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KMID : 1134819960250050768
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 5 p.768 ~ p.773
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Changes in Amino Acid Contents during Drying and Storage of Shellfish Meat
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Joo Ok-Soo
Choi Jine-Shang
Kang Kap-Suk
Ha Yeong-Lae
Cho Yong-Un
Shim Ki-Hwan
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Abstract
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The changes in amino acid contents of sea mussel and baby clam during drying at 40, 50 and 60℃ and storage at low temperature(4℃) and room temperature(20℃) were investigated. Amino acids of 17kinds were analyzed in sea mussel and baby clam. Total amino acids content of raw sample were similar to sea mussel and baby clam(6575.30㎎%, 6764㎎%), decreased during drying and rate of decreasing was higher in baby clam than that of sea mussel. The content of Glx was highest in sea mussel(790.55㎎%) and baby clam(990.89㎎%), other amino acids differed from samples. The content of amino acids of low drying temperature(40 and 50℃) decreased was higher than that of high drying temperature(60℃). The rate of decreasing was higher at room temperature(20℃) storage and short storage periods than that of low temperature(4℃) storage and long storage periods.
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KEYWORD
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amino acid, drying, storage, sea mussel, baby clam
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