한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권4호
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- Pages.471-477
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- 1995
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- 0367-6293(pISSN)
멸치액젓의 맛성분조성(成分組成) 및 품질표준화(品質標準化)에 관(關)한 연구(硏究)
Extractive Nitrogenous Constituents of Anchovy Sauce and their Quality Standardization
- 박춘규 (여수수산대학교 식품공학과)
- Park, Choon-Kyu (Department of Food Science and Technology, Yosu National Fisheries University)
- 발행 : 1995.08.31
초록
멸치액젓의 맛성분 조성 구명 및 품질개선을 위한 품질지표설정을 목적으로 국내 시장에서 유통되고 있는 멸치액젓 6종 및 실험실에서 시제한 시제품 1종에 대하여 맛의 지표로 이용되고 있는 엑스분 질소와 맛의 중요한 구성성분인 함질소 엑스성분들을 상세히 분석하여 그 조성을 밝히고, 엑스분질소와 각 함질소 엑스성분들과의 상관분석을 실시하여 품질지표를 설정하였다. 시판 멸치액젓의 엑스분질소 함량은
Extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds were analyzed to evaluate quality of anchovy sauce. The commercial products contained low proximate composition, extractive nitrogen and other extractive components, than the experimentally prepared anchovy sauce. Both samples, commercial products and experimentally prepared anchovy sauce, were rich in free amino acids, such as glutamic acid, leucine, alanine, lysine, and aspartic acid. The extractive nitrogenous components which consist of total nucleotides and related compounds, total free amino acids, methionine, isoleucine, valine, taurine, tyrosine, histidine, leucine, aspartic acid, cystine, and lysine, showed significant correlation(p<0.01) with extractive nitrogen. Possibly, seven kinds of free amino acids such as methionine, isoleucine, valine, taurine, tyrosine, histidine, and leucine, might be recommend as quality indices of standardization for anchovy sauce.
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