Earticle

초록

영어

The results, which was analytically surveyed the free amino acids by the automatic amino acid analyzer adding the enzyme on the Korean cow's fore shank muscles, are as follows: 1. The content of free amino acids in the fore shank muscles, without addition of the enzyme orderly contains alanine, glutamic acid, lysine, glycine, histidine, leucine, threonine, arginine, cystine, serine, proline, isoleucine, phenylalanine, tyrosine, methionine, aspartic acid and valine. 2. In accordance with the addition of the enzyme, by 0.01%, 0.05% and 0.1% the nine free amino acids of glutamic acid, glycine, alanine, cystine, valine, isoleucine, leucine, lysine and arginine were continuosly increased. 3. Proline and histidine were decreased at the enzyme addition of 0.01% after showing the high content at the control, but the quantity of free amino acids was increased according to the increase of the quantity of the enzyme. 4. Aspartic acid, threonine, serine, methionine, tyrosine and phenylalanine were increased till the enzyme addition of 0.05% and remarkably decreased from 0.1%. 5. At cooking the meat, the quantity of the enzyme addition was most effective at 0.05% of meat weight.

한국어

한우(韓牛)의 사태근육에 효소(酵素)를 첨가(添加)해서 유리(遊離) amino acid를 automatic amino acid analyzer 로 분석(分析) 조사(調査)한 결과(結果)는 다음과 같다. 1) 효소(酵素)를 첨가(添加)하지 않은 사태근육에서 유리(遊離) amino acid 의 함량(含量)은 alanine, glutamic acid, lysine, glycine, histidine, leucine, threonine, arginine, cystine, serine, proline, isoleucine, phenylalanine, tyrosine, methionine, aspartic acid, valine 의 순서(順序)로 함유(含有)되었다. 2) 효소(酵素)를 0.01%, 0.05%, 0.1%로 첨가(添加)함에 따라 glutamic acid, glycine, alanine, cystine, valine, isoleucine, leucine, lysine, arginine 의 9개(個) 유리(遊離) amino acid는 계속 증가(增加)하였다. 3) Proline, histidine 은 control에서 높은 함량(含量)을 보이다가 0.01%의 효소첨가(酵素添加)에서 감소(減少)된후 효소량(酵素量)이 증가(增加)됨에 따라 유리(遊離) amino acid 의 량(量)이 증가(增加)되었다. 4) Aspartic acid, threonine, serine, methionine, tyrosine, phenylalanine 은 0.05%의 효소첨가(酵素添加)까지 증가(增加)하다가 0.1%에서 현저히 감소(減少)되었다. 5) 육(肉) 조리시(調理時) 효소(酵素)의 첨가량(添加量)은 육중량(肉重量)의 0.05%가 가장 효과적(效果的)이다.

저자

• 尹政義 [ 윤정의 | 서울보건전문학교 식품가공과 ]
• 吳錫欣 [ 오석흔 | 서울보건전문학교 식품가공과 ]
• 黃七星 [ 황칠성 | 건국대학교 축산대학 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664