고등어 저장중 염분농도와 저장온도에 따른 Adenosine Triphosphate 관련물질 및 유리아미노산의 변화 = The Effects of Salt and Temperature on Changes of Adenosine Triphosphate Related Compounds and Free Amino Acids in Makerel Muscle during Storage

다국어 초록 (Multilingual Abstract)

The effects of salt and temperature on changes of K value, IMP, free amino acids and histamine concentration in Makerel muscle during storage were examined. The content of salt was 0, 3, 5 and 10% and storage temperature was at 0, 8, 16 and 20℃,
1. Content of IMP was 607.3㎎% in raw material and as storage temperature was decreased and as salt content was increased, the rate of decrease in IMP was slow.
2. K value of raw material was 14% and rapidly increased as temperature increased and salt content decreased.
3. The time required to reach at 50% in K value was 13.6~16.6 days at 0℃ and 1.4~3.3 days at 20℃, in 0~10% salt content.
4. Except taurine and histidine, the contents of all free amino acids were slowly increased during storage at 0℃ and in high salt content but at 20℃ and in 0% salt they were more rapidly increased. The contents of Ala., Glu., Val., Leu., Lys., and NH₃were rapidly increased than the contents of Phe., Gly, and Ile.
5. Taurine and histidine were rapidly decreased at high temperature and in 0% salt during storage.
6. The storage condition which produced more than 100㎎% in histamine was 3 days at 16℃ (180㎎%) and 20℃ (443.5㎎%) in 0% salt and was 10days (163.1㎎) at 16℃ in 3% salt.