Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Changes of Taste Compounds and Sensory Qualities during Storage in the Seasoned and Smoked Product of the East Sea Skipjack Tuna (Euthynus pelamis)

동해산 가다랑어 훈연조미제품의 저장 중 정미성분 및 관능적 품질의 변화

  • LEE Jung Min (Faculty of Marine Bioscience & Technology, Kangnung National University) ;
  • BANG Sang Jin (Faculty of Marine Bioscience & Technology, Kangnung National University) ;
  • KIM Sang Moo (Faculty of Marine Bioscience & Technology, Kangnung National University)
  • 이정민 (강릉대학교 해양생명공학부) ;
  • 방상진 (강릉대학교 해양생명공학부) ;
  • 김상무 (강릉대학교 해양생명공학부)
  • Published : 2004.10.01
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Abstract

Powder and liquid products of the seasoned and smoked fish were manufactured with small-sized skipjack tuna (Euthynus pelamis) captured in the East Sea, Korea. The property changes of nucleotides and their related compounds, amino acid, and sensory attribute during storage were analyzed. IMP content was the highest among the nucleotides and their related compounds followed by inosine in both powder and liquid products. Nucleotides and their related compounds of the powder product increased slightly as storage period increased, while those of liquid product were constant. Glutamic acid $(15.6{\%})$, aspartic acid $(10.7{\%})$, and lysine $(9.3{\%})$ were major amino acids of the power product, while histidine $(36.2{\%})$ and taurine $(10.6{\%})$ were high in the liquid product. Free amino acid contents of liquid product increased during storage periods. There was no significant difference In the concentration of nucleotides and their related compounds, and composition of free amino acid between the products with/without liquid smoke. Aroma and acceptance were good in both products, while bitterness and sweetness were poor.

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References

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