Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Extractive Nitrogenous Constituents in the Commercial Marine Seasoned-dried Products and Seasoned-dried and Roasted Products

시판 수산조미건제품의 함질소 엑스성분 조성

  • Park, Choon-Kyu (Department of Food Science and Technology, Yosu National University) ;
  • Park, Jung-Nim (Department of Food Science and Technology, Yosu National University)
  • 박춘규 (여수대학교 식품공학과) ;
  • 박정임 (여수대학교 식품공학과)
  • Published : 2002.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

The composition of extractive nitrogenous constituents in four species of commercial marine seasoned-dried products (SDP) and five species of seasoned-dried and roasted products (SDRP) were analyzed. The extractive nitrogen contents were $688{\sim}1,124$ and $756{\sim}1,099\;mg/100g$ in SDP and SDRP extracts. Contents of Free amino acids such as glutamic acid, taurine, arginine, proline, alanine, and histidine were high in all samples. The combined amino acid amounted to $662{\sim}2,248$ and $1,146{\sim}1,821\;mg/100g$ in SDP and SDRP, respectively, which corresponded to 34.5 and 42.5% of the total free amino acid level. ATP and related compounds were $3.69{\sim}7.37$ and $2.17{\sim}8.45\;{\mu}mol/g$ in SDP and SDRP, respectively. Five types of betaines were detected in both specimens although in small amounts. TMAO, TMA, creatine, and creatinine were detected in both samples, however they have same variation in each sample. There was no significant difference in the extractive nitrogenous constituents between SDP and SDRP except in moisture, salinity, and contents of glutamic acid and creatinin (p<0.01).

수산 조미건제품의 함질소 엑스성분 조성을 구명하기 위하여 시판되고 있는 일반꽃포류 4종과 구운꽃포류 5종을 구입하여 맛과 밀접한 관계가 있는 엑스분질소, 유리아미노산, 결합아미노산, ATP관련화합물, 4급암모늄염기, guanidino화합물 등을 분석하였다. 일반꽃포류의 엑스분질소 함량은 $688{\sim}\;1,124mg/100g$(평균 900 mg)이었으며, 구운꽃포류에서는 $756{\sim}1,099\;mg/100g$(평균 897 mg)이었다. 일반꽃포류에서 유리아미노산은 $22{\sim}27$종이 분석되었으며, 그 총량은 $2,992{\sim}4,034\;mg$평균 3,739)이었고, 함량이 많은 아미노산은 glutamic acid, taurine, arginine, proline, alanine, glycine, histidine 등이었다. 구운꽃포류에서는 $19{\sim}24$종의 유리아미노산이 검출되었으며, 그 총량은 $2,678{\sim}5,196\;mg/100g$(평균 3,933 mg)이었고, 함량이 많은 유리아미노산은 glutamic acid, taurine, proline, alanine, histidine, arginine, lysine 등으로 나타났다. 결합아미노산 총량은 일반 꽃포류와 구운꽃포류에서 각각 $662{\sim}2,248\;mg$과 $1,146{\sim}1,821\;mg/100g$으로서 $20.2{\sim}55.7%$(평균 34.5%)와 $22.1{\sim}68.0%$(평균 42.5%) 수준이었다. ATP관련화합물 총량은 일반 꽃포류와 구운꽃포류에서 각각 $3.69{\sim}7.37\;{\mu}mol/g$(평균 $5.23\;{\mu}mol/g$)과 $2.17{\sim}8.45\;{\mu}mol/g$(평균 $4.51\;{\mu}mol/g$) 범위였다. Betain류로서는 일반꽃포류 모든 제품에서 homarine이 검출되었고, 일부 제품에서 glycinebeatine과 trigonelline이 확인되었으나 미량이었다. 구운꽃포류 일부 제품에서 glycinebeatine, ${\beta}-alaninebetaine$, ${\gamma}-butyrobetaine$, homarine, trigoneline이 확인되었으나 미량이었다. TMAO는 일반꽃포류와 구운꽃포류에서 각각 $1{\sim}364\;mg/100g$과 $1{\sim}144\;mg$이었으며, TMA는 각각 $11{\sim}47\;mg$과 $7{\sim}56\;mg$으로서 제품에 따른 차이가 많았다. Creatine 함량은 일반꽃포류와 구운꽃포류에서 각각 $4{\sim}43\;mg$과 $18{\sim}74\;mg$이었다. t-검정 결과 일반꽃포류와 구운꽃포류 함량간에는 수분, glutamic acid, creatinine 등에서 유의차가 있었으나, 그 이외에 대부분의 성분간에는 유의차가 인정되지 않는 것으로 나타났다.

Keywords

References

  1. Suyama, M. and Konosu, S. Marine Sitology, pp. 48-94 Koseishakoseikaku, Tokyo, Japan (1987)
  2. Suyama, M. Extractive components, pp. 68-77. In: Red Muscle Fish and White Muscle Fish. Nippon Suisan Gakkai (ed.). Koseishakoseikaku, Tokyo, Japan (1976)
  3. Sakaguchi, M. Non-protein nitrogen components, pp. 2-31. In: Micro Components of Fish and Shellfish. Simidu, W. (ed.). Koseishakoseikaku, Tokyo, Japan (1981)
  4. Kato, H. and Nishimura, T. Umami: a basic taste, pp. 289-306. In: Taste Components and Conditioning of Beef, Pork, and Chicken. Kawamura, Y. and Kare, M.R. (eds.). Marcel Dekker Inc., New York, USA (1987)
  5. Endo, K., Hujita, M. and Smidu, W. Muscle of aquatic animals. Free amino acids, trimethylamine oxide, and betaine in squids. Bull. Japan Soc. Sci. Fish. 28: 833-836 (1962) https://doi.org/10.2331/suisan.28.833
  6. Kassachau, M.R., Skisak, C.M., Cook, J.P. and Mills, W.R. $\beta$-Alanine metabolism and high salinity stress in the sea anemone, Bunodosoma cavernata. J. Comp. Physiol., 154B: 181-186 (1984)
  7. Lee, Y.K., Sung, N.J. and Chung, S.Y. Contents of free ammo acids, and nucleotides and their related compounds of dried cod. Bull. Korean Fish. Soc. 18: 333-338 (1985)
  8. Je, Y.K., Kim, Y.S., Lee, J.H. and Jung, B.C. Flavor compounds of dried shellfishes. 1. Changes of nitrogenous compounds in shellfishes during drying process. J. Korean Fish. Soc. 29: 546-555(1996)
  9. Lee, E.H., Han, B.H., Kim, Y.G., Yang, S.T. and Kim, K.S. Studies on the processing method and taste compounds of dehydratedalaska pollack. 1. Changes of nucleotides and their related compound and free amino acid composition of alaska pollack during hot-air dehydration. Bull. Pusan Fish. Coll. 12: 25-36 (1972)
  10. Lee, E.H., Kim, Y.G., Yang, S.T., Kim, K.S. and Phyun, J.H.Studies on the processing method and taste compounds of dehydrated alaska pollack. 2. Some methods for hot-air dehydration of alaska pollack. Bull. Pusan Fish. Coll. 12: 37-43 (1972)
  11. Ryu, B.H. and Lee, E.H. The taste compounds of broiled dried sea mussels. Bull. Korean Fish. Soc. 11: 65-83 (1978)
  12. Ha, J.H. and Lee, E.H. Changes in free amino acids of yellow sea bream Branchiostegus japonicus during dehydration. Bull. KoreanFish. Soc. 13: 27-31 (1980)
  13. Lee, E.H., Kim, S.K., Jeon, J.K., Cha, Y.J. and Chung, S.H. The taste compounds in boiled-dried anchovy. Bull. Korean Fish. Soc. 14:194-200(1981)
  14. Song, D.J., Ha, J.H. and Lee, E.H. Studies on processing and storage of eel, Anguilla japonica. l. Changes in free amino acids during processing. Bull. Mar. Resour. Res. Inst. Jeju Nat. Univ. 6: 47-52 (1982)
  15. Lee, E.H. and Park, Y.H. Degradation of acid soluble nucleotides and their related compounds in sea foods during processing and storage. 1. Changes of nucleotides during drying process of the anchovy, Engraulis japonica. Bull. Korean Fish. Soc. 4: 31-41 (1971)
  16. Lee, E.H., Han, B.H., Kim, Y.G., Yang, S.T. and Park, Y.H. Degradation of acid soluble nucleotides and their related compounds in sea foods during processing and storage. 2. Degradation of nucleotides and their related compounds in alaska pollack Theragra chatcogramma during hot-air dehydration. Korean J. Food Sci. Technol. 4: 116-122 (1972)
  17. Lee, E.H. and Han, B.H. Degradation of acid soluble nucleotides and their related compounds in sea foods during processing and storage. 2. Degradation of nucleotides and their related compounds in conger-eel Astroconger myriaster muscle during drying. J. Korean Soc. Food Nutr. 1: 17-24 (1972)
  18. Kim, Y.G. and Lee, E.H. Degradation of acid soluble nucleotides and their related compounds in sea foods during processing and storage. 5. Degradation of ATP and their related compounds in hag-fish Eptatretus burgei muscle during roasting. Korean J. Food Sci. Technol. 5: 206-209 (1973)
  19. Lee, E.H., Chung, S.Y., Kim, Y.G., Yang, S.T. and Kim, S.H Degradation of acid soluble nucleotides and their related compounds in sea foods during processing and storage. 6. Degradadon of nuclcotides and their related compounds in file fish Navodon modestus and yellowfin puffer Fugu xanthopterum.Korean J. Food Sci. Technol. 6: 177-184 (1974)
  20. Lee, E.H. Processing conditions and quality stability during storage of frozen-dried filefish. Bull. Korean Fish. Soc. 15: 111-116 (1982)
  21. Lee, J.S., Joo, D.S., Kim, J.S., Cho, S.Y. and Lee, E.H. Processing of a good quality salted and semi-dried mackerel by high osmotic pressure resin dehydration under cold condition. Korean J. Food Sci. Technol. 25: 468-474 (1993)
  22. Lee, J.S., Joo, D.S., Kim, J.S., Cho, S.Y. and Lee, E.H. The quality of salted and semidried mackerel processed by cold osmotic dehydration during storage. Korean J. Food Sci. Technol. 26: 422-427 (1994)
  23. Ahn, C.W., Choi, S.A. and Park, Y.H. Changes in contents of amines in the dark-fleshed fish meat during processing and storage. 1. Formation of dimethylamine and tiimethylamine in salted and dried common mackerel, gizzard-shad and sardine. Bull. Korean Fish Soc. 12: 245-253 (1979)
  24. Park, Y.H., Choi, S.A., Anh, C.W. and Yang, Y.K. Changes in contents of amines in the dark-fleshed 6sh meat during processing and storage. 2. Formation of dimethylamine and tnmethylamine in salted and dried mackerel pike and spanish mackerel. Bull. Korean Fish. Soc. 14: 7-14 (1981)
  25. Hur, J.W. and Lee, E.H. Studies in the shellfish processing. 6. Effect of antioxidants or EDTA treatment on the quality of pressed and dehydrated sea mussel Mytilus edulis. Bull. Korean Fish. Soc. 4: 22-30 (1971)
  26. Sin, P.H., Hur, J.W. and Ha, B.S. Inhibition of oxidation in dried yellow sea bream Branchiostegus japonicus. Bull. Korean Fish. Soc. 8: 213-216 (1975)
  27. Lee, E.H., Ohshima, T, Wada, S. and Koizumi, C. Preparation and keeping quality of vacuum packed and seasoned-dried filefish products. Bull. Korean Fish. Soc. 15: 99-106 (1982)
  28. Lee, E.H., Chung, S.Y., Koo, J.G., Kwon, C.S. and Oh, K.S. Studies on the processing and keeping quality of retort pouched foods. 1. Preparation and keeping quality of retort pouched seasoned dried sea' mussel products. Bull. Korean Fish. Soc. 16: 355-362 (1983)
  29. Lee, E.H., Kim, J.S., Kim, H.H., Lee, J.K., Oh, K.S. and Kwon, C.S. Preparation and keeping quality of vacuum packed seasoned dried sardine. Bull. Korean Fish. Soc. 19: 52-59 (1986)
  30. Lee, E.H., Cha, Y.J., Lee, T.H., Ahn, C.B. and Yoo, G.H. Studies on the processing and keeping quality of retort pouched foods. 2. Preparation and keeping quality of retort pouched seasoned oyster products. Bull. Korean Fish. Soc. 17: 24-32 (1984)
  31. Lee, E.H., Kim, J.G,, Cha, Y.J., Oh, K.S., Koo, J.G. and Kwon, C.S. Studies on the processing and keeping quality of retort pouched foods. 4. Preparation and keeping quality of retort pouched seasoned baby clam. Bull. Korean Pish. Soc. 17: 499-505 (1984)
  32. Lee, E.H., Oh, K.S., Ahn, C.B., Lee, T.H. and Kim, W.J. Studies on the processing and keeping quality of retort pouched foods. 5. Preparation and keeping quality of retort pouched seasoned ark shell. Bull. Korean Fish. Soc. 19: 109-117 (1986)
  33. Suh, J.S. and Lee, K.H. Studies in browning reaction in dried fish. Lipid oxidative browning in dried conger eel and properties of browning products. Bull. Korean Fish. Soc. 27: 454-461 (1994)
  34. Sung, N.J., Kang, S.K., Lee, S.J. and Kim, S.H. The factors for the formation of carcinorgenic n-nitrosamine from dried marine food products. Bull. Korean Fish. Soc. 27: 247-258 (1994)
  35. Chang, D.S. and Choe, W.K. Bacteriological studies on market sea foods. 1. Sanitary indicative bacteria in sundried sea foods. Bull. Korean Fish. Soc. 6: 87-91 (1973)
  36. Park, Y.H., Chang, D.S. and Kim, S.B. Marine Processing Sitology. pp. 435-437. Hyeongseolchulpansa, Seoul (1997)
  37. Stein, W.H. and Moore, S. The free amino acids of human blood plasma. J. Biol. Chem. 211: 915-926 (1954)
  38. Nakajima, N., Ichilkawa, K., Kamada, M. and Fujita, E. Food chemical studies on 5'-ribonucleotides in foods. Part II. On the 5'-ribonucleotides in foods. Nippon Nogei Kagaku Kaishi. 35:803-808 (1961) https://doi.org/10.1271/nogeikagaku1924.35.9_803
  39. Japanese Society of Food Science and Technology. Protein. pp. 87-122. In: Analyzing Methods of Food. Konnzensho, Tokyo, Japan(1984)
  40. Phamacia LKB Biotechnology. Alpha Plus (senes two) Amino acid Analyzer Instruction Manual (1989)
  41. Kitada, Y, Sasaki, M., Tanigawa, K., Naoi, Y., Fukuda, T, Katoh, Y. and Okamoto, I. Analysis of ATP-related compounds in fish by reversed-phase liquid chromatography and investigation of freshness of commercial fish. J. Food Hyg. Soc. Japan 24: 225-229(1983) https://doi.org/10.3358/shokueishi.24.225
  42. Park, C.K., Matsui, T., Watanabe, K., Yamaguchi, K. and Konosu, S. Seasonal variation of extractive nitrogenous constituents in ascidian Halocynthia roretzi tissues. Nippon Suisan Gakkaishi. 56: 1319-1330 (1990) https://doi.org/10.2331/suisan.56.1319
  43. Bullard, F.A. and Collins, J. An improved method to analyze trimethylamine in fish and the interference of ammonia and dimethylamine. Fish Bull. 78: 465-473 (1980)
  44. Bystedt, J., Swenne, L. and Aas, H.W. Determination of trimethylamine oxide in fish muscle. J. Sci. Food Agric. 10: 301-304 (1959) https://doi.org/10.1002/jsfa.2740100601
  45. Harris, D.C. Quantitative Chemistry Analysis. 4th ed., pp. 1-837. NewYork,USA(1995)