Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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The Taste Compounds in Boiled-Dried Anchovy

시판 마른 멸치의 정미성분

  • LEE Eung-Ho (Department of food Science and Technology, National Fisheries University of Busan) ;
  • KIM Se-Kwon (Department of food Science and Technology, National Fisheries University of Busan) ;
  • JEON Joong-Kyun (Department of food Science and Technology, National Fisheries University of Busan) ;
  • CHA Yong-Jun (Department of food Science and Technology, National Fisheries University of Busan) ;
  • CHUNG Sook-Hyun (Department of food Science and Technology, National Fisheries University of Busan)
  • 이응호 (부산수산대학 식품공학과) ;
  • 김세권 (부산수산대학 식품공학과) ;
  • 전중균 (부산수산대학 식품공학과) ;
  • 차용준 (부산수산대학 식품공학과) ;
  • 정숙현 (부산수산대학 식품공학과)
  • Published : 1981.12.01
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Abstract

Boiled-dried anchovy is one of nation-widely consumed dried fish foods in Korea. In this study, the taste compounds including nucleotides and their related compounds, free amino acids, trimethylamine oxide and total creatinine were analyzed, and their roles in tasting activity were investigated. IMP content in large size, middle size, small size and least size boiled-dried anchovy was $22.7{\mu}mole/g,\;18.6{\mu}mole/g,\;20.3{\mu}mole/g\;and\;4.0{\mu}mole/g$, respectively, and the ratio of IMP to the total nucleotides and their related compounds in each sample was $55.0\%,\;51.0\%,\;69.1\%\;and\;47.0\%$, respectively. In the free amino acid composition of the four size groups of boiled-dried anchovy, abundant amino acids were histidine, lysine, alanine and proline, and the sum of these amino acids occupied $69.0\%,\;67.7\%$. $66.8\%\;and\;45.9\%$ of the total free amino acid in each sample, respectively. Among these. histidine was the most dominant in all samples amounting to 589.0 mg/100g in lage size, 373.9 mg/100g in middle size, 437.8 mg/100g in small sire and 101.0 mg/100g in least size, while aspartic acid and methionine were poor in content. Among the organic bases, total creatinine was abundant, and its nitrogen content ranged from $21\%\;to\;39\%$ of the total extractive nitogen. From the results of omission test, the taste-active compounds of the boiled-dried anchovy are assumed to be IMP and free amino acids.

마른멸치의 정미성분에 관한 기초자료를 얻고자, 시판 대멸, 중멸, 소멸 및 세멸 중의 핵산관련물질. 유리아미노산, TMAO, TMA 및 총creatinine을 분석하였다. 핵산관련물질 중 IMP가 대멸, 중멸, 소멸 및 세멸에 각각 건물양기준으로 $22.7{\mu}mole/g$, $18.6{\mu}mole/g$, $20.3{\mu}mole/g$ 및 $4.0{\mu}mole/g$으로서 가장 많았고, 전핵산관련물질에 대하여 각각 $55.0\%,\;51.1\%,\;69.1\%$ 및 $42.0\%$를 차지하였다. 유리아미노산 중 함량이 많은 것은 histidine, lysine, alanine 및 proline이고, 특히 histidine 함량이 월등히 많았다. 전유리아미노산에 대하여 histidine이 차지하는 비율은 대멸, 중멸, 소멸, 세멸에 있어 각각 $52.0\%,\;40.7\%,\;46.6\%,\;17.0\%$였다. 총 creatinine 함량은 대멸, 중멸, 소멸, 세멸에 있어 각각 510.8mg/100g, 496.1 mg/100g, 546.1mg/100g, 278.5mg/100g 였으며, 이들의 액스분질소에 대한 비율은 $34.0\%,\;36.0\%,\;39.1\%$, 및 $21.1\%$였다. 그리고, TMA 및 TMAO 함량은 미량이었다. Omission test 결과 마른멸치의 정미성분으로서는 핵산관련물질 중 함량이 많은 IMP와 glycine, alanine, proline 등과 같은 아미노산이라는 결론을 얻었다.

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