Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 18 Issue 6
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- Pages.485-491
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- 1986
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- 0367-6293(pISSN)
Studies on the Changes of Lipid Constituents during Gulbi Processing
굴비제조중 지방질성분 변화에 관한 연구
- Park, Young-Hee (Department of Food Science and Nutrition, Chonnam National University) ;
- Song, Eun (Department of Food Science and Nutrition, Chonnam National University) ;
-
Shin, Mal-Shick
(Department of Food Science and Nutrition, Chonnam National University) ;
-
Jhon, Deok-Young
(Department of Food Science and Nutrition, Chonnam National University) ;
- Hong, Youn-Ho (Department of Food Science and Nutrition, Chonnam National University)
- 박영희 (전남대학교 식품영양학과) ;
- 송은 (전남대학교 식품영양학과) ;
-
신말식
(전남대학교 식품영양학과) ;
-
전덕영
(전남대학교 식품영양학과) ;
- 홍윤호 (전남대학교 식품영양학과)
- Published : 1986.12.01
Abstract
Gulbi were made by salting fresh Yellow corvenia (Pseudosciaena manchurica) in three ways; the dry salting method with bay-salt, the dry salting method with purified salt or the abdominal brine injection method with purified salt. Half of the sample was dried by controlling temperature and relative humidity and the other part was dried under the natural condition. The moisture content of the samples were decreased more rapidly by the controlled system than by the natural condition. The lipid content and the iodine values of the muscle and skin of the Gulbi were decreased slowly with laps of drying period. The peroxide values of the sample were increased to its peak after 10 days of drying, and were decreased rapidly thereafter. Both acid values and the thiobarbituric acid values were increased. The deterioration of lipids during Gulbi processing was not notable depending on the salting method, but the natural drying condition affected more severely in their deterioration.
참조기를 천일건염법과 정재건염법, 그리고 정제염 복강내 주사법으로 염장하여 조절된 실내와 자연상태에서 건조하여 재조한 굴비의 건조기간에 따른 근육과 표피의 지방질함량의 변화와 변패정도를 측정하였고 근육의 중성지방질의 지방산 조성을 확인한 결과 다음과 같다. 생조기의 근육과 표피와 수분함량은 각각 76.8%와 41.3%이였으며 25일 건조후에는 평균 57.3%와 21.8%로 감소하였다. 지방질함량은 생조기의 근육과 표피가 각각 18.4%, 45.8%이었으며 굴비는 건조10일까지 증가하나 그 후 감소하였다. 근육의 중성지방질을 구성하는 지방산은 oleic acid, palmitic acid, palmitoleic acid, eicosapentaenoic acid 순이었으며 굴비에는 docosahexaenoic acid가 3배정도 증가하였다. 지방질의 산값은 생조기 근육의 경우 5.3이었고 표피의 경우 6.4이었는데 25일 건조후에는 각각
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