Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 11 Issue 2
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- Pages.65-83
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- 1978
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
THE TASTE COMPOUNDS OF BROILED DRIED SEA MUSSELS
배건담치의 정미성분에 관한 연구
- RYU Byeong-Ho (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
- LEE Eung-Ho (Dept. of Food Science and Technology, National Fisheries University of Busan)
- Published : 1978.06.01
Abstract
This study was attempted to evaluate the taste of broiled-dried sea mussel which is a traditional dried Sea food in Korea. The contents of such compounds as free amino acids, nucleotides and their related compounds, TMAO, betaine, and nonvolatile organic acids were analysed. From the results of analysis of nucleotides, the contents of AMP and ADP in broiled-dried Mytilus coruscus and Mytilus edulis appeared higher than other nucleotides and tended to increase slightly after cooking, drying, and storage which might be due to both their stability and the addition of degradation of nucleic acids during cooking. In the free amino acid composition of fresh samples abundant amino were taurine, glycine, serine, glutamic acid, alanine, arginine, threonine, tyrosine, lysine and valine in order. Such amino acids as histidine, leucine, methionine and isoleucine were poor and both proline and phenylalanine were merely trace. The free amino acid composition in the extract of Mytilus corucus and Mytilus edulis after broil-drying was not changed. These amino acids, taurine, glycine, feline, glutamic acid, alanine and arginine were abundant in dried samples as well as in the fresh. The total free amino acid was greatly reduced after cooking and drying ranging from
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