논문 상세보기
pp.258-264
심해성 붉은 대게(Chinoecetes japonicus)의 증자 가열에 의한 감량, 수율, 품질조사와 건조처리에 따른 유리아미노산의 함량을 분석·고찰하였다. 증자처리에 따른 감량 변화는 20.48~26.72% 범위로 통게 중량이 클수록 감소율이 적었으며 수작업에 의한 선육 수율은증자처리구가 생시료 선육 수율보다 유의성 있게 높았다.(P<0.05) 증자, 건조처리에 따라 pH 는 약간 상승하였으며 몸통육이 다리육보다 높은 수치를 보였다. VBN치는 감압건조처리구에서 높은 수준을 나타내며 다른 처리구에서는 l0mg% 내외의 수준이었다. TMAO 성분은 생다리육 및 몸통육에서 각각 98.13mg% 와 101.13mg% 였고, TMA 함량을 감압건조시료에서 높게 검출되었다. 유리아미노산 및 아미노산 유도체 물질이 30여종 분석되었으며 다리육의 함량 변화는 감압건조처리구가 높은 감소를 보이고 동결건조처리구에서 적은 감소를 보였다. 주요 아미노산은 glutamic acid 외 5종으로 총 유리아미노산의 39.94%를 차지하였다. 몸통육 중의 유리아미노산 함량은 다리육보다 함량이 낮았으며 주요 아미노산 함량비는 46.78% 정도이고 정미성 아미노산은 동결처리구가 높고 열풍건조처리구가 낮게 나타내었다.
This study was carried out to investigate the status in weight loss, yield of edible meat, quality and free amino acid contents of the snow crab(Chionoectes japonicus) by steaming and various drying treatment. Change of body weight loss in steaming treatment sample were 20.48-26.72%, and yield of edible meat of steaming sample was higher than raw sample(p<0.05). The pH value was increased with steaming and drying, and pH of trunk meat was more increased than leg meat. Volatile basic nitrogen(VBN) content of vacuum dried sample was highest, and VBN of hot-air and freezing dried sample were about 10mg%. Content of trimethylamine oxide(TMAO) on the raw leg and trunk meat were 98.13mg% and 101.13 mg%, Trimethylarnine(TMA) content of vacuum dried sample were 41.33 and 48.56mg%. Thirty kind of free amino acids detected in the snow crab meat, and changes of free amino acid in leg meat were markedly reduced by vacuum drying, and the reducing ratio of leg meat by freeze drying was little. The major free amino acid of leg and trunk meat were 39.94%, 46.78% respectively. The formation of flavor free amino acid in freezing dried sample were high, but its hot-air dried sample were small.
