한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권6호
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- Pages.1345-1349
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- 1998
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- 0367-6293(pISSN)
소형 갈전갱이틀 이용한 풍미소재의 정미성분
Taste Compounds and Functionality of Flavoring Substances from Small Kingfish
- Oh, Kwang-Soo (Department of Marine Food Science and Technology.Institute of Marine Industry, Gyeongsang National University) ;
- Moon, Soo-Kyung (Department of Food Science.Institute of Marine Industry, Gyeong sang National University) ;
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Heu, Min-Soo
(Department of Food Science.Institute of Marine Industry, Gyeong sang National University)
- 발행 : 1998.12.01
초록
새로운 수산가공용 풍미소재의 개발과 품질개선, 연안에서 생산되는 저활용 수산자원의 유효 이용이라는 관점에서, 소형 갈전갱이를 원료로 가공한 2단계 효소분해엑스분의 정미성분 및 기능성을 분석 평가하였다. 소형 갈전갱이의 열수추출 및 자가소화엑스분, 1, 2차 효소분해엑스분의 유리아미노산 총량은 각각 541.3, 8,245.3, 1,354.6 mg% 및 6,636.6 mg%이었고, hydroxyproline, glu, pro, leu, phe, lys 및 arg 등이 주요 아미노산이었다. IMP는
The flavor constituents and functionality of small kingfish were studied as affected by two stage enzyme hydrolysis (TSEH). Total free amino acid contents in water extract, autolytic extract and TSEH of small kingfish were 541.3 mg%, 8,245.3 mg% and 6,636.6 mg%, respectively. Major free amino acids in TSEH were hydroxyproline, glutamic acid, proline, leucine, phenylalanine, lysine, arginine. As for nucleotides and other bases, IMP, TMAO and total creatinine were principal components in TSEH. And the major inorganic ions in TSEH were Na, K, P, Cl and