Processing of the Extract Powder Using Skipjack Cooking Juice and Its Taste Compounds

참치자숙액을 이용한 분말엑기스의 제조 및 정미성분

  • Ahn, Chang-Bum (Department of Food Science and Nutrition, Yosu National Fisheries University) ;
  • Kim, Hyung-Rak (Department of Food Science and Nutrition, Yosu National Fisheries University)
  • 안창범 (여수수산대학교 식품영양학과) ;
  • 김형락 (여수수산대학교 식품영양학과)
  • Published : 1996.08.30


For effective utilization of skipjack (Katsuwonus pelamis) cooking juice (SCJ), the SCJ was hydrolyzed with 0.5% neutrase at $50^{\circ}C$ for 1 hr, and the degree of hydrolysis was estimated to be 66.0% at this reaction condition. The hydrolysate was treated with charcoal and filtered under reduced pressure. The extract powder was prepared from the filtrate in a spray-dryer. The major free amino acids of the extract Powder were taurine (526.3 mg/100 g), glutamic acid (375.8 mg/100 g), phenylalanine (315.9 mg/100 g), and alanine (283.6 mg/100 g), and their content accounted for 55.4% of the total free amino acids (2,711.5 mg/100 g). Among the nucleotides and their related compounds, inosine was the major component with 76.29 mole/g. The content of betaine-N, total ceatinine-N, TMAO-N, and TMA-N were 72.2, 51.2, 10.3, and 6.9 mg/100 g, respectively. From the omission test, it was concluded that the major taste compounds of the extract powder were believed to be free amino acids such as glutamic acid and alanine. Organic acids and nucleotides and their related compounds acted an auxiliary role in the taste of the extract powder.


skipjack cooking juice;extract powder;taste compounds