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KMID : 1011620120280030249
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 3 p.249 ~ p.255
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Change of Free Amino Acid and Nucleotide Compound of Puffer Fish Fillet under Storage Condition
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문승권:Mun Seung-Kweon
성기협:Sung Ki-Hyup/유승석:Yoo Seung-Seok
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Abstract
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The objectives of this study were to evaluate the physicochemical characteristics of puffer fish under storage conditions. Free amino acids were identified in the order of taurine > alanine > lysine > leucine > glutamic acid > valine. Glutamic acid, lysine, histidine, arginine, proline, and aspartic acid increased over time and with increased temperature, and valine and tyrosine were affected by temperature. ATP decreased dramatically during 36 h of storage at 4℃, 24 h of storage at 12℃, and 16 h of storage at 20℃. IMP reached its highest level when puffer fish was stored for 36 h at 4 and 12℃ and 24 h at 20℃, and hypoxanthine levels grew steeply at 60 h at 4℃, 24 h at 12℃ and 20 h at 20℃. In terms of K value, the puffer fish was available for sliced raw fish within 60 h at 4℃, 24 h at 12℃ and 12 h at 20℃, and the fish can be taken in after cooking within 72 h at 4℃ and 12℃ and 36 h at 20℃. The physicochemical quality characteristics showed that puffer fish is available for sliced raw fish within 36 h at 4℃, 16 h at 12℃ and 12 h at 20℃, and that the fish can be taken after cooking within 72 h at 4℃ and 12℃ and 36 h at 20℃.
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KEYWORD
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puffer fish, free amino acid, nucleotide, k value, food safety
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