Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 5 Issue 4
- /
- Pages.206-209
- /
- 1973
- /
- 0367-6293(pISSN)
Degradation of Nucleotides and Their Related Compounds in Sea Foods during Processing and Storage -Part 5. Degradation of APT and Their Related Compounds in Hag-fish Eptatretus burgeri Muscle during Roasting-
수산식품(水産食品)의 가공(加工) 및 보장중(保藏中)의 핵산(核酸) 관련물질(關聯物質)의 변화(變化)에 관한 연구(硏究) -제(第)5보(報) 먹장어 배소중(焙燒中)의 ATP관련물질(關聯物質)의 변화(變化)-
- Kim, Yong-Gun (Dept. of Food Science and Technology, Pusan Fisheries College) ;
- Lee, Eung-Ho (Dept. of Food Science and Technology, Pusan Fisheries College)
- Published : 1973.12.28
Abstract
In this paper, the degradation of nucleotides and their related compounds in hag-fish muscle during roasting was studied. The results showed that IMP was dominant in fresh hag-fish showing 63% of total nucleotides while the contents of ATP, ADP, AMP, inosine and hypoxanthine were low. The ATP tended to degrade rapidly during roasting, but 80% of IMP remained and ATP, ADP and AMP were also entirely disappeared. In consideration of flavor quality, it was consumed that roasting is an effective preparation method of hag-fish, as far as IMP is concerned.
먹장어의 선어(鮮魚) 및 배소중(焙燒中)의 ATP 관련물질(關聯物質)의 변화(變化)를 실험(實驗)하여 다음과 같은 결과(結果)를 얻었다. 생(生)먹장어에는 IMP 함량(含量)이 월등하게 많고, ATP, ADP, AMP 및 inosine, hypoxanthine은 양(量)이 적었다. 배소중(焙燒中) ATP, ADP, AMP는 거의 소실(消失)되었고, 생원료중(生原料中)에 가장 많았던 IMP (16.8
Keywords