Taste Compounds and Functionality of Flavoring Substances from Small Kingfish

소형 갈전갱이틀 이용한 풍미소재의 정미성분

  • Oh, Kwang-Soo (Department of Marine Food Science and Technology.Institute of Marine Industry, Gyeongsang National University) ;
  • Moon, Soo-Kyung (Department of Food Science.Institute of Marine Industry, Gyeong sang National University) ;
  • Heu, Min-Soo (Department of Food Science.Institute of Marine Industry, Gyeong sang National University)
  • 오광수 (경상대학교 수산가공학과.해양산업연구소) ;
  • 문수경 (경상대학교 식품과학과.해양산업연구소) ;
  • 허민수 (경상대학교 식품과학과.해양산업연구소)
  • Published : 1998.12.01

Abstract

The flavor constituents and functionality of small kingfish were studied as affected by two stage enzyme hydrolysis (TSEH). Total free amino acid contents in water extract, autolytic extract and TSEH of small kingfish were 541.3 mg%, 8,245.3 mg% and 6,636.6 mg%, respectively. Major free amino acids in TSEH were hydroxyproline, glutamic acid, proline, leucine, phenylalanine, lysine, arginine. As for nucleotides and other bases, IMP, TMAO and total creatinine were principal components in TSEH. And the major inorganic ions in TSEH were Na, K, P, Cl and $PO_{4}$. Also TSEH of small kingfish revealed very higher Angiotensin-I converting enzyme inhibition effect than those of water and autolytic extract.

Keywords

kingfish;enzyme hydrolysate;taste compound;ACE inhibition