the study for applying krill to Teriyaki sauce had been tried by using krill instead of eel bones. To make boiled-type and grilled-type reaction flavors, krill hydrolysate was used with other precursors such as serine, glucose and glucosamine. In the dynamic analysis of headspace volatile compounds, 20 mL reaction flavor was analyzed by the combined system of purge & trap, automatic desorber, gas chromatography and mass selective detector. Three kinds of Teriyaki sauce were developed with reaction flavor, krill and eel bones, and their products were evaluated by 10 items of cooked vegetables, cooked potatoes, boiled shrimp, grilled shrimp, fishy smell, pungent aroma, burned smell, sweety aroma, chemical smell, mud smell and preference. In the results of headspace analysis, 35 and 33 volatile compounds were identified from grilled-type and boiled-type reaction flavors. Grilled-type had sulfur-containing, aliphatic compounds, alcohols, ketones, pyrazines, and other aromatic compounds, and grilled-type had aldehydes, furans, other nitrogen-containing compounds. In the sensory evaluation of Teriyaki sauce, the items of roasted shrimp and sweety aroma showed significant differences for grilled-type application to Teriyaki sauce. The above results show the possible application of grilled-type reaction flavor to Teriyaki sauce.

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Effects of Milk Protein-Gum Conjugates on The Characteristics of The Dough and Staling of Bread Made of Frozen Dough During Freeze-Thaw Cycles (우유단백질-검류 복합체 첨가가 제빵용 반죽의 물리적 특성과 식빵의 노화에 미치는 영향)

  • Yun Young;Kim Young-Ho;Kim Young-Su;Choi Sung-Hee;Eun Jong-Bang
    • Food Science and Preservation
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    • v.13 no.1
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    • pp.30-36
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    • 2006
  • Milk protein-gum conjugates were prepared by Maillard reaction and added to dough to investigate the possibile use of them as anti-staling agents in bread Four different types of conjugates were added to dough, i.e., $casein-\kappa-carrageenan$ (CK), casein-sodium alginate (CA), $whey-\kappa-carrgeenan$(WK) and whey-sodium alginate (WA). Their addition to flour increased the gelatinization temperature, water absorption and development time of the dough. Extensogram showed the increased resistance to extension of the doughs resulting from the addition of the conjugates. Moisture content of the breads decreased during storage at $5^{\circ}C$ for 4 days. The breads added with conjugates had lower extents of the decreases than non-treated degrees and maintained higher moisture content than non-treated bread after 3 freeze-thaw cycles. The storage degrees at $5^{\circ}C$ for 4 days affected the increased bread hardness, but, addition of WA conjugate decreased extents of the increases. Therefore, milk protein-gum conjugates, especially WA conjugate, contributed to retarding staling of breads

Changes in Chemical Components of Milk during Microwave HTST Pasteurization (마이크로파 고온단시간 살균시 우유의 화학적 성분 변화)

  • Kim, Suk-Shin
    • Korean Journal of Food Science and Technology
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    • v.31 no.6
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    • pp.1518-1522
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    • 1999
  • This work was to determine the quality changes of milk with respect to the chemical components when HTST pasteurized by microwave energy. Raw milk was HTST pasteurized $(at\;72^{\circ}C\;for\;15\;sec)$ by three methods; by heating in a stainless steel tube immersed in a hot water bath (MP0), by heating in a microwave cavity to a desired temperature and then holding in a hot water bath (MP1) and by both heating and holding in a microwave cavity (MP2). There were no significant differences in pH and titratable acidity before and after pasteurization and among the different pasteurization methods. MP1 or MP2 showed better retention or less destruction than MP0 with respect to vitamin A, vitamin $B_1$, ascorbic acid and lysine content. The higher retention of nutrients of the MP1 or MP2 supports the possibility of using microwave energy for the pasteurization of milk and other fluid food products.

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Preliminary Acrylamide Monitoring of Domestic Heat-Treated Food Products (국내 가열식품군의 아크릴아마이드 예비 모니터링)

  • Park, Jae-Young;Kim, Hye-Young;Lee, Jong-Ok;Chung, So-Young;So, Yu-Sub;Kim, Chang-Min;Oh, Sang-Suk
    • Korean Journal of Food Science and Technology
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    • v.35 no.4
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    • pp.748-751
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    • 2003
  • Acrylamide is considered as potential carcinogen and genotoxicant. Swedish National Food Administration reported that acrylamide was detected in heat treated starch rich food products. Acrylamide formation during food processing was confirmed by researchers of other countries including UK, Norway, Japan, Switzerland, and United States. It is noticed that the formation of acrylamide in potato products was greater than other food products. It may be due to high concentration of asparagine and glucose in potato products comparing to those of other food products. Interaction between asparagine and glucose during heat treatment resulted in acrylamide formation via Maillard reaction. Analytical method (LC-MS/MS) adopted by FDA was performed to monitor acrylamide concentrations in domestic food products. Acrylamide quantitation in several food categories, such as raw materials, boiled foods, fried foods, hardtacks, breads, breakfast cereals, potato chips, french fries, biscuits, and others, were carried out.

Antioxidant Activity of Methylene Chloride Extracts Obtained from Glucose-Ammonia (1M+8M) Browning Mixtures (Glucose-Ammonia (1M+8M) 갈색화(褐色化) 반응액(反應液)에서 얻어진 Methylene Chloride 추출물(抽出物)의 항산화(抗酸化) 효과(?果))

  • Paik, Hyang-Deok;Kim, Dong-Hoon
    • Korean Journal of Food Science and Technology
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    • v.11 no.2
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    • pp.93-98
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    • 1979
  • An attempt was made to investigate the antioxidant activity of methylene chloride extracts of a glucose-ammonia browning reaction mixture, which contain pyrazines, important intermediate prod ucts of Maillard-type browning reactions. Methylene chloride extracts were obtained from a glucose-ammonia(1M+8M) browning reaction mixture, which had been heated at $100^{\circ}C$. for 4 hours. The molar ratio of the reactants and the reaction time were reported to be the optimum ratio and time for the maximum formation of pyrazines. The methylene chloride extracts and furfural (for comparison purpose) were added to edible rapeseed oil substrates, and the resulting substrates and the control were stored at $37.0{\pm}1.0^{\circ}C$. Peroxide values (POV), thiobarbituric acid values (TBA-values) and acid values (AV) of the substrates and the control were determined regularly during a 34-day storage period. The antioxidant activity of the methylene chloride extracts and furfural was estimated on the basis of POV, TBA-value and AV-development of the substrates and the control. It was found that the methylene chloride extracts of the glucose-ammonia (1M+8M) browning mixture possessed considerable antioxidant activity. Furfural also showed some activity.

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Comparison of Volatile Flavor Compounds in Commercial Black Onion Extracts (시판 흑양파추출액의 휘발성 향기성분)

  • Jeon, Seon-Young;Jeong, Eun-Jeong;Baek, Jeong-Hwa;Cha, Yong-Jun
    • Journal of Life Science
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    • v.21 no.12
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    • pp.1740-1745
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    • 2011
  • Volatile flavor compounds of 3 commercial products of black onion extract (produced in Changnyeong, Muan and Jeungpyeong) purchased in the online/offline markets were analyzed. A total of 51 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of carbonyl compounds (15), sulfur-containing compounds (8), aromatic compounds (6), furans (6), nitrogen-containing compounds (3), alcohols (2), acids (2) and miscellaneous compounds (10). Among carbonyls, 4 compounds including 2-methylbutanal, 3-methylbutanal, nonanal and benzaldehyde were detected in all samples, while two sulfur containing compounds, dimethyl disulfide and dimethyl trisulfide, were detected in high amounts and considered to be key flavors in black onion extracts. Particularly, thiophenes and 3 sulfur containing compounds (methylpropyl disulfide, methyl-(Z)-propenyl disulfide and methyl-(E)-propenyl disulfide) were detected only in two products. With acetic acid, furfural and pyrazines that formed through Maillard reaction during black onion aging were detected in high amounts in all samples. This also contributed to characteristic flavors such as roasted, sweet, and sour, in the flavor of black onion extracts.