한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권4호
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- Pages.772-787
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- 2000
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- 0367-6293(pISSN)
산지, 성장조건 및 계절별 미꾸라지의 정미성분 비교
Comparison of the Taste Compounds of Loach Differing in the Local, Growing Condition and Season
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김희연
(식품의약품안전청 식품평가부 식품규격과) ;
- 신재욱 (식품의약품안전청 식품첨가물평가부 천연첨가물과) ;
- 심규창 (식품의약품안전청 식품첨가물평가부 천연첨가물과) ;
- 박희옥 (중앙대학교 의약식품대학원) ;
- 장영미 (성신여자대학교 식품영양학과) ;
- 김현숙 (한양대학교 식품영양학과) ;
- 허종화 (경상대학교 식품공학과)
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Kim, Hee-Yun
(Division of Food Standard, Korea Food and Drug Administration) ;
- Shin, Jae-Wook (Division of Natural Food Additives, Korea Food and Drug Administration) ;
- Sim, Kyu-Chang (Division of Natural Food Additives, Korea Food and Drug Administration) ;
- Park, Hee-Ok (Graduate School of Food and Drug Administration, Chungang University) ;
- Jang, Young-Mi (Department of Food and Nutrition, Sungshin Women's University) ;
- Kim, Hyun-Sook (Department of Food and Nutrition, Hanyang University) ;
- Hu, Jong-Wha (Department of Food Science and Technology, Kyeongsang National University)
- 발행 : 2000.08.30
초록
In this study, evaluation on the loaches from the various sources was carried out in respect of their taste compounds. The samples were classified by local, season and growing condition and evaluated in terms of composition, the refuse, contents of nucleotides and their related compounds, total and free amino acid, organic acid and fatty acid. Evaluation on the compositions revealed the fact that, in terms of the local, the imported loach contain a low level of fat and high level of ash, in comparison with Korean loach; in terms of growing condition, cultured loach contains a high level of fat and low level of moisture, in comparison with wild loach; and in terms of the season, the summer loach contains less moisture than the fall loath; but as for the contents of other component, the summer loach was superior. As for the refuse, the imported loach had a greater refuse than the Korean loach. In the growing condition, the wild loach had lower value than the cultured loach. There was no substantial difference in each season. Also nucleotide and these related compounds were detected in all of the samples, while ATP was not found. The content levels of such detected compound did not show a substantial difference in each condition. However, generally, the imported loach was poor in such compound and all of the samples were high in IMP. The samples were high in total amino acids. The local and growing conditions showed no substantial difference, while in the season, the summer loach had a higher content of total and essential amino acid than the fall loach. As for the contents of free amino acids, similar distribution of the composition was shown in each sample, even though there was little difference in their constituents. Also, total content of free amino acid varied with the conditions of the samples. As for total content of organic acid and the distribution of the composition, there was a little difference between each condition. In the season and growing condition, the summer loach was high in organic acid. As for the distribution of the fatty acid compositions, there was no substantial difference between each condition and each sample. In the case of the wild loach, the summer loach was high in