Journal of the Korean Home Economics Association 1985;23(3):75-84.
논문편 : 패류의 (貝類) 정미성분에 (呈味成分) 관한 연구
유영상 , 고영수
Studies on the Taste components of shellfishes.
Young Sang You , Young Su Ko
ABSTRACT
This studies was conducted to elucidate the taste components of shellfishes, producted in Korea. Four kinds of shellfishes including sea mussel, short-necked clam, corb shell and ark ahell were selected according to the higher sales order and cheaper retail price at 50 fish markets in Seoul in August 1982. The results are : Palatable taste of shellfishes should be caused by nucleotide related products, organic acids and free amino acids. Thus taste components found in four shellfishes were succinic, fumaric, and lactic acids as organic acids, glycine, alanine and glutamic acid as free amino acids.
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