Journal of the Korean Home Economics Association 1982;20(4):99-105.
논문편 - 식생활 분야 : 대구알젓의 맛성분 - 제1보 : 대구알젓의 유리아미노산 -
박재옥 , 김행자 , 성낙주
The Taste Conpounds of the Fermented Cod-roe, Gadus Macrocephlus - Changes of Free Amino Acids during the Fermentation of Cod-roe
Jae Ok Park , Hoeng Ja Kim , Nak Ju Sung
ABSTRACT
Changes of free amino acids as taste compunds during the fermentation of cod-roe, Gadus marcrocephlus, were analyzed by a amino acid autoanalyzer. Leucine, lysine, valine, isoleucine and arginine were dominent amino acids in fresh cod-roe extracts, and the amounts of leucine (797.3mg%, on moisture and salt free base), lysine (577.7mg%) and valine(487.4mg%0 were 54.9% of total free amino acids. The contents of methionine, histidine, tyrosine and phenylanine were lower, and aspartic acid, glycine, threonine, glutamic acid and serine were detected trace amount. The free amino acids analyzed in this experiment were not changed in composition but changed in the amounts during 80 days of the fermentation. Total free amino acids were increased until 59 days of fermentation and than decreased gradually.
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