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RISS 인기검색어
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- 저자 : 제외권(Yoi Kwon Je) (검색결과 2 건)
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패류 건제품의 향기성분에 관한 연구 -건조가공에 따른 패류의 함질소화합물의 조성변화-
제외권 ( Yoi Kwon Je ),김영숙 ( Young Sook Kim ),이종호 ( Jong Ho Lee ),정병천 ( Byung Chun Jung ) 한국수산학회 1996 한국수산과학회지 Vol.29 No.4
패류건제품의 가공 및 저장중의 flavor의 형성에 관련되는 각종 질소화합물의 함량변화를 조사하였다. 홍합, 바지락 및 굴의 생시료에서는 ATP, ADP 및 AMP의 함량은 낮았고 IMP와 inosine의 함량은 높게 나타났다. TMAO함량은 생시료에서는 높았으나 배건시료에는 크게 감소하였고, TMA함량은 TMAO의 경우와 상반된 경향을 나타내었으며 열풍건조시료의 저장중에는 TMAO의 감소 및 TMA의 증가량은 적었다. 생시료중의 glycinebetaine의 함량은 참치, 고등어 등의 어류에 비하여 월등히 높은 값을 나타내었고, 자숙 및 배소에 의한 감소는 적었으며 hormalin과 trigonelline의 함량은 자숙 및 배소에 의하여 크게 감소하였다. 홍합, 바지락 및 굴에서는 각각 29종의 유리 아미노산 및 아미노산 유도체가 분석되었는데 주요 아미노산은 glycine, alanine, arginine, glutamic acid 및 lysine등이었으며 자숙후와 건조후에는 대부분의 아미노산의 함량이 크게 감소하였다. Level of nitrogenous compounds in dried shellfish related to the formation of flavors during processing and storage was investigated. Fresh samples of blue mussel, short-necked calm and pacific oyster showed relatively low levels of ATP, ADP and AMP, but high levels of IMP and inosine. Relatively high content of TMAO in fresh samples was markedly reduced in the samples broiled samples, but TMA content was rather elevated in the samples broiled, which was a lowered result of TMAO content. The degree of reduction of TMAO and enhancement of TMA contents was relatively small in the hot-air dried samples during storage periods. Glycinebetaine content in fresh samples was slightly decreased by boiling and broiling. Contrast to glycinebetaine content, hormaline and trigonelline contents were severely reduced by boiling and broiling. Twenty-nine kinds of amino acids and their derivatives were identified in the sample of blue mussel, short-necked calm. Among them, glycine, alanine, arginine, glutamic acid and lysine were major amino acids, but contents of these amino acids was greatly decreased in the samples after drying and boiling processes.
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패류 건제품의 향기성분에 관한 연구 2 . 건조가공에 따른 패류의 환원당 , 유기산 및 지방산 조성의 변화
제외권(Yoi Kwon Je),유영법(Toung Beob Yu),김경업(Gyeong Eup Kim),이종호(Jong Ho Lee),정병천(Byung Chun Jung) 한국수산과학회 1997 한국수산과학회지 Vol.30 No.1
The levels of reducing sugars, organic acids and fatty acids, known as precursors of major flavors induced from dried sellfish, were analyzed to investigate their behaviors during drying process. Free reducing sugar contents were markedly decreased in all samples by boiling. Its content in Blue mussel and Short-necked calm samples significantly decreased after drying process. Among the eight different organic acids from blue mussel, Short-necked calm and Pacific oyster samples, succinic acid in blue mussel and short-necked calm samples was measured with 74.9% and 67.4%, respectively. In the sample of Pacific oyster, succinic acid content was found to be 38.4%, but pyroglutamic acid content was the highest level with 41.6%. Contents of organic acids with exception succinic acid were significantly reduced in all three samples of sun-dried or hot-air dried. The content of succinic acid in the samples of sun-dried and hot-air dried pacific oyster reduced to 53.0% and 44.2%, respectively, but relatively small decrease (29.0% and 10.0%) was observed in sun-dried and hot-air dried short-necked calm samples, respectively. Content of polar lipid with the major fatty acids profile of C16:0, C16:1, C20:5 and C22:6 was consisted of 59.1%, 66.7% and 42.4%, respectively, in blue mussel, short-necked calm and pacific oyster samples and the content of polyene fatty acids was appeared to be 40.5%, 48.6% and 48.9%, respectively. Relatively high peroxide value in all boiled-dried products samples was found to be 41.64∼86.80 meq/㎏ sample. Carbonyl value in boiled-dried products samples was found to be 15.55∼27.99 meq/㎏, but its value in broiled products samples was significantly high level of 127.6∼136.5 meq/㎏.
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