The taste compounds in boiled-dried anchovy
1981
Lee, E.H. | Kim, S.K. | Jeon, J.K. (National Fisheries Univ. of Busan, Busan (Korea R.). Dept. of Food Science and Technology)
The taste compounds of boiled-dried anchovy, which is one of the commonly consumed dried fish foods in Korea, including nucleotides and their related compounds, free amino acids, trimethylamine oxide and total creatinine were analyzed and their roles in tasting activity were investigated. IMP content in large size, middle size, small size and least size boiled-dried anchovy was 22.7 microgram mole/g, 18.6 microgram mole/g, 20.3 microgram mole/g and 4.0 microgram mole/g, respectively, and the ratio of IMP to the total nucleotides and their related compounds in each sample was 55.0%, 51.1%, 69.1% and 47.0%, respectively. In the free amino acid composition of the four size groups of boiled-dried anchovy, abundant amino acids were histidine, lysine, alanine and proline, and the sum of these amino acids occupied 69.0%, 67.7%, 66.8% and 45.9% of the total free amino acid in each sample, respectively. Among these, histidine was the most dominant in all samples amounting to 589.0 mg/100g in large size, 373.9 mg/100g in middle size, 437.8 mg/100g in small size and 101.0 mg/100 g in least size, while aspartic acid and menthionine were poor in content. Among the organic bases, total creatinine was abundant, and its nitrogen content ranged from 21% to 39% of the total extractive nitrogen.
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