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http://dx.doi.org/10.9724/kfcs.2012.28.3.249

Change of Free Amino Acid and Nucleotide Compound of Puffer Fish Fillet under Storage Condition  

Mun, Seung-Kweon (Dept. of Culinary and Food Service Management, Sejong University)
Sung, Ki-Hyup (Dept. of Culinary and Food Service Management, Sejong University)
Yoo, Seung-Seok (Dept. of Culinary and Food Service Management, Sejong University)
Publication Information
Korean journal of food and cookery science / v.28, no.3, 2012 , pp. 249-255 More about this Journal
Abstract
The objectives of this study were to evaluate the physicochemical characteristics of puffer fish under storage conditions. Free amino acids were identified in the order of taurine > alanine > lysine > leucine > glutamic acid > valine. Glutamic acid, lysine, histidine, arginine, proline, and aspartic acid increased over time and with increased temperature, and valine and tyrosine were affected by temperature. ATP decreased dramatically during 36 h of storage at $4^{\circ}C$, 24 h of storage at $12^{\circ}C$, and 16 h of storage at $20^{\circ}C$. IMP reached its highest level when puffer fish was stored for 36 h at 4 and $12^{\circ}C$ and 24 h at $20^{\circ}C$, and hypoxanthine levels grew steeply at 60 h at $4^{\circ}C$, 24 h at $12^{\circ}C$ and 20 h at $20^{\circ}C$. In terms of K value, the puffer fish was available for sliced raw fish within 60 h at $4^{\circ}C$, 24 h at $12^{\circ}C$ and 12 h at $20^{\circ}C$, and the fish can be taken in after cooking within 72 h at $4^{\circ}C$ and $12^{\circ}C$ and 36 h at $20^{\circ}C$. The physicochemical quality characteristics showed that puffer fish is available for sliced raw fish within 36 h at $4^{\circ}C$, 16 h at $12^{\circ}C$ and 12 h at $20^{\circ}C$, and that the fish can be taken after cooking within 72 h at $4^{\circ}C$ and $12^{\circ}C$ and 36 h at $20^{\circ}C$.
Keywords
puffer fish; free amino acid; nucleotide; k value; food safety;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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