A Study of Exploiting Raw Material of Seasoning by Using Fish and Shells -1. On Composition of Seasoning Material in Cooking By-product-

어패류를 이용한 조미료 소재 개발에 관한 연구 -1. 패류 자숙액즙의 성분조성-

The possibility of shellfish utilization of juice as seasoning materials was examined through the analyzing proximate compositions and N-containing materials. The amounts of the sucking liquid wastes were estimated as 58,819 tons for oyster, 764 tons for pen-shell, 604 tons for cockle and 3,896 tons for blue-mussel from 1985 to 1990 in Korea. Water contents ranged from 95.2 to $97.4\%$ and crude protein level was $1.0{\sim}1.4\%$. Taurine was the most abundant nitrogenous compound($40{\sim}56\%$) in extracts, and glycine($10.4{\sim}36.1\%$), alanine($4.8{\sim}8.6\%$) and glutamic acid($3.1{\sim}5.3\%$) followed. More than $40\%$ of ADP and AMP as mucleotide were contained in all shellfish samples but pen-shell and cockle had $20\%$ of inosine, also. Glycinebetaine was present in corcentrations of 139.8mg/g in oyster and $45.5{\sim}61.9mg/100g$ in pen-shell, cockle and blue-mussel. Total creatinine and trimethylamine oxide levels were $30.4{\sim}59.1mg/100g$ and $0.82{\sim}47.2mg/100g$, respectively.

굴, 키조개, 새조개, 진주담치 등을 가공할때에 부산되는 자숙액을 조미료 자원으로 이용 가능성을 검토하기 위한 일환으로 정미성분을 분석한 결과를 요약하면 다음과 같다. 1. 가공과정에서 생산되는 자숙액은 굴 21,790톤, 키조개 604톤, 진주담치 1,395톤이었다. 2. 일반성분은 수분이 $95.2{\sim}97.4\%$로 높고 단백질이 $1.0{\sim}l.5\%$로 낮았다. 3. 유리아미노산 가운데 taurine이 $40{\sim}56\%$로 가장 많고 glycine이 $10.4{\sim}36\%$, alanine이 $4.8{\sim}8.6\%$, glutamic acid가 $3.1{\sim}5.3\%$로 많았다. 4. 핵산관련물질은 ADP, AMP가 높았다. 5. glycinebetaine은 굴이 139.3mg/100g이었으나 키조개, 진주담치, 새조개는 각각 45.2, 52.1, 66.9mg/100g로 적었다. 6. Total creatinine과 trimethylamine oxide는$30.4{\sim}59.1mg/100g,\;0.8{\sim}47.2mg/100g$로 적었다.