Flavor Components in Sun-Dried Ray

마른 가오리의 풍미성분(風味成分)

  • Cha, Yong-Jun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Ahn, Chang-Bum (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Lee, Tae-Hun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Chung, Young-Hoon (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Kim, Se-Kwon (Department of Applied Chemistry, National Fisheries University of Pusan)
  • 차용준 (부산수산대학 식품공학과) ;
  • 안창범 (부산수산대학 식품공학과) ;
  • 이태헌 (부산수산대학 식품공학과) ;
  • 정영훈 (부산수산대학 식품공학과) ;
  • 이응호 (부산수산대학 식품공학과) ;
  • 김세권 (부산수산대학 응용화학과)
  • Published : 1985.11.21

Abstract

To investigate the flavor components of sun-dried ray, Raja porasc, the contents of such as free amino acids, nucleotides and their related compounds, total creatinine, betaine, TMAO, fatty adds, and volatile compounds were analysed. The content of total free amino acids was 1773.3mg% on dry basis and the abundant amino acids were taurine, lysine, leucine, alanine, glycine, glutamic acid, proline, and valine in order and these amino acids accounted for 80% of total free amino acids in sun-dried ray. In the nucleotides and their related compounds, hypoxanthine was the most abundant. Ammonia-N was the most abundant, resulting 26.4% of extractive nitrogen which was 1965.6mg% and next free amino acid-N, total creatinine-N, and nucleotide-N in order. In the fatty acid composition of total lipid and neutral lipid, polyenoic acid was abundant holding 42.0%, 45.3% respectively. In phospholipid, the ratio of polyenoic acid and saturated fatty acid were similar to 39% respectively. The predominant fatty acids in total lipid, neutral lipid, and phospholipid were $C_{16:0},\;C_{22:6},\;C_{18:1},\;C_{18:0},\;and\;C_{20:4}$. In the volatile compounds, isocaproic acid, caproic acid, isobutyric acid, and butyric acid were the major portion of the 8 kinds of volatile fatty acids detected and 2-butanone, pentanal, and 2-methylpropanal were the major portion of the 8 kinds of volatile carbonyl compounds detected and also trimethylamine was the major portion of 2 kinds of volatile amines detected. It was presumed from the results that the reciprocal action of taste compounds such as free amino acids, nucleotides and their related compounds total creatinine, betaine, and TMAO and volatile compounds such as volatile carbonyl compounds, volatile fatty acids, volatile amines, and ammonia played an important role for the characteristics of flavor of sun-dried ray.

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