초록

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Abstract ▼ AI-Helper

Yellow sea bream, Branchiostegus japonicus, has been one of the widely consumed food fish in Jeju-Do, Korea. This study was attempted to establish the basic data for evaluating changes of taste compounds of the yellow sea bream during dehydration. The free amino acids were analysed by amino acid aut...

Yellow sea bream, Branchiostegus japonicus, has been one of the widely consumed food fish in Jeju-Do, Korea. This study was attempted to establish the basic data for evaluating changes of taste compounds of the yellow sea bream during dehydration. The free amino acids were analysed by amino acid autoanalyser. The free amino acid composition of the raw yellow sea bream, abundant amino acids were lysine, alanine, threonine and arginine and then taurine, serine, proline, glycine, glutamic acid, leucine in order. Such amino acids as valine, methionine, tyrosine, isoleucine, phenylalanine were poor in content. The changes of free anino acid composition in the extract of the yellow sea bream during dehydration was not found. In the extract of dried product, lysine, alanine, glutamic acid and arginine were dominant holding $18.4\%,\;14.7\%\;8.0\%\;and\;7.3\%$ and $7.3\%$ of total amino acids respectively. The amount of total free amino acids of the yellow sea bream increased to more than 1.4 times during dehydration process, that of raw sample especially aspartic and glutamic acids increased to more than 2.9 times and 2. 1 times whereas taurine and histidine decreased ranging $40-50\%$ of the original content. It is presumed that the characteristic flavor of dried yellow sea bream was attributed to such amino acids like lysine and alanine known as sweet compounds, glutamic acid as meaty taste and TMAO known as plain sweet taste.