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KMID : 1134819960250050774
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 5 p.774 ~ p.778
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Changes in Organic Acid Contents during Drying and Storage of Shellfish Meat
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Joo Ok-Soo
Lee Jong-Won
Kim Hong-Chul
Ha Yeong-Lae
Kahng Goon-Gjung
Shim Ki-Hwan
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Abstract
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The changes in organic 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. Organic acids of 8 varieties were determined and the content of succinic acid occupied over 90% of total organic acids in sea mussel(410.9㎎%) and baby clam(96.5㎎%). Malic acid was in order in sea mussel(41.2㎎%) and lactic acid was in order in baby clam(61.9㎎%). The content of organic acids was decreased during drying and rate of decreasing was higher at low drying temperature(40 and 50℃) than that of high drying temperature(60℃). The decreasing rate was higher at room temperature(20℃) storage and long storage periods than that of low temperature(4℃) storage and short storage periods.
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KEYWORD
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organic acid, drying, storage, sea mussel, baby clam
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