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KMID : 0380619880200030385
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 3 p.385 ~ p.391
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Studies on Preparation and Quality of Oyster(Crassostrea gigas) , Sea mussel(Mytilus coruscus) and Crab(Portanus tribuerculata) Extracts by Water Extraction
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김동수/Kim, Dong Soo
이영철/김영명/김영동/Lee, Young Chul/Kim, Young Myoung
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Abstract
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In an attempt to develop natural seasoning materials by use of shellfishes and crustaceans, contents of taste components such as amino acids, nucleotide and its derivatives, the extractability of oyster (Crassostrea gigas), sea mussel(Mytilus coruscus) and crab(Portanus tszbuerculata) were investigated. As a result of chemical analysis and sensory evaluation, the optimum condition of extraction could be concluded as extracting fresh or frozen raw materials for about 40 min. at 95℃ with 1.5 to 2 times of water by volume. The contents of free amino acids in the extractions were much in sequence as crab(1,886 ㎎%), mussel(765 ㎎%) and oyster(554 ㎎%), and the dominant amino acids in each extracts were identified as glutamic acid, alanine, glycine, proline and arginine in oyster, threonine, alanine, arginine, glycine and glutamic acid in mussel, arginine, proline, lysine, alanine and threonine in crab respectively. In addition, the major nucleotides affecting as taste enhancer of each extracts were estimated as inosine in oyster and crab, and inosine monophosphate in mussel respectively.
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