Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Taste Compounds of Salted and Fermented Big Eyed Herring and Slimy

밴댕이 및 주둥치젓의 정미성분(呈味成分)

  • Koo, Jae-Keun (Department of Food Science and Technology National Fisheries University of Pusan) ;
  • Lee, Eung-Ho (Department of Food Science and Technology National Fisheries University of Pusan) ;
  • Ahn, Chang-Bum (Department of Food Science and Technology National Fisheries University of Pusan) ;
  • Cha, Yong-Jun (Department of Food Science and Technology National Fisheries University of Pusan) ;
  • Oh, Kwang-Soo (Department of Food Science and Technology National Fisheries University of Pusan)
  • 구재근 (부산수산대학교 식품공학과) ;
  • 이응호 (부산수산대학교 식품공학과) ;
  • 안창범 (부산수산대학교 식품공학과) ;
  • 차용준 (부산수산대학교 식품공학과) ;
  • 오광수 (부산수산대학교 식품공학과)
  • Published : 1985.08.01
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Abstract

Fermented big eyed herring. Harengula zunasi, and slimy, Leiognathus nuchalis, were widely used and contributed in diet of people in southern coast of Korea. In this paper, in order to elucidate the taste compounds of fermented big eyed herring and slimy, the nucleotides and their related compounds, free amino acids, TMAO, betaine, total creatinine, and minerals were analyzed. In fermented big eyed herring, lysine, alanine, leucine, isoleucine and valine were dominant holding 88.6% of the total free amino acids while alanine, leucine, isoleucine and lysine in fermented slimy were dominant holding 84.4% of total free amino acids. In the nulceotide and their related compounds, hypoxanthine was the major component in both samples. The contents of betaine, TMA and total creatinine were 99.7mg%, 24.2mg% and 432.8mg% in fermented big eyed herring, 107.6mg%, 19.5mg% and 258.8mg% in fermented slimy, while the contents of TMAO appeared trace in both samples. In the minerals of both samples Na and Ca were dominant holding 37,471-45,100.8ppm, 14,117.1-19,948.1ppm, respectively. From the omission test and chemical analysis, it is concluded that the major taste compounds of fermented big eyed herring and slimy were amino acids such as alanine, lysine, leucine and isoleucine. Minerals, nucleotides and their related compounds, betaine and total creatinine acted as an auxiliary role in taste of both fermented samples.

밴댕이 및 주둥치젓의 정미성분(呈味成分)에 관한 자료(資料)를 얻고자 유리(遊離)아미노산(酸), 핵산관련물질(核酸關聯物質), 유기염기(有機鹽基) 및 무기질(無機質)을 분석(分析)하였다. 유리아미노산은 밴댕이젓의 경우 lysine, alanine, leucine, isoleucine valine순(順)으로 함량(含量)이 많아 이들의 전체 유리아미노산의 88.6%를 차지하였고, 주둥치젓은 alanine, leucine, isoleucine, Iysine순(順)으로 함량(含量)이 많아 전체 유리아미노산의 84.4%를 차지하였다 핵산관련물질(核酸關聯物質)의 함량(含量)은 밴댕이 및 주둥치젓 모두 hypoxanthine이 대부분을 차지하였다. 유기염기(有機鹽基)는 양시료 모두 총(總)creatinine, betaine, TMA순(順)으로 많았으며. TMAO는 흔적량에 불과했다. 무기염류(無機鹽類)의 함량(含量)도 Na 및 Ca가 각각37,471$\sim$45,000. 8.ppm, 14,117.1$\sim$ 19,948.1ppm으로 월등히 많았으며, 다음으로 K, Mg 순으로 많았다. 관능검사결과(官能檢査結果) 밴댕이젓은 아미노산 및 핵산관련물질(核酸關聯物質)이, 그리고 주둥치젓은 아미노산이 이들의 맛에 가장 중요한 구실을 한다는 것을 알 수 있었다.

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