Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 2 Issue 1
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- Pages.25-31
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- 1987
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
The Taste Compounds of Damchi-jeotguk -Concentrated Sea Mussel Extract-
담치젓국의 정미성분(呈味成分)
- Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Ahn, Chang-Bum (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Oh, Kwang-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Kim, Jin-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Jee, Sung-Kil (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Kim, Jeong-Gyun (Department of Fisheries Processing, Tong-Yeong Fisheries Junior College)
- 이응호 (부산수산대학 식품공학과) ;
- 안창범 (부산수산대학 식품공학과) ;
- 오광수 (부산수산대학 식품공학과) ;
- 김진수 (부산수산대학 식품공학과) ;
- 지승길 (부산수산대학 식품공학과) ;
- 김정균 (통영수산전문대학 수산가공과)
- Published : 1987.06.30
Abstract
We have examined to evaluate the taste compounds of damchi-jeotguk(concentrated sea mussel extract) which is a kind of traditional processed sea food in Korea. The contents of such compounds as free amino acids, nucleotides their and related compounds, non-volatile organic acid and fatty acid composition were analyzed. The content of total free amino acids was 10520.5mg/100g on dry basis and the major ones were glycine, arginine, aspartic acid and glutamic acid. These amino acids were resulted as 55.7% of total free amino acids in damchi-jeotguk. Hypoxanthine was the highest content(
우리나라 전통수산식품의 식품학적 연구의 일환으로서 담치젓국의 유리아미노산, 핵산관련물질, betaine, 총 creatinine 및 유기산 등의 정미성분과 지방산조성을 분석하였다. 담치젓국의 수분함량은 59.6%였고 조단백질 및 당은 9.4%였다. 각각 18.2%, VBN함량은 89.4mg/100g이었고 아미노질소 함량은 157.3mg/100g이었다. 총유리아미노산 함량은 건물량기준으로 10,520.5mg/100g 이었고 이중 glycine, arginine, aspartic acid 및 glutamic acid가 전체의 55.7%를 차지하였다. 핵산관련물질은 hypoxanthine의 함량이 건물량기준으로
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