Taste compounds of salted and fermented big eyed herring and slimy
1985
Koo, J.K. | Lee, E.H. | Ahn, C.B. | Cha, Y.J. | Oh, K.S. (Pusan National Fisheries Univ., Pusan (Korea R.). Dept. of Food Science and Technology)
Fermented big eyed herring, Harengula zunasi, and slimy, Leiognathus nuchalis, were widely used and contributed in diet of people in southern coast of Korea [R.]. In this paper, in order to elucidate the taste compounds of fermented big eyed herring and slimy, the nucleotides and their related compounds, free amino acids, TMAO, betaine, total creatinine, and minerals were analyzed. In fermented big eyed herring, lysine, alanine, leucine, isoleucine and valine were dominant holding 88.6% of the total free amino acids while alanine, leucine, isoleucine and lysine in fermented slimy were dominant holding 84.4% of total free amino acids
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