생전복과 3가지 건조방법, 음건법, 냉풍건조법 및 진공동결건조법으로 건조한 전복의 육과 내장에 대하여 이화학적 성분을 분석 비교하였다. 생전복 육은 수분이 , 조단백질 및 탄수화물 이었다. 건조 전복 육의 경우 수분은 냉풍건조가 로 가장 많았으며, 진공동결건조 한 것이 로 가장 적은 함량을 보였다. 생전복 내장은 육과 비교하여 조단백질은 적었지만 다른 성분은 많았다. 생전복은 구성아미노산 총함량이 이고, glutamic acid가 로 가장

We sought basic data for product development and storage improvement of abalone. We explored drying methodologies, such as shade drying, cold air drying, and vacuum freeze drying. We also examined various physicochemical features of both meat and viscera. Raw abalone meat had moisture, crude protein, and carbohydrate (all w/w). The moisture level of dried abalone meat was highest after cold air drying, at , and lowest after vacuum freeze drying, at . The total amino acid content of raw abalone meat was , and fell after shade-drying to , and to after cold air drying. The total free amino acid content of raw abalone meat was , and rose after shade-drying to , to after cold air drying, and to after vacuum freeze drying. The fatty acid proportions in raw abalone meat were saturated, monounsaturated, and polyunsaturated. In the viscera, however, the proportions were saturated, monounsaturated, and polyunsaturated. The contents of chondroitin sulfate in raw abalone were in meat and in viscera (both w/w). After shade-drying, the chondroitin sulfate content was in meat and in viscera. The figures after cold air drying were and , and those after vacuum freeze drying and (thus including the highest meat content). The level of collagen in raw abalone was in meat and in viscera. Meat and viscera dried in the shade had and collagen, respectively, whereas the figures after cold air drying were and , and after vacuum freeze drying and . Volatile basic nitrogen values of raw abalone showed a higher content in viscera, at , compared to meat (). The value for shade-dried abalone meat was and that of viscera . After cold air drying the meat and visceral values were and , respectively.

• 박정욱
• 이영재
• 박인배
• 신궁원
• 조영철
• 고소미
• 강성국
• 김정목
• 김해섭