Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Degradation of Nucleotides and Their Related Compounds in Sea Foods during Processing and Storage -Part 5. Degradation of APT and Their Related Compounds in Hag-fish Eptatretus burgeri Muscle during Roasting-

수산식품(水産食品)의 가공(加工) 및 보장중(保藏中)의 핵산(核酸) 관련물질(關聯物質)의 변화(變化)에 관한 연구(硏究) -제(第)5보(報) 먹장어 배소중(焙燒中)의 ATP관련물질(關聯物質)의 변화(變化)-

  • Kim, Yong-Gun (Dept. of Food Science and Technology, Pusan Fisheries College) ;
  • Lee, Eung-Ho (Dept. of Food Science and Technology, Pusan Fisheries College)
  • 김용근 (부산수산대학 식품공학과) ;
  • 이응호 (부산수산대학 식품공학과)
  • Published : 1973.12.28
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Abstract

In this paper, the degradation of nucleotides and their related compounds in hag-fish muscle during roasting was studied. The results showed that IMP was dominant in fresh hag-fish showing 63% of total nucleotides while the contents of ATP, ADP, AMP, inosine and hypoxanthine were low. The ATP tended to degrade rapidly during roasting, but 80% of IMP remained and ATP, ADP and AMP were also entirely disappeared. In consideration of flavor quality, it was consumed that roasting is an effective preparation method of hag-fish, as far as IMP is concerned.

먹장어의 선어(鮮魚) 및 배소중(焙燒中)의 ATP 관련물질(關聯物質)의 변화(變化)를 실험(實驗)하여 다음과 같은 결과(結果)를 얻었다. 생(生)먹장어에는 IMP 함량(含量)이 월등하게 많고, ATP, ADP, AMP 및 inosine, hypoxanthine은 양(量)이 적었다. 배소중(焙燒中) ATP, ADP, AMP는 거의 소실(消失)되었고, 생원료중(生原料中)에 가장 많았던 IMP (16.8 ${\mu}moles/g,$ dry base)는 배소중(焙燒中) 거의 그대로 유지(維持)되어 IMP 잔존량(殘存量)은 80%였다. 먹장어의 flavor quality를 IMP 양(量)만으로 판단(判斷)한다면 배소공정(焙燒工程)은 먹장어의 한 조리법(調理法)으로서 효과적(效果的)인 방법(方法)이다.

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