한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제18권3호
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- Pages.227-234
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- 1985
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
패류의 유기산 조성에 관한 연구 1. 소라, 대합, 전복 및 그 자건품의 비휘발성유기산 조성
Studies on the Organic Acids Composition in Shellfishes 1. Nonvolatile Organic Acids Composition of Top Shell, Hard Clam, Abalone and their Boiled-Dried Products
- JO Kil-Suk (Food Research Institute, Agriculture and Fishery Development Corporation) ;
- PARK Yeung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1985.05.01
초록
우리나라산 주요패류의 유기산조성과 이의 가공처리에 따른 변화를 밝히고져 실험검토하였다. 본보에서는 소라, 대합 및 전복 등 3종류의 패류를 시료로 하여 생체 및 이를 자건하였을 때의 유기산조성을 GLC로 분석검토하였다. 3종류의 시료중 소라 및 전복에 있어서는 8증류, 대합에 있어서는 9종류의 유기산이 동정 및 정량되었으며, 주요산은 소라에 있어서는 succinic, malic 및 pyroglutamic acid로서 유기산총량의
The present study was carried out for making clear the organic acids composition of some shellfishes and their boiled-dried products. Three species of shellfish such as top shell, hard clam and abalone were chosen as the experimental samples and analysed for their nonvolatile organic acids composition by gas liquid chromatography (GLC). Eight kinds of nonvolatile organic acid were identified in raw and boiled-dried top shell, major ones were succinic, malic and pyroglutamic acid. Out of nine kinds of nonvolatile acid was determined in raw and boiled-dried of hard clam, abundant ones were succinic, lactic and malic acid, And seven kinds of nonvolatile organic acid were detected in boiled-dried abalone while eight kinds in raw sample, abundant ones were succinic, lactic and pyroglutamic acid, respectively. In all samples, the total amount of nonvolatile organic acid was the most abundant in hard clam while the least in abalone, and the content of succinic acid was appeared as the most abundant one. In dried samples, the total amount of the nonvolatile organic acid was determined to be about half-decrease after the boiled-dried treatment of the raw samples, of which abalone showed the highest decreasing을 rate whereas hard clam was the lowest. In general, the decreasing rate of each acid was the higher in fumaric, malic and citric acid than in maleic, oxalic and succinic acid.
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