진주담치(Mytilus edulis) 추출물의 제조 및 품질특성
Evaluating Cultured Sea Mussels Mytilus edulis Extractions Methods and Extract Quality Characteristics
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초록
Extraction methods for cultured sea mussels Mytilus edulis and the quality characteristics of resulting extracts wereinvestigated. The crude protein, carbohydrate and volatile basic nitrogen content of raw sea mussels was 15.2%,1.9%, and 11.2 mg/100 g, respectively. Extracts were prepared using three different methods: hot-water extract (WE),scrap enzymatic hydrolysate extraction (SE), and complex extraction (CE). The respective extracts contained 5.5%,8.6%, and 6.6% crude protein; 281.7, 366.0, and 343.0 mg/100 g amino nitrogen,: and 2.0%, 1.1% and 1.8% salinity. Their extraction yields were 689, 323, and 1,012 mL/kg. The CE method was superior to the traditional WE methodin terms of extraction yield, amino-nitrogen content, and organoleptic qualities, but not odor. Active taste componentswere evaluated and the total free amino acid content of the WE and CE methods was 5,667.0 and 7,006.3 mg/100g, respectively. The concentrations of major components (for WE and CE methods, respectively) were as follows:glutamic acid (1,244.0 and 955.4 mg/100 g), taurine (987.9 and 746.8 mg/100 g), glycine (721.2 and 847.0 mg/100g), alanine (341.9 and 423.8 mg/100 g), arginine (265.5 and 376.5 mg/100 g), lysine (199.8 and 270.4 mg/100 g), andproline (253.9 and 220.3 mg/100 g). In conclusion, these results demonstrate that there is potential for using the CEmethod to expand the commercial utilization of sea mussels as a flavoring substance resource.
Abstract
Extraction methods for cultured sea mussels Mytilus edulis and the quality characteristics of resulting extracts wereinvestigated. The crude protein, carbohydrate and volatile basic nitrogen content of raw sea mussels was 15.2%,1.9%, and 11.2 mg/100 g, respectively. Extracts were prepared using three different methods: hot-water extract (WE),scrap enzymatic hydrolysate extraction (SE), and complex extraction (CE). The respective extracts contained 5.5%,8.6%, and 6.6% crude protein; 281.7, 366.0, and 343.0 mg/100 g amino nitrogen,: and 2.0%, 1.1% and 1.8% salinity. Their extraction yields were 689, 323, and 1,012 mL/kg. The CE method was superior to the traditional WE methodin terms of extraction yield, amino-nitrogen content, and organoleptic qualities, but not odor. Active taste componentswere evaluated and the total free amino acid content of the WE and CE methods was 5,667.0 and 7,006.3 mg/100g, respectively. The concentrations of major components (for WE and CE methods, respectively) were as follows:glutamic acid (1,244.0 and 955.4 mg/100 g), taurine (987.9 and 746.8 mg/100 g), glycine (721.2 and 847.0 mg/100g), alanine (341.9 and 423.8 mg/100 g), arginine (265.5 and 376.5 mg/100 g), lysine (199.8 and 270.4 mg/100 g), andproline (253.9 and 220.3 mg/100 g). In conclusion, these results demonstrate that there is potential for using the CEmethod to expand the commercial utilization of sea mussels as a flavoring substance resource.
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