오분자기의 정미성분

Taste Compounds of Abalone, Haliotis diversicolor japonica

오분자기의 정미성분에 관한 자료를 얻고자 핵산관연물질, 유리아미노산, TMAO, TMA 및 총creatinine을 분석하였다. 핵산관련물중 AMP가 가장 많아서 $2.21{\mu}mole/g$이었으며 IMP와 inosine은 흔적량이었다. 유리아미노산중 함양이 많은 것은 taurine, arginine 및glycine으로 이들 3종 아미노산이 전유리아미노산의 $79.3\%$를 차지하였으며 tyrosine과 phenyl alanine은 흔적량이었다. TMAO, TMA 및 총 creatinine의 사양은 각각 $5.4mg\%,\;1.0mg\%$, 그리고 $5.0mg\%$ 였다. Omission test 결과 오분자기의 정미성분은 유리아미노산이 그 주체를 이루고 여기에 유기산과 핵산관련물질이 보조적인 역할을 하는 것으로 생각된다.

Abalone, Haliotis diversicolor japonica, is one of the most palatable sea foods in Jeju-Do, Korea : however relatively little is known about the characteristics of its taste. This study was undertaken to establish the basic data for evaluating the taste compounds in the extract of abalone including nucleotides and their related compounds, free amino acids, trimethylamine oxide, trimethylamine and total creatinine. The amount of AMP was $2.21{\mu}mole/g$ while IMP and inosine was trace in content. In the extracts, taurine, arginine and glycine were abundant holding $39.9\%,\;25.4\%,\;14.0\%$ of total free amino acids content respectively, but tyrosine and phenylalanine was trace in content. TMAO, TMA and total creatinine were poor in content marking $5.4mg\%,\;1.0mg\%\;and\;5.0mg\%$. It was presumed that the characteristic flavor of abalone was mainely attributed to free amino acids. Organic acids, nucleotides and their related compounds played auxiliary role in the characteristic flavor of abalone.