Studies on Preparation and Quality of Oyster(Crassostrea gigas), Sea mussel(Mytilus coruscus) and Crab(Portanus tribuerculata) Extracts by Water Extraction

열수추출(熱水抽出)에 의한 어패류 추출물의 제조 및 품질

  • 김동수 (농수산물 유통공사 종합식품연구원) ;
  • 이영철 (농수산물 유통공사 종합식품연구원) ;
  • 김영동 (농수산물 유통공사 종합식품연구원) ;
  • 김영명 (농수산물 유통공사 종합식품연구원)
  • Published : 1988.06.01

Abstract

In an attempt to develop natural seasoning materials by use of shellfishes and crustaceans, contents of taste components such as amino acids, nucleotide and its derivatives, the extractability of oyster (Crassostrea gigas), sea mussel(Mytilus coruscus) and crab(Portanus tribuerculata) were investigated. As a result of chemical analysis and sensory evaluation, the optimum condition of extraction could be concluded as extracting fresh or frozen raw materials for about 40 min. at $95^{\circ}C$ with 1.5 to 2 times of water by volume. The contents of free amino acids in the extractions were much in sequence as crab(1,886 mg%), mussel(765 mg%) and oyster(554 mg%), and the dominant amino acids in each extracts were identified as glutamic acid, alanine, glycine, proline and arginine in oyster, threonine, alanine, arginine, glycine and glutamic acid in mussel, arginine, proline, lysine, alanine and threonine in crab respectively. In addition, the major nucleotides affecting as taste enhancer of each extracts were estimated as inosine in oyster and crab, and inosine monophosphate in mussel respectively.

Keywords

seasoning;water extraction;oyster;sea mussel;crab