- Volume 28 Issue 6
The extracts of toha, a kind of freshwater shrimp (Caridina denticulata denticulata) being cultivated in Naju district, Chonnam of Korea and jeotsaeu, a kind of seawater shrimp (Acetes japonicus) being caught in Shinan district, Chonnam of Korea, were analyzed for the taste constituents-extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds-using specimens collected from December in 1994 to November in 1995. The content of extractive nitrogen. free amino acids, oligopeptides, nucleotides and related compounds in toha extract was higher than that in jeotsaeu extract. On the contrary, the amount of homarine, trimethylamine oxide and trimethlamine in toha extract was lower than that in jeotsaeu extract. But in case of creatine and creatine both species showed almost the same level. Arginine, lysine, glutamine, glutamic acid, phenylalanine, leucine, alanine, asparagine and glycine were the major amino acids in toha extract, while arginine, glutamic acid, proline, glutamine, lysine, leucine, glycine, alanine and taurine were the major amino acids in jeotsaeu extract. Methionine, glutamine, valine were almost the same level between the two species. As for nucleotides and related compound, AMP was the principal constituent in toha extract, and inosine was the principal constituent in jeotsaeu extract. In conclusion, the content of major nitrogenous constituents in toha extract was more abundant than that in jeotsaeu extract. So toha was more excellent raw material than jeotsaeu.
toha;Caridina denticulata;jeotsaeu;Acetes japonicus;exteactive nitrogenous constituents;free amino acid