Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 15 Issue 1
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- Pages.1-5
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- 1983
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- 0367-6293(pISSN)
A Study on the Taste Compounds of an Ascidian, Styela plicata
흰멍게의 정미성분(呈味成分)에 관(關)한 연구(硏究)
- Lee, Eung-Ho (Dept. of Food Science and Technology National Fisheries University of Busan) ;
- Chung, Seon-Kyu (Dept. of Food Science and Technology National Fisheries University of Busan) ;
- Jeon, Joong-Kyun (Dept. of Food Science and Technology National Fisheries University of Busan) ;
- Cha, Yong-Jun (Dept. of Food Science and Technology National Fisheries University of Busan) ;
- Chung, Soo-Yeol (Dept. of Food Science and Technology National Fisheries University of Busan)
- 이응호 (부산수산대학 식품공학과) ;
- 정선규 (부산수산대학 식품공학과) ;
- 전중균 (부산수산대학 식품공학과) ;
- 차용준 (부산수산대학 식품공학과) ;
- 정수열 (부산수산대학 식품공학과)
- Published : 1983.01.01
Abstract
Large quantities of an ascidian, Styela plicata, are harvested annually as the by-product of oyster culture on the south coastal area in Korea. It has been traditionally favored and consumed because of its peculiar taste and flavor. But no study on its taste compounds has been reported. An investigation on the taste compounds of fresh meat and integument of an ascidian has been carried out by a series of analysis of taste compounds including nucleotides, free amino acids, betaine, TMAO, TMA and total creatinine. The most abundant nucleotides in fresh meat were AMP and IMP. Their contents were
흰멍게, Styela plicata의 정미성분(呈味成分)의 함량(含量)을 밝히기 위하여 육(肉)과 피(皮)중의 핵산관련물질(核酸關聯物質), 유리(遊離)아미노산(酸), betaine, TMAO, TMA, total creatinine의 함량(含量)을 분석(分析) 검토(檢討)하였다. 핵산관련물질(核酸關聯物質)의 함량(含量)은 육(肉)에서 AMP가
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