Enzymatic Method .for Measuring ATP Related Compounds in Jeotkals

효소법에 의한 젓갈 중의 ATP 관련물질 측정

  • CHO Young Je (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National University) ;
  • IM Yeong Sun (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National University) ;
  • SEO Duck Hoon (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National University) ;
  • KIM Tae Jin (National Fisheries Research and Development Institute) ;
  • MIN Jin Gi (National Fisheries Research and Development Institute) ;
  • CHOI Young Joon (Division of Marine Bioscience, Marine Food Manufacturing major, Gyeongsang National University)
  • Published : 2000.01.01

Abstract

The ATP related compounds play an important role in a taste of traditional salt-fermented seafoods (Jeotkals). The ATP related compounds were analyzed in the traditional anchovy Jeotkal during fermentation and 11 kinds of commercial Jeotkals by enzymatic method compared with existing HPLC method, In the traditional anchovy Jeotkal, the contents of $ATP{\~}IMP$ decreased during fermentation, while the contents of Hx reached maximum value at 60 days fermentation and thereafter decreased gradually. Uric acid was detected at 30 days fermentation and showed the gentle increment after that. In the commercial Jeotkals, uric acid was detected $14.6{\~}28.4{\%}$ of total ATP related compounds content by enzymatic method, while it was not detected by HPLC method. From these results, enzymatic method is more accurate than HPLC method for analysis of the ATP related compounds in Jeokals.