Development of Seafood Flavor Using Glucosamine and Other Precursors and Its Application to Teriyaki Sauce

Abstract

Seafood is a rich source of protein, vitamin, and minerals. Shells of shrimp and crab use as raw material to produce glucosamine hydrochloride or glucosamine sulfate. The development of seafood flavor by using glucosamine and other precursors was investigated by the reaction of glucosamine itself, glucosamine-reducing sugars and glucosamine-lysine. Three factors affect reaction mechanisms which were applied with variables of reaction time, initial pH, and concentration ratio at 120oC constant reaction temperature in order to investigate the optimum condition of Maillard browning reaction. Glucosamine is an amino sugar. The 0.1 M of glucosamine was dissolved with distilled water 5 ml, heated at 120oC with different reaction times of 1, 2, 3, 4 and 5 hours. The result showed that the browning reaction increased with increasing of heating time. The result also showed that the level of browning was increased when glucosamine concentration was increased. Maillard reaction between glucosamine reducing sugar showed among five kinds of sugar and galactose was the best. The reaction between glucosamine-lysine with different factors of time, initial pH, and concentration ratio showed the level of browning reached optimum condition at 4 hours, initial pH 9 and 1 to 1 concentration ratio. There were 88 volatile compounds detected by dynamic headspace gas chromatography mass spectrometry. Among them, there were 16 compounds which are 6 compounds of furan group and 10 compounds of pyrazine, pyridine, and pyrimidine groups. Responsible surface method between glucosamine-lysine was also designed at the mid-point of 100oC reaction temperature, 3 hours of heating time and pH 7. The optimum browning condition were 120oC reaction temperatures with 4 hours heating time and initial pH 9 by measuring its absorbance at 425 nm. Three kinds of Teriyaki sauce were developed to investigate the volatile flavor compounds. The 85 volatile compounds were detected from that Teriyaki. Teriyaki sauce produced from eel bone had more flavor compounds.