Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 6
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- Pages.1135-1141
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- 1996
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- 0367-6293(pISSN)
Extractive Nitrogenous Constituents in Commercial Saeujeot, a Salted and Fermented Shrimp (Acetes japonicus)
시판(市販) 새우젓의 함질소(含窒素) 엑스성분(成分)에 관(關)한 연구(硏究)
- Park, Choon-Kyu (Department of Food Science and Technology, Yosu National Fisheries University) ;
- Kim, Woo-Jun (Department of Food Science and Technology, Yosu National Fisheries University) ;
- Kim, Kui-Shik (Department of Food Science and Technology, Yosu National Fisheries University) ;
- Park, Jung-Nim (Department of Food Science and Technology, Yosu National Fisheries University)
- Published : 1996.12.30
Abstract
In order to investigate the composition and the actual status of extractive nitrogenous compounds in saeujeot, a salted and fermented seawater shrimp(Acetes japonicus), the extract was analyzed separately into extractive nitrogen, free amino acids, oligpopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds, using specimens collected at fish markets from July in 1994 November in 1995. The extractive nitrogen of saeujeot was ranging from 430 mg to 528 mg, and the total of free amino acids in it was ranging from 1,509 mg to 2,131 mg, The extract was rich in free amino acids especially in lysine, glutamic acid, leucine, arginine, glycine, histidine, and glutamine, However, the content of most free amino acids was fluctuated from collection to collection. The total of nucleotides and related compounds in the extract was ranging from
본 연구는 시판되고 있는 새우젓의 맛과 밀접한 관계를 가지고 있는 함질소 엑스성분을 분석하여 품질상태를 파악하는 한편 품질개선과 품질지표에 관한 자료를 얻고자 하였다. 시료는 4개 회사 제품을 1994년 7월과 8월, 그리고 1995년 1월과 11월에 구입하여 고형물과 액즙으로 구분한 다음 엑스분을 추출하여 엑스분질소, 유리아미노산, oligopeptide류. 핵산관련물질, betaine류, 4급암모늄염기 및 구아니디노 화합물을 분석하였다. 새우젓의 수분함량은 고형물보다 액즙에서 6.1% 높고, 단백질은 고형물에서 4.1% 높았다. 염분은
Keywords
- saeujeot;
- salted and fermented shrimp;
- Acetes japonicus;
- extractive nitrogenous constituents;
- free amino acid