Studies on the Food Components of Triploid Carp Muscle 1. The Taste Compounds of Triploid Carp Muscle

3배체잉어 근육의 식품성분에 관한 연구 1. 3배체잉어 근육의 정미성분

  • LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • CHUNG Bu-Gil (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • KIM Jin-Soo (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) ;
  • OH Kwang-Soo (Department of Fisheries Processing National Tong-Yeong Fisheries Technical College)
  • 이응호 (부산수산대학 식품공학과) ;
  • 정부길 (부산수산대학 식품공학과) ;
  • 김진수 (부산수산대학 식품공학과) ;
  • 안창범 (부산수산대학 식품공학과) ;
  • 오광수 (통영수산전문대학 수산가공과)
  • Published : 1989.06.01

Abstract

To obtain basic data on food components of triploid fish, we undertook the analysis of free amino acid, nucleotide, total creatinine, betaine, trimethylamine oxide(TMAO) and their related compounds in diploid and triploid carps(Cyprinus carpio). The contents of total free amino acid and its related compounds in belly and dorsal muscles of triploid carp were 346.1mg/100g and 333.4mg/100g. Histidine occupied $45.1\%\;and\;46.9\%$ in belly and dorsal muscles, and followed by taurine, lysine and glycine in order. As for the compositions of nucleotide and its related compounds in those muscles of triploid carp, IMP were revealed $73.9\%\;and\;65.8\%$ of total nucleotide and its related compounds. The major component of the other organic base in those muscles of triploid carp was total creatinine, but betaine and TMAO were poor. The contents of taste compounds such as free amino acid, nucleotide, total creatinine, betaine, TMAO and their related compounds were less in triploid carp than in diploid carp of nonspawning season, while were more in triploid carp than in diploid carp of spawning season. Total amino acid contents were more in diploid carp of nonspawning season than in triploid carp, but mineral contents were more in triploid carp than in diploid carp of spawning season. Therefore, it is believed that triploid carp is very worthy for a tasty and nutritional food source.

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