한국수산과학회

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  • pISSN : 2234-8395
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  • eISSN : 2234-1757

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kfas, vol. 51, no. 6, pp.640-646, December, 2018
DOI. https://doi.org/10.5657/KFAS.2018.0640

Processing and Quality Characteristics of a Cultured Recessive Smallsized
Abalone Haliotis discus hannai Extract
양식 참전복(Haliotis discus hannai) 열성패 추출물의 제조 및 품질특성

조준현·남현규·오광수1*
경상대학교 해양식품생명의학과, 1경상대학교 해양식품생명의학과/농업생명과학연구원

To determine whether there are differences in the food component characteristics of the cultured recessive smallsized
abalone Haliotis discus hannai (SA; 30-40 each/kg) and middle-sized abalone (MA; 10-15 each/kg), the proximate
compositions, fatty acid and total amino acid compositions of these two species were evaluated. Additionally,
extraction methods were performed on the SA to asses the quality characteristics of the resulting. In terms of proximate
composition, MA had lower moisture and carbohydrate levels and higher crude protein contents than SA. The
total amino acid contents of MA and SA were 15,734.4 and 11,379.1 mg/100 g, respectively, the major amino acids
were glutamic acid, aspartic acid, serine, glycine, alanine, leucine, arginine and lysine, and the major fatty acids were
16:0, 18:0, 18:1n-9, 18:1n-7, 20:4n-6, 20:5n-3, and 22:5n-3. The pH levels and total nitrogen and amino nitrogen
contents of the hot-water extract (WE) and scrap enzyme hydrolysate (SE) samples from the SA were 6.32 and 6.05,
1.36% and 1.52%, and 342.1 and 403.1 mg/100 g, respectively. The extraction yields and free amino acid contents
from SA were 1,317 and 440 mL/kg, and 8,721.1 and 9,070.7 mg/100 g, respectively, and the concentrations of major
components were as follows: arginine, glycine, glutamic acid, alanine and lysine. Additionally, the complex extract
(WE+SE) was superior to the traditional extract (WE) in terms of extraction yield, amino-nitrogen content, and organoleptic
qualities but not odor.

Keyword : Extract, Haliotis discus hannai, Recessive abalone

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