한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제15권3호
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- Pages.263-275
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- 1986
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
굴비제조중 유리아미노산의 변화에 관한 연구
Studies on the chages in Free Amono Acids of Yellow Corvenia(Pseudosciaena manchurice) during Gulbi processing
- 나안희 (전남대학교 자연과학대학 식품영양학과) ;
-
신말식
(전남대학교 자연과학대학 식품영양학과) ;
-
전덕영
(전남대학교 자연과학대학 식품영양학과) ;
- 홍윤호 (전남대학교 자연과학대학 식품영양학과)
- Na, An-Hee (Department of Food science and Nutrition, College of Natural Science, Chonnam National University) ;
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Shin, Mal-Shick
(Department of Food science and Nutrition, College of Natural Science, Chonnam National University) ;
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Jhon, Deok-Young
(Department of Food science and Nutrition, College of Natural Science, Chonnam National University) ;
- Hong, Youn-Ho (Department of Food science and Nutrition, College of Natural Science, Chonnam National University)
- 발행 : 1986.09.30
초록
굴비는 참조기(Yellow corvenia)를 정제건염법, 정제복장주입법, 천일건염법에 의해 염장한 후 절반씩 나누어 온도, 습도가 조절된 실내건조 조건과 자연건조 조건에서 건조하여 제조하였다. 이 과정에서 근육과 알의 유리아미노산 변화를 분석하여 다음과 같은 결과를 얻었다. 1. 수분함량은 근육의 경우 생시료에서 76.8%였으며 25일 건조했을때는
Gulbi were processed by salting Yellow corvenia (Pseudosciaena manchurica) with in three ways: the dry salting method with bar salt, the dry salting method with purified salt or with the abdominal brine injection method with purified salt. The half of the sample was dried by the control system of temperature and humidity; the other part was dried by the natural condition. The moisture content of fresh Yellow corvenia muscle and eggs were 76.8%, and 68.2% while those of dried samples decreased to 57.7% and 45.3%, respectively. The total nitrogen content of fresh muscle and eggs were 11.0g% and 7.6g%, respectively (dry weight basis), which decreased slightly during salting and showed no significant changes during drying prosess. The protein nitrogen content of fresh muscle and eggs were 10.2g% and 7.5g%, which decreased during Gulbi processing. On the other hand, the nonprotein nitrogen content of both muscle and eggs increased. The content of free amino acids of fresh muscle and eggs were 508.8mg/100g and 1,110.6mg/100g, which increased to between 5.3 and 2.7 times, respectively after 25 days of drying. The composition patterns of free amino acids in muscle and eggs were similar to each other. The four amino acids - Ala, Glu, Lys and Leu - were most abundant in both fresh and dried samples. These amino acids are known as taste and flavour constituents.
키워드