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KMID : 0380619760080040225
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Korean Journal of Food Science and Technology
1976 Volume.8 No. 4 p.225 ~ p.229
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Changes in Free Amino Acids of Yellow Corvenia , Pseudosciaena manchurica , during Gulbi Processing
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이응호/Lee, Eung Ho
정승용/하진환/성락주/Chung, Seung Yong/Ha, Jin Hwan/Sung, Nak Ju
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Abstract
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Gulbi, salted and dried yellow corvenia, is one of widely consuming fish foods in this country. This study was attempted to establish the basic data for evaluating the taste compounds of Gulbi.
The free amino acids were analysed by amino acid autoanalyser. In the free amino acid composition of raw yellow corvenia, abundant amino acids were glutamic acid, alanine and lysine and then leucine, glycine, serine and threonine in order. Such amino acids like proline, valine, methionine, tyrosine and phenylalanine were poor in content.
The changes of free amino acid composition in the extract of yellow corvenia during Gulbi processing was not observed. In the extract of Gulbi product, glutamic acid, lysine, leucine, alanine and valine were dominant holding 20.0%, 12.9%, 11.1%, 10.1% and 8.5% of total amino acids respectively.
The amounts of total free amino acids of yellow corvenia increased more than 3.6 times as compared with that of raw sample during Gulbi processing.
It is convinced that the characteristic flavor of Gulbi was attributed to such amino acids like lysine and alanine known as kweet compounds, as glutamic acid with meaty taste, and as leucine known as bitter taste.
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