• Korean journal of food and cookery science
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• v.6 no.2
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• pp.85-96
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• 1990

Globefish, Fugu xanthopterus, known to have a severe toxin, is one of the favorite food in Korea and Japan when the toxic part is removed. In this paper, the effect of cooking on the composition of nitrogenous components in the extractives from globefish cooked investigated and the changes of the taste compounds originated from the nitrogenous components in the extractives were discussed. When the sample fish was analysed for general composition, drip amount and pH by the different methods of thawing, the method effective method was the running water thawing. Total nitrogen content in raw globefish and the frozen globefish was not different, and the nitrogen content was increased with the heat treatment. It seemed that the nitrogen content was higher in the extract from the boiled globefish than that of the steamed globefish. Taurine, lysine, glycine and alanine were occupied about 70% of the total free amino acids. Total free amino acid content was higher in the extracts from the frozen sample than those from the raw sample. The amount of free amino acids was increased when the globefish soup cooked under the direct-heat cooking than in the microwave oven-heat cooking. Among nucleotides in the extracts from the thawed and cooked fishes, IMP and inosine contents were increased, and the both components were decreased with the heating time and by the heating method. Tne content of total creatinine-nitrogen were 50% of the total nitrogen content of the extracts, but the concentration of glycinebetaine, TMA and TMAO were only a few amounts. It could be concluded that total creatinine components, including free amino acids such as taurine, lysine, glycine and alanine, and IMP might be the important components contributing to the taste of the cooked globefish.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.1
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• pp.93-103
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• 1996

The effects of salt and temperature on changes of K value, IMP, free amino acids and histamine concentration in Makerel muscle during storage were examined. The content of salt was 0, 3, 5 and 10% and storage temperature was at 0, 8, 16 and 2$0^{\circ}C$. 1. Content of IMP was 607.3mg% In raw material and as storage temperature was decreased and as salt content was increased, the rate of decrease in IMP was slow. 2. K value of raw material was 14% and rapidly increased as temperature increased and salt content decreased. 3. The time required to reach at 50% in K value was 13.6-16.6 days at $0^{\circ}C$ and 1.4-3.3 days at 2$0^{\circ}C$ in 0-10% salt content. 4. Except taurine and histidine, the contents of all free amino acids were slowly increased during storage at $0^{\circ}C$ and in high salt content but at 2$0^{\circ}C$ and in 0% salt they were more rapidly increased. The contents of Ala., Glu., Val.., Leu., Lys., and NH$_3$ were rapidly increased than the contents of Phe., Gly. and Ile. 5. Taurine and histidine were rapidly decreased at high temperature and in 0% salt during storage. 6. The storage condition which produced more than 100mg% in histamine was 3 days at 16$^{\circ}C$(180mg%) and 2$0^{\circ}C$(443.5mg%) in 0% salt and was 10days (163.1mg) at 16$^{\circ}C$ in 3% salt.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.117-122
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• 1982

Abalone, Haliotis diversicolor japonica, is one of the most palatable sea foods in Jeju-Do, Korea : however relatively little is known about the characteristics of its taste. This study was undertaken to establish the basic data for evaluating the taste compounds in the extract of abalone including nucleotides and their related compounds, free amino acids, trimethylamine oxide, trimethylamine and total creatinine. The amount of AMP was $2.21{\mu}mole/g$ while IMP and inosine was trace in content. In the extracts, taurine, arginine and glycine were abundant holding $39.9\%,\;25.4\%,\;14.0\%$ of total free amino acids content respectively, but tyrosine and phenylalanine was trace in content. TMAO, TMA and total creatinine were poor in content marking $5.4mg\%,\;1.0mg\%\;and\;5.0mg\%$. It was presumed that the characteristic flavor of abalone was mainely attributed to free amino acids. Organic acids, nucleotides and their related compounds played auxiliary role in the characteristic flavor of abalone.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.6
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• pp.549-556
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• 1993

To obtain a basic data of Korean geoduck(Panope japonica A. Adams) for fast food manufacturing, contents of proteinous compounds, nucleic acid and related compounds were analysed, and monthly changes of proximate compositions and freshness changes during frozen storage have been studied. The edible portions were $29.92\%$ in 3 years old samples and $38.04\%$ in 5 years old ones, respectively. The moisture and protein content showed the highest level from March to April and those of lipid and glycogen showed the highest level in July. Taurine, glycine, alanine and glutamic acid were the major free amino acid in 5 years old samples harvested in July and taurine content showed the highest level among free amino acids. Glutamic acid was the most abundant amino acid among the amino acids of protein hydrolyzate in 5 years old sample(96.6mg/16g-N). Leucine and lysine were revealed as relatively higher content(8.35 and $7.70\%$). From the analytical results on VBN, TMAO, TMA and $NH_2-N$, blanching at $95^{\circ}C$ for 2 mins was effective to maintain the quality of geoduck during frozen storage. Total creatine content was not changed in blanched geoduck.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.1
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• pp.27-31
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• 1980

Yellow sea bream, Branchiostegus japonicus, has been one of the widely consumed food fish in Jeju-Do, Korea. This study was attempted to establish the basic data for evaluating changes of taste compounds of the yellow sea bream during dehydration. The free amino acids were analysed by amino acid autoanalyser. The free amino acid composition of the raw yellow sea bream, abundant amino acids were lysine, alanine, threonine and arginine and then taurine, serine, proline, glycine, glutamic acid, leucine in order. Such amino acids as valine, methionine, tyrosine, isoleucine, phenylalanine were poor in content. The changes of free anino acid composition in the extract of the yellow sea bream during dehydration was not found. In the extract of dried product, lysine, alanine, glutamic acid and arginine were dominant holding $18.4\%,\;14.7\%\;8.0\%\;and\;7.3\%$ and $7.3\%$ of total amino acids respectively. The amount of total free amino acids of the yellow sea bream increased to more than 1.4 times during dehydration process, that of raw sample especially aspartic and glutamic acids increased to more than 2.9 times and 2. 1 times whereas taurine and histidine decreased ranging $40-50\%$ of the original content. It is presumed that the characteristic flavor of dried yellow sea bream was attributed to such amino acids like lysine and alanine known as sweet compounds, glutamic acid as meaty taste and TMAO known as plain sweet taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.323-329
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• 1995

For the effective utilization of dark meat separated as by-product from skip-jack canning, the dark meat concentrate(DPC) was prepared by removal of extractable materials with ethanol from dried dark meat. Dark meat protein hydrolysate(DPH) was prepared by the hydrolysis of DPC with ${\alpha}-chymotrypsin$. ${\alpha}-Chymotrypsin$ hydrolysed DPC to the extend of 79% during 10hr. The solubility over a pH range 1~12 showed similar trend on the both of DPH and DPC. The highest solubility was 81% on the DPH and was 36% on the DPC at pH 3. The lowest solubility was 65% on the DPH and was 22% on the DPC at pH 7. The content of total free amino acid was higher in the DPC than in the DPH, but the content of total essential free amino acid was higher in the DPH. Especially, the contents of taurine in the DPC and DPH were much higher than those of other amino acids. The result of sensory evaluation on the fish sauce analogue showed good taste, color and odor at the supplemented level of 8g DPH per 100ml of raw solution of fish sauce analogue and didn't show signifcaint difference compared with market fish sauce(p<0.05). On the preparation of surimi gel, 2% substitution of DPH for the supplemented starch was the most appropriate level.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.3
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• pp.177-180
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• 1975

'Mideuduck', Styele clava, has been esteemed as one of the most tasty sea foods in the south coast of Korea. The free amino acids in Mideuduck were analysed by amino acid auto-analyser. In Mideuduck extract, taurine, proline, glutamic acid, glycine, alanine and serine were abundant, holding $32.8\%,\;17.6\%,\;11.9\%,\;11.2\%,\;8.9\%,\;7.1\%$ respectively of total amino acid content and followed by threonine, lysine, methionine in order. While valine, leucine, phenylalanine, isoleucine and histidine were poor ana aspartic acid, arginine and tyrosine were trace in content.

• Journal of Practical Agriculture & Fisheries Research
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• v.25 no.3
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• pp.5-13
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• 2023

This study aims to assess the water quality of the Eoran and the Imha aquafarm with different aquafarm environments in Haenamn-gun, and analyzed the composition of total amino acids (TAAs) and free amino acids (FAAs) in three Neopyropia dentata cultivars (Yuldo, Supum1 and 2) in two aquafarms. Mean water temperature ranged from 22.9 to 10.9℃ during September to November 2018. In Eoran aquafarm, the water quality analysis showed that NO₂-N was high in September, NH₄-N and COD in October, and NO₃-N, DIN, and DIP in November. In Imha aquafarm, the water quality analysis showed that NH₄-N and COD was high in September, NO₃-N and DIN in October, and NO₂-N and DIP in November. We confirmed the proximate composition, amino acid composition (TAA/FAA) in two auqufarms. In the Eoran aquafarm, the 'Yuldo' cultivar had significantly higher crude lipid content than two other cultivars (Supum 1 and 2). The 'Supum1' cultivar had significantly higher moisture content, whereas the highest content of crude protein, crude lipid, crude ash, and carbohydrates was found in the 'Supum2' cultivar. In the Imha aquafarm, the content of crude lipid and crude ash was highest in the 'Yuldo' cultivar. The highest content of crude protein and carbohydrates was found in the 'Supum1' cultivar, while the 'Supum2' cultivar had the highest content of moisture. The highest concentration of glutamic acid belong to TAAs is observed in all cultivars from Eoran and Imha aquafarm, while all cultivars in two aquafarm also contained higher content of alanine among the detected FAAs.

• Journal of Environmental Science International
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• v.23 no.2
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• pp.165-170
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• 2014

Despite abundant nutritions, krill is barely used for human consumption. The objective of this study was to investigate the nutritional component and amino acid composition of krill and further utilizes it for food resource. Proximate compositions of krill meal were consisted of crude protein 58.85%, ash 13.89%, crude fat 12.45%, carbohydrate 11.01% and moisture 3.80%. The amount of total amino acid was 54.74 g%, and the major amino acids were glutamic acid (7.71 g%), aspartic acid (6.20 g%), leucine (4.72 g%), lysine (4.41 g%), arginine (6.49 g%) and alanine (3.25 g%), respectively. Total essential amino acid content was 21.87%, and the major amino acids were leucine (4.72 g%), lysine (4.41 g%) and isoleucine (2.90 g%), respectively. Content of total free amino acid in krill meal was 20224.30 mg/kg, and the major free amino acids were taurine (4501 mg/kg), arginine (3130.60 mg/kg), proline (2302.90 mg/kg), alanine (2088.10 mg/kg), glycine (1606.40 mg/kg) and lysine (1197.40 mg/kg). Especially, taurine was the most abundant of all free amino acids. Thus, these data indicate that krill seems to be abundant protein source food.

• Journal of Aquaculture
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• v.5 no.2
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• pp.167-175
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• 1992

The differences of nutritive components in muscle and viscera of local and Israeli strains of common carp were examined. The crude lipid content in muscle was higher in the local carp than in the Israeli carp, but that in viscera was lower in the local carp than in the Israeli carp. There was no appreciable differences of crude protein and ash in viscera between local and Israeli carp. The distribution patterns of the total amino acid profiles for both local and Israeli carp were very similar. The principal amino acids were aspartic acid, glutamic acid, leucine and Iysine. They were 42 percent of total amino acids. Taurine and histidine were important part of free amino acids. Eicosapentaenoic acid and docosahexaenoic acid content in the polar lipids were high in both strains.