Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 12 Issue 3
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- Pages.143-153
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- 1979
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
PROCESSING OF LIQUEFIED SARDINE PROTEIN CONCENTRATE BY ENZYMIC METHOD AND ITS UTILIZATION
산소를 이용한 정어리 액화단백질 농축물의 제조 및 이용에 관한 연구
- KIM Chang-Yang (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
- HAN Bong-Ho (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
- LEE Keun-Tai (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
- CHO Duck-Jae (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
- KIM Se-Kweun (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
- KIM Soo-Hyun (Dept. of Food Science and Technology, National Fisheries University of Busan)
- 김장양 (부산수산대학 식품공학과) ;
- 한봉호 (부산수산대학 식품공학과) ;
- 이근태 (부산수산대학 식품공학과) ;
- 조덕재 (부산수산대학 식품공학과) ;
- 김세권 (부산수산대학 식품공학과) ;
- 김수현 (부산수산대학 식품공학과)
- Published : 1979.09.01
Abstract
A study on tile processing of liquefied fish protein with a long self life and good solubility has been carried out for the effective utilization of sardine. The whole sadine was chopped, homogenized with same amount of water and then hydrolyzed by the addition of commercial proteolytic enzyme. The hydrolysate was centrifuged and the supernatant was decolorized with active carbon, desodorized by azeotropic distillation with toluene, xylene and cyclohexane. The liquefied sardine protein was then concentrated by rotary vacuum evaporator with the addition of starch. The use of
정어리를 효율적으로 이용하기 위한 방법으로써 저장성이 길고 용해성이 좋은 액화단백질 농축물의 제조에 관하여 실험하였다. 정어리를 통째로 마쇄하고 같은 량의 물과 산소를 가하여 가수분해할 때, 첨가하는 단백질 분해산소의 온도는 육량에 대하여
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