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Extractive Nitrogenous Constituents in the Commercial Marine Seasoned-dried Products and Seasoned-dried and Roasted Products  

Park, Choon-Kyu (Department of Food Science and Technology, Yosu National University)
Park, Jung-Nim (Department of Food Science and Technology, Yosu National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.3, 2002 , pp. 370-379 More about this Journal
Abstract
The composition of extractive nitrogenous constituents in four species of commercial marine seasoned-dried products (SDP) and five species of seasoned-dried and roasted products (SDRP) were analyzed. The extractive nitrogen contents were $688{\sim}1,124$ and $756{\sim}1,099\;mg/100g$ in SDP and SDRP extracts. Contents of Free amino acids such as glutamic acid, taurine, arginine, proline, alanine, and histidine were high in all samples. The combined amino acid amounted to $662{\sim}2,248$ and $1,146{\sim}1,821\;mg/100g$ in SDP and SDRP, respectively, which corresponded to 34.5 and 42.5% of the total free amino acid level. ATP and related compounds were $3.69{\sim}7.37$ and $2.17{\sim}8.45\;{\mu}mol/g$ in SDP and SDRP, respectively. Five types of betaines were detected in both specimens although in small amounts. TMAO, TMA, creatine, and creatinine were detected in both samples, however they have same variation in each sample. There was no significant difference in the extractive nitrogenous constituents between SDP and SDRP except in moisture, salinity, and contents of glutamic acid and creatinin (p<0.01).
Keywords
seasoned-dried product; free amino acid; combined amino acid; ATP related compound;
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