한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제13권1호
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- Pages.33-41
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- 1984
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
어패류(魚累類)의 Trypsin활성(活性) 저해물질(沮害物質) (TI)의 분포(分布)와 가공(加工) 중(中)의 변화(變化) - 1. 어육(魚肉) 중(中)의 TI의 분포(分布)와 어도저하(鮮度低下)에 따른 변화(變化) -
Distribution of Trypsin Indigestible Substrate(TI) in Seafoods and Its Changes during Processing - 1. Distribution and Post-mortem Changes of TI in Fish Muscle -
- Lee, Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Kim, Wha-Sim (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Ryu, Hong-Soo (Department of Nutrition and Food Science, National Fisheries University of Pusan)
- 발행 : 1984.03.31
초록
한국 근해에 서식하고 있는 각종(各種) 어류(魚類) 중(中) 활어(活魚) 및 선어(鮮魚) 상태의 적색육어(赤色肉魚) 8종(種)(곱상어, 전갱이, 우레기, 고등어, 눈퉁멸, 전어, 방어, 물고기), 자색육어(白色肉魚) 8종(種)(볼락, 쥐치, 흑돔, 복어, 노래미, 붕장어, 가자미, 조기)을 선택하여 선어육(鮮魚肉) 중(中)에 있어서의 TI(trypsin 활성저해물질, 혹은 trypsin indigestible substrate)의 존재 유무를 확인하고 소화율 정도를 알아 보았다. 또한 이들 선어를 저온저장(
To obtain the fundamental data on the nutritional value of protein for fresh meat, it was per- formed the distribution of Tl(trypsin indigestible substrates) and the apparent in vitro protein digestibility in 8 species of dark-fleshed fishes and8 species of white-fleshed fishes which were consumed in Korea popularly. It was also investigate the changes in VBN and TBA value during frozen storage at
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