Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Studies on the Flavoring 5 '-Mononucleotides of Pickle of Small Sardine

멸치젓의 정미성(呈味性) 5'-Mononucleotides 에 관(關)한 연구(硏究)

  • Lee,, C.Y. (College of Agriculture, Seoul National University) ;
  • Lee,, K.H. (College of Agriculture, Seoul National University) ;
  • Kim,, H.S. (College of Agriculture, Seoul National University) ;
  • Han,, I.J. (College of Agriculture, Seoul National University) ;
  • Kim,, S.S. (College of Agriculture, Seoul National University)
  • Published : 1969.06.28
Download PDF
⟨ Previous Next ⟩

Abstract

More thau thirty kinds of sea food pickles have been eaten in Korea. Out of these, salted small sardine pickle was analyzed of their components and investigated the enzyme characteristics concerned. Also studied was the effect of enzymes on the production of flavorous 5'-mononucleotides. The results are summarized as follows: 1) No accumulation of flavorous 5'-mononucleotides was demonstrated because RNA-depolymerase in the raw materials and the pickles tended to decompose RNA into nucleoside and phosphoric acid. 2) 5'-Inosinic acid and 5'-adenylic acid were found in large amounts in the salted small sardine pickle. 3) 5'-Inosinic acid was contained in the salted small sardine pickle in a significant concentration, and it might be considered to be inosinic acid-type.

Keywords