생전복과 3가지 건조방법, 음건법, 냉풍건조법 및 진공동결건조법으로 건조한 전복의 육과 내장에 대하여 이화학적 성분을 분석 비교하였다. 생전복 육은 수분이 $78.88{pm}1.01%$, 조단백질 $9.24{pm}0.27%$ 및 탄수화물 $10.05{pm}0.81%$ 이었다. 건조 전복 육의 경우 수분은 냉풍건조가 $18.38{pm}0.91%$로 가장 많았으며, 진공동결건조 한 것이 $1.05{pm}0.05%$로 가장 적은 함량을 보였다. 생전복 내장은 육과 비교하여 조단백질은 적었지만 다른 성분은 많았다. 생전복은 구성아미노산 총함량이 $17,124.05{pm}493.18;mg%$이고, glutamic acid가 $2,233.93{pm}64.34;mg%$로 가장 많았으며, 주요 구성아미노산으로는 aspartic acid, glycine, valine leucine, lysine, arginine 및 proline 등 이었다. 음건 전복 육의 총 함량은 $12,969.92{pm}583.65;mg%$, 냉풍건조는 $13,328.78{pm}653.11;mg%$ 이었다. 전복 내장은 육과 비교하여 총 구성아미노산 함량은 적었다. 생전복 육의 유리아미노산 총 함량은 $4,261.99{pm}106.55;mg%$ 이며, arginine, taurine, glutamic acid, proline 및 glycine 등이 주요 유리아미노산 이었다. 이와 비교하여 건조한 전복 육은 음건법 $6,336.50{pm}285.15;mg%$, 냉풍건조법 $5,072.04{pm}248.53;mg%$ 및 진공동결건조법 $4,638.85{pm}218.03;mg%$ 등으로 생전복 육보다 적은 함량이었다. 생전복 내장은 $2,920.74{pm}73.02;mg%$ 이고, 건조한 경우는 냉풍건조법이 $9,189.95{pm}450.31;mg%$로 가장 많았으며, 다음으로 음건법이 $5,037.18{pm}272.01;mg%$ 이었다. 생전복 육의 경우 포화지방산이 $47.00{pm}0.99%$, 단일불포화지방산이 $22.18{pm}1.05%$ 및 다가불포화지방산이 $30.82{pm}1.45%$ 이었고, 내장은 각각 $36.72{pm}0.74%$, $25.44{pm}1.12%$ 및 $37.84{pm}1.67%$ 이었다. 콘드로이친황산 함량은 생전복의 경우 육에서 $11.95{pm}0.35%$, 내장에서 $7.71{pm}0.19%$의 함량을 보였다. 음건법의 경우 각각 $16.57{pm}0.90%$와 $9.24{pm}0.50%$이고, 냉풍건조법은 $16.17{pm}0.79%$와 $12.44{pm}0.61%$이며, 진공동결건조는 $25.17{pm}1.16%$와 $15.22{pm}0.70%$로 가장 많은 함량이었다. 콜라겐 함량은 생전복 육이 $69.80{pm}3.07;mg/g$이고, 내장이 $40.62{pm}1.79;mg/g$ 이었다. 음건법으로 건조한 전복의 육과 내장은 각각 $144.05{pm}7.78;mg/g$와 $44.16{pm}2.39;mg/g$ 이었으며, 냉풍건조 전복은 $133.29{pm}6.53;mg/g$와 $69.20{pm}3.39;mg/g$ 이고, 진공동결건조 전복의 경우는 각각 $137.51{pm}6.33;mg/g$와 $60.61{pm}2.79;mg/g$ 이었다. 휘발성염기질소는 생전복 육이 $10.10{pm}0.44;mg%$, 내장이 $19.01{pm}0.84;mg%$ 로서 내장이 육보다 높은 값이었다. 이러한 경향은 건조한 전복에서도 일치하였다. 음건법육에서 $136.77{pm}7.37;mg%$ 이고, 내장에서 $197.97{pm}10.69;mg%$로 나타내었으며, 냉풍건조 육이 $27.32{pm}1.34;mg%$, 내장이 $71.37{pm}3.50;mg%$이였다. 진공동결건조 육과 내장은 각각 $16.23{pm}0.75;mg%$와 $21.53{pm}0.99;mg%$로 나타났다.
We sought basic data for product development and storage improvement of abalone. We explored drying methodologies, such as shade drying, cold air drying, and vacuum freeze drying. We also examined various physicochemical features of both meat and viscera. Raw abalone meat had $78.88{pm}1.01%$ moisture, $9.24{pm}0.27%$ crude protein, and $10.05{pm}0.81%$ carbohydrate (all w/w). The moisture level of dried abalone meat was highest after cold air drying, at $18.38{pm}0.91%$, and lowest after vacuum freeze drying, at $1.05{pm}0.05%$. The total amino acid content of raw abalone meat was $17,124.05{pm}493.18;mg%$, and fell after shade-drying to $12,969.92{pm}583.65;mg%$, and to $13,328.78{pm}653.11;mg%$ after cold air drying. The total free amino acid content of raw abalone meat was $4,261.99{pm}106.55;mg%$, and rose after shade-drying to $6,336.50{pm}285.15;mg%$, to $5,072.04{pm}248.53;mg%$ after cold air drying, and to $4,638.85{pm}218.03;mg%$ after vacuum freeze drying. The fatty acid proportions in raw abalone meat were $47.00{pm}0.99%$ saturated, $22.18{pm}1.05%$ monounsaturated, and $30.82{pm}1.45%$ polyunsaturated. In the viscera, however, the proportions were $36.72{pm}0.74%$ saturated, $25.44{pm}1.12%$ monounsaturated, and $37.84{pm}1.67%$ polyunsaturated. The contents of chondroitin sulfate in raw abalone were $11.95{pm}0.35%$ in meat and $7.71{pm}0.19%$ in viscera (both w/w). After shade-drying, the chondroitin sulfate content was $16.57{pm}0.90%$ in meat and $9.24{pm}0.50%$ in viscera. The figures after cold air drying were $16.17{pm}0.79%$ and $12.44{pm}0.61%$, and those after vacuum freeze drying $25.17{pm}1.16%$ and $15.22{pm}0.70%$ (thus including the highest meat content). The level of collagen in raw abalone was $69.80{pm}3.07;mg/g$ in meat and $40.62{pm}1.79;mg/g$ in viscera. Meat and viscera dried in the shade had $144.05{pm}7.78;mg/g$ and $44.16{pm}2.39;mg/g$ collagen, respectively, whereas the figures after cold air drying were $133.29{pm}6.53;mg/g$ and $69.20{pm}3.39;mg/g$, and after vacuum freeze drying $137.51{pm}6.33;mg/g$ and $60.61{pm}2.79;mg/g$. Volatile basic nitrogen values of raw abalone showed a higher content in viscera, at $19.01{pm}0.84;mg%$, compared to meat ($10.10{pm}0.44;mg%$). The value for shade-dried abalone meat was $136.77{pm}7.37;mg%$ and that of viscera $197.97{pm}10.69;mg%$. After cold air drying the meat and visceral values were $27.32{pm}1.34;mg%$ and $71.37{pm}3.50;mg%$, respectively.
