Studies on processing and storage of eel, Anguilla japonica : 1. Changes in free amino acids during processing 第 1 報. 加工중의 유리아미노산의 變化 = 뱀장어의 加工 및 貯藏에 關한 硏究

국문 초록 (Abstract)

뱀장어, Amguilla japonica,를 原科로 하여 焙燒工程과 天日乾燥중의 유리아미노산 變化를實驗하였다. 生原科와 加工工程중 다 같이 17種의 유리아미노산이 分離, 同定되었다. 生原科의 유리아미노산중 含量이 많은 것은 taurine, histsdine, glycine 그리고 alanine으로 이들 4種 아미노산이 全 유리아미노산의 66.1%를 차지 하였으며 arginine, tyrosine, phenylalanine 및 proline은 흔적량이었다.
뱀장어 加工중 유리아미노산 組成에는 變化가 없었다. 焙燒試科의 유리아미노산 중에는 proline, glutamic acid, histidine, alanine 및 taurine 이 많았고 lysine, isoleucine, tyrosine은 含量이 적었으며 arginine은 흔적량에 지나지 않았다. 天日乾燥의 경우 유리아미노산중에는 glutamic acid, taurine, leucine, histidine, valine 그리고 lysine 의 含量이 많았으며 arginine과 prloline.은 흔적량이었다. 加工중의 유리아미노산의 量的 變化로는 焙燒工程중 約 13%, 天日乾燥중 約 57% 그 含量이 增加하였다. 焙燒工程중 proline 이 특히 많이 增加하였고 그 다음으로 glutamic acid, aspartic acid, phenylalanine 그리고 leucine 이 많이 增加하였으며, taurine, histidine 및 glycine은 많이 減少하였다. 天日乾燥중에는 leucine, valine, glutamic acid, lysine, isoleucine 등이 많이 增加하였고 glycine 과 histidine은 특히 많이 減少하였다..
엑스분 窒素중 유리아미노산 窒素가 차지하는 比率은 生試科, 焙燒試科, 乾燥試科가 모두 12∼24% 정도였다.

다국어 초록 (Multilingual Abstract)

Changes in free amino acids of eel, Anguilla japonica, during roasting and sun-drying were examined.
17 species of free amino acids were isolated from the extracts of raw material and its products.
The free amino acid composition of the raw, taurine, histidine, glycine and alanine were dominant and these 4 species of amino acids were composed of 66.1% of the total free amino acid while arginine, tyrosine, phenylalanine and proline were trace in content.
During processing no changes were detected in free amino acids composition. In the roasted, proline, glutamic acid, histidine, alanine and taurine were dominant while lysine, isoleucine, serine and tyrosine were poor and arginine was trace amount. In the sun-dried, glutamic acid, taurine, leucine, histidine, valime and lysine were abundant while arginine and proline were trace in its content.
In the quantitative changes in free amino acids during processing, the roasted sample showed the increase of approximately 13% and the sun-dried showed the increase of 57%. Proline increased in particularly large amount during roasting, and glutamic acid, aspartic acid, phenylalnine and leucine also increased abundantly while taurine, histidine and glycine were decreased in a large amount while glycine and histidine were decreased in particularly large amount.
The total free amino acids nitrogen in the extractive nitrogen was in the range of 12-24% in the raw, the roasted and the sun-dried samples.