Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 6
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- Pages.1458-1464
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- 1999
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- 0367-6293(pISSN)
Comparison of Extractive Nitrogenous Constituents in the Raw Anchovy (Engraulis japonica), Big Eyed Herring (Harengula zunasi), and Northern Sand Lance (Ammodytes personatus)
멸치, 밴댕이 및 까나리의 함질소 엑스성분 비교
- Park, Choon-Kyu (Department of Food Science and Technology, Yosu National University)
- 박춘규 (여수대학교 식품공학과)
- Published : 1999.12.31
Abstract
The whole body of three species of fishes, raw anchovy (Engraulis japonica), big eyed herring (Harengula zunasi), and northern sand lance (Ammodytes personatus) catched at the south adjacent coast of Korea, were analyzed for extractive nitrogen, free amino acids, combined amino acids, ATP and its related compounds quaternary ammonium bases, and guanidino compounds using specimens collected in May and July 1991, and the composition of these nitrogenous components were compared with each other. The contents of extractive nitrogen in anchovy, big eyed herring, and northern sand lance were 633 mg, 601 mg, and 455 mg/100 g, respectively. Thirty-one or thirty-two kinds of free amino acids were found in the extracts of the three species of fishes. Histidine, taurine, alanine, leucine, carnosine, glutamic acid, and lysine were the major free amino acids in every sample. The composition of the major extractive components such as free amino acids, combined amino acids, ATP and its related compounds, TMAO, and creatine in the extracts were similar to each other, but their contents were some different individually.
우리 나라 연근해에서 어획되고 있는 멸치, 밴댕이 및 까나리의 맛 성분조성을 밝히기 위하여 수산물에 널리 분포하고 있는 함질소 엑스성분인 유리아미노산, combined amino acid류, ATP관련 화합물, 4급암모늄 염기 및 구아니시노 화합물 등을 분석하여 상호 비교하였다. 엑스분 질소함량은 밴댕이가 633 mg/100 g으로서 가장 높고, 다음은 멸치로서 601 mg이었으며 까나리는 455 mg으로서 가장 낮았다. 어류 3종에서