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      SCIE SCOPUS KCI등재

      기존의 유화형 소시지와 유사한 향미를 갖는 저지방 소시지 제조를 위한 당, 아미노산 및 지방산의 조합 = Effect of Various Combinations of Sugars, Amino Acids, and Fatty Acids on Volatile Compounds of Low-fat Sausages to have Similar Characteristics to Those of Regular-fat Sausages

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      https://www.riss.kr/link?id=A104376113

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      다국어 초록 (Multilingual Abstract)

      This study was conducted to investigate the effect of various combinations of sugars, amino acids, and fatty acids (oleic/linoleic aicds) on volatile compounds of low-fat sausages (LFSs) to have similar characteristics to those with regular-fat counterparts (RFC). The addition of glucose or fructose alone in LFC increased the concentrations of myristicine, pentadecanal and octadecanal, as compared to RFC. In addition, LFSs containing lysine alone had higher concentration of myristicine, as compared to those with RFC. Without the addition of both oleic and linoleic acids, LFS containing glucose in combination with various amino acids, such as alanine, aspartic acid, cysteine, and lysine, had higher concentration of myristicine, as compared to RFC. Furthermore, myristicine content (ppm) of LFSs was different from those of RFC, regardless of the concentration of lysine in combined with glucose or fructose. LFSs containing oleic and linoleic acids with the combination of glucose/glycine or glucose/alanine had the most similar volatile compounds to those of RFC. These results indicated that volatile compounds isolated from smoked LFSs containing sodium caseinate as a fat replacer and the multiple combinations of sugar, amino acids, and fatty acids had the most similar volatile compounds to those of RFC.
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      This study was conducted to investigate the effect of various combinations of sugars, amino acids, and fatty acids (oleic/linoleic aicds) on volatile compounds of low-fat sausages (LFSs) to have similar characteristics to those with regular-fat counte...

      This study was conducted to investigate the effect of various combinations of sugars, amino acids, and fatty acids (oleic/linoleic aicds) on volatile compounds of low-fat sausages (LFSs) to have similar characteristics to those with regular-fat counterparts (RFC). The addition of glucose or fructose alone in LFC increased the concentrations of myristicine, pentadecanal and octadecanal, as compared to RFC. In addition, LFSs containing lysine alone had higher concentration of myristicine, as compared to those with RFC. Without the addition of both oleic and linoleic acids, LFS containing glucose in combination with various amino acids, such as alanine, aspartic acid, cysteine, and lysine, had higher concentration of myristicine, as compared to RFC. Furthermore, myristicine content (ppm) of LFSs was different from those of RFC, regardless of the concentration of lysine in combined with glucose or fructose. LFSs containing oleic and linoleic acids with the combination of glucose/glycine or glucose/alanine had the most similar volatile compounds to those of RFC. These results indicated that volatile compounds isolated from smoked LFSs containing sodium caseinate as a fat replacer and the multiple combinations of sugar, amino acids, and fatty acids had the most similar volatile compounds to those of RFC.

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      참고문헌 (Reference)

      1 Sunesen, L. O., "Volatile compounds released during ripening in Italian dried sausages" 58 : 93-97, 2001

      2 Ruiz, J., "Volatile compounds of dry-cured Iberin ham as affected by the length of the curing process" 52 : 19-27, 1999

      3 Umano, K., "Volatile chemical formed in the headspace of a heated D-glucose/L-cysteine maillard model system" 43 : 2212-2218, 1995

      4 Yoo, S. S., "The study on the formation of sulfur-containing compounds responsible for meat flavor generated by the Maillard reaction" 7 : 122-126, 1998

      5 MacLeod,G, "The scientific and technological basis of meat flavours. In: Developments in Food Flavours" Elsevier Applied Science 191-223, 1986

      6 SPSS Inc, "SPSS 10.0 for Windows"

      7 Manley,C.H, "Progress in the science of thermal generation of aromas. In: Thermal Generation of Aroma" 12-22, 1989

      8 Yoo, S. S., "Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers" 42 : 1114-1122, 2007

      9 Heath, H. B, "Isolation of Food Flavours. In: Flavour chemistry and technology" AVI 1986

      10 Farmer,L.J., "Interaction of lipid in the Maillard reaction between cysteine and ribose: the effect of a triglyceride and three phospholipids on the volatile products" 53 : 505-525, 1990

      1 Sunesen, L. O., "Volatile compounds released during ripening in Italian dried sausages" 58 : 93-97, 2001

      2 Ruiz, J., "Volatile compounds of dry-cured Iberin ham as affected by the length of the curing process" 52 : 19-27, 1999

      3 Umano, K., "Volatile chemical formed in the headspace of a heated D-glucose/L-cysteine maillard model system" 43 : 2212-2218, 1995

      4 Yoo, S. S., "The study on the formation of sulfur-containing compounds responsible for meat flavor generated by the Maillard reaction" 7 : 122-126, 1998

      5 MacLeod,G, "The scientific and technological basis of meat flavours. In: Developments in Food Flavours" Elsevier Applied Science 191-223, 1986

      6 SPSS Inc, "SPSS 10.0 for Windows"

      7 Manley,C.H, "Progress in the science of thermal generation of aromas. In: Thermal Generation of Aroma" 12-22, 1989

      8 Yoo, S. S., "Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers" 42 : 1114-1122, 2007

      9 Heath, H. B, "Isolation of Food Flavours. In: Flavour chemistry and technology" AVI 1986

      10 Farmer,L.J., "Interaction of lipid in the Maillard reaction between cysteine and ribose: the effect of a triglyceride and three phospholipids on the volatile products" 53 : 505-525, 1990

      11 Mottram,D.S., "Important sulfurcontaining aroma volatiles in meat. In: Sulfur Compounds in Foods" 180-187, 1994

      12 Shahidi,F, "Flavor of cooked meats. In: Flavor Chemistry" 188-201, 1989

      13 Martin, L., "Evolution of volatile aldehydes in Iberian ham matured under different processing conditions" 54 : 333-337, 2000

      14 Chin, K. B., "Evaluation of various combinations of pork lean and water added on the physico-chemical, textural and sensory characteristics of low-fat sausages" 13 : 481-485, 2004

      15 Seung Seok Yoo, "Evaluation of Curing and Flavor Ingredients, and Different CookingMethods on the Product Quality and Flavor Compounds of Low-fat Sausages" 한국식품과학회 14 (14): 634-638, 2005

      16 Negroni, M., "Effects of olive, canola, and sunflower oils on the formation of volatiles from the maillard reaction of lysine with xylose and glucose" 49 : 439-445, 2001

      17 Stephen Elmore, J., "Effect of lipid composition on meat-like model systems containing cystein, ribose, and polyunsaturated fatty acids" 50 : 1126-1132, 2002

      18 Farmer, L. J, "Effect of cysteine and ribose on the volatile thermal degradation products of a triglyceride and three phospholipids" 60 : 489-497, 1992

      19 Yoo, S. S, "Characteristics of the volatile flavor components from peanut butters isolated by selective purge and trap method" 7 : 188-192, 1998

      20 Ahn, D. U., "Analysis of volatile components and the sensory characteristics of irradiated raw pork" 54 : 209-215, 2000

      21 Folch, J., "A simple method for the isolation and purification of total lipides from animal tissues" 226 : 497-509, 1957

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2019-02-28 학술지명변경 외국어명 : Korean Journal for Food Science of Animal Resources -> Food Science of Animal Resources KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-09-30 학술지명변경 외국어명 : 미등록 -> Korean Journal for Food Science of Animal Resources KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2005-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2004-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2002-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.65 0.33 0.58
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.53 0.52 0.745 0.11
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