Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 17 Issue 2
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- Pages.101-108
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- 1984
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Distribution of Trypsin Indigestible Substrate (TI) in Seafoods and Its Changes during Processing 2. Changes in TI and In Vitro Apparent Digestibility of Boiled and Dried Anchovy during Processing and Storage
어패류의 Trypsin활성 저해물질의 분포와 가공중의 변화 2. 자건멸치 가공저장중의 Trypsin활성 저해물질과 In Vitro Apparent Digestibility의 변화
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JO Jin-Ho (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)
- Published : 1984.03.01
Abstract
In order to study the optimal conditions of processing and storage for boiled and dried anchovy (Engraulis japonica) with high protein digestibility, the contents of trypsin indigestible substrate (TI) and in vitro apparent protein digestibility were determined. Peroxide value (PoV), TBA number and nonenzymatic brown pigments, that accounted for important antinutritional factors, were also measured and confirmed the relationship between those factors and formation of TI or in vitro protein apparent digestibility. The results were as follows; Samples boiled for 5 minutes showed the lower content of TI than the other samples boiled for 0.5 min. or 1 min. Hot air dried products had a lower TI content in comparison with the other dried ones such as sun dried or freeze dried products. It was revealed that the lower temperature (
소화율이 우수한 자건멸치의 가공조건을 규명하기 위하여 자숙시간과 건조방법을 달리하여 제조한 멸치를 저온(
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