건조 배합사료로 사육한 넙치 어육의 유리아미노산 및 핵산 관련 성분의 비교

Abstract

This study analyzed the taste components of dorsal muscle and fin muscle collected from olive flounder cultured with extruded pellet (EP) compared with those of olive flounder cultured with raw fish moist pellet (MP) as a control. The olive flounder in this study were cultured for 10 months with either the formulated extrude pellets (FEP), commercial extruded pellets (CEP) or the MP feed, and the average weight was 1.15 kg. The major nucleotides and related compounds in the dorsal muscles of the fish fed with MP, CEP and FEP diets were AMP and IMP. The fin muscle of the olive flounder contained the largest amounts of IMP(). The K value of the dorsal muscle in olive flounder fed with MP, CEP and FEP showed 9.63%, 9.83% and 5.84%, respectively. The free amino acids in the dorsal muscle of olive flounder showed significantly differences in the composition depending on the feed, but the distribution of free amino acids showed similar patterns. Among free amino acids, taurine showed the highest content in all the experimental groups, and the asparagine and citrulline contents were significantly higher in the groups fed with CEP and FEP than in the group fed with MP. The significant differences were observed in the contents of specific free amino acids in dorsal muscle and fin flesh depending on the feed for cultured olive flounder.