Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Contents of Some Taste Compounds of Dried Mussel and Baby Clam during Storage

건조 홍합 및 바지락의 저장 중 핵산관련물질 및 유기염류의 변화

  • Joo, Ok-Soo (Department of Food Processing, Chinju National University) ;
  • Seo, Kwon-Il (Department of Food Science and Technology, Gyeongsang National University) ;
  • Lee, Young-Soo (Dawsun Distilling Co. LTD) ;
  • Lee, Jong-Ho (Department of Food Science and Nutrient, Gyeongsang National University) ;
  • Choi, Sang-Do (Department of Food Processing, Chinju National University) ;
  • Shim, Ki-Hwan (Department of Food Science and Technology, Gyeongsang National University)
  • 주옥수 (진주산업대학교 식품가공학과) ;
  • 서권일 (경상대학교 식품공학과) ;
  • 이용수 (대선주조주식회사) ;
  • 이종호 (경상대학교 식품영양학과) ;
  • 최상도 (진주산업대학교 식품가공학과) ;
  • 심기환 (경상대학교 식품공학과)
  • Published : 1996.10.30
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Abstract

Some taste compounds such as nucleotide and their related compounds, trimethylamine oxide (TMAO), trimethylamine (TMA) and total creatinine of sea mussel and baby clam during drying at 40, 50 and 60^{\circ}C$ and storage at low temperature$(4^{\circ}C)$ and room temperature$(20^{\circ}C)$ were investigated. Six kinds of nucleotide and their related compounds such as adenine triphosphate (ATP), adenine diphosphate (ADP), adenine monophosphate (AMP), inosine, adenosine and hypoxanthine were analyzed. The contents od adenosine in raw sample was high in sea mussel and baby clam. The contents of ATP, ADP and AMP decreased, while those of inosine and hypoxanthine increased during drying and storage periods. The contents of TMAO, TMA and total creatinine were low in sea mussel and baby clam. TMAO and total creatinine decreased but TMA increased during drying and storage periods. The rate of change was high in room temperature storage and for long storage periods than that of low temperature storage and for short storage periods.

홍합과 바지락의 건조 및 저장조건에 따른 핵산 및 그 관련물질과 유기염류의 함량변화를 조사한 결과는 다음과 같다. 홍합과 바지락 모두에서 ATP, ADP, AMP, inosine, adenosine 및 hypoxanthine의 6성분을 분석하였다. 홍합과 바지락 모두 생시료의 경우 adenosine의 함량이 높았으며, 건조 및 저장에 의해 ATP, ADP 및 AMP의 함량은 감소하고 inosone 및 hypoxanthine의 함량은 증가하였다. 그리고, TMAO, TMA및 총 creatinine의 함량은 두 시료 모두 함량이 아주 낮았으며, 건조 및 저장에 의해 TMAO 및 총 creatinine의 함량은 감소한 반면 TMA의 함량은 증가하였다.

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