Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Free Amino Acids of Yellow Corvenia, Pseudosciaena manchurica, during Gulbi Processing

굴비 가공(加工)중의 유리아미노산의 변화

  • Lee, Eung-Ho (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
  • Sung, Nak-Ju (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
  • Ha, Jin-Hwan (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
  • Chung, Seung-Yong (Dept. of Food and Nutrition, Geongsang National University)
  • 이응호 (부산수산대학 식품공학과) ;
  • 성낙주 (부산수산대학 식품공학과) ;
  • 하진환 (부산수산대학 식품공학과) ;
  • 정승용 (경상대학 식품영양학과)
  • Published : 1976.12.28
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Abstract

Gulbi, salted and dried yellow corvenia, is one of widely consuming fish foods in this country. This study was attempted to establish the basic data for evaluating the taste compounds of Gulbi. The free amino acids were analysed by amino acid autoanalyser. In the free amino acid composition of raw yellow corvenia, abundant amino acids were glutamic acid, alanine and lysine and then leucine, glycine, serine and threonine in order. Such amino acids like proline, valine, methionine, tyrosine and phenylalanine were poor in content. The changes of free amino acid composition in the extract of yellow corvenia during Gulbi processing was not observed. In the extract of Gulbi product, glutamic acid, lysine, leucine, alanine and valine were dominant holding 20.0%, 12.9%, 11.1%, 10.1% and 8.5% of total amino acids respectively. The amounts of total free amino acids of yellow corvenia increased more than 3.6 times as compared with that of raw sample during Gulbi processing. It is convinced that the characteristic flavor of Gulbi was attributed to such amino acids like lysine and alanine known as kweet compounds, as glutamic acid with meaty taste, and as leucine known as bitter taste.

우리나라의 독특(獨特)한 수산가공품(水産加工品)의 일종(一種)인 굴비의 정미성분(呈味成分)에 대한 기초자료(基礎資料)를 얻기 위하여 참조기, Pseudosciaena manchurica,를 원료(原料)로 하여 굴비가공(加工) 중의 유리아미노산의 변화(變化)를 실험(實驗)하였다. 참조기의 유리아미노산 조성(組成)을 보면, 함량이 많은 것은 glutamic acid, alanine, lysine이고, 다음이 leucine, glycine, serine, threonine이고, 함량이 적은 것은 isoleucine, histidine, aspartic acid이며, proline, valine, methionine, tyrosine, phenylalanine은 함량이 극히 적었다. 굴비가공(加工)중 유리아미노산 조성(組成)에는 변화(變化)가 없었다. 그리고 굴비가공(加工)중 유리아미노산 총량(總量)은 원료(原料)에 비하여 3.6배(倍)로 증가(增加)하였다. 염장공정(鹽藏工程)중 유리아미노산이 원료(原料)에 비하여 3.5배(倍)로 증가(增加)하였으며, 염장후(鹽藏後) 건조공정(乾燥工程)중에는 원료(原料)에 비하여 양적으로 1%증가(增加)하여 거의 변화(變化)가없었다. 굴비제품(製品)에는 전(全)유리아미노산중 glutamic acid가 20.0%, lysine이 12.9%, leucine이 11.1%, alanine 이 10.1%, valine이 8.5%로서 이들 5종(種)의 아미노산이 전(全)유리아미노산의 62.6%를 차지하였다. 굴비의 유리아미노산중에는 좋은 맛을 가진 glutamic acid, 단맛을 가진 lysine, alanine 그리고 쓴맛을 가진 leucine등이 많이 함유되어 있으므로 이들 유리아미노산이 굴비의 독특(獨特)한 풍미(風味)에 중요(重要)한 구실을 할 것이라는 결론(結論)을 얻었다.

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