Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Processing and Characteristics of Pearl Oyster (Pinctada fucata) Extracts

진주조개(Pinctada fucata) 추출물의 가공 및 품질특성

  • Kang, Jeong-Goo (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Su-Tae (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Kang, Jin-Yeong (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University) ;
  • Nam, Gi-Ho (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Sung-Man (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University) ;
  • Oh, Kwang-Soo (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University)
  • 강정구 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 강수태 (부경대학교 식품생명공학부) ;
  • 강진영 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 남기호 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 이성만 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 오광수 (경상대학교 해양생명과학부 해양산업연구소)
  • Published : 2007.12.31
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Abstract

This study examined the effective utilization of pearl processing by-products. Three extracts of hot-water extract (WE), hydro-cooked extract (HE), and two-step enzymatic hydrolysate (EH) were prepared from pearl oyster muscle, and their characteristics were examined. The moisture, crude protein, volatile basic nitrogen (VBN), and amino-N contents were 97.5-98.0%, 0.5-1.3%, 2.1-4.9 g/100 mL, and 35.0-74.5 g/100 mL, respectively. EH had the lowest VBN and highest amino-N contents. In addition, EH had the highest yields. In terms of its functional properties, EH inhibited angiotensin-I converting enzyme ($IC_{50}$, 1.39 mg/mL) more strongly than the other extracts ($IC_{50}$, 4.17-7.95 mg/mL). The free amino acid contents of WE, HE, and EH were 661, 470 and 1,150 mg/100 mL, respectively. Major amino acids were taurine and glutamic acid. Major inorganic ions were Na, Mg, and Ca. Contents of taste compounds, such as free amino acids, inorganic ions, and quaternary ammonium bases, differed significantly according to the extract methods. Based on the results of chemical experiments and sensory evaluation, the quality of EH was superior to the other extracts, and EH is suitable for use in natural flavoring materials.

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