Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 15 Issue 3
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- Pages.222-228
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- 1986
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Changes of Amino Acid and Fatty Acid contents in Raw Flesh and Cooted Broth of Carp During Boiling Time
잉어육과 잉어자숙(漂熟)중의 아미노산 및 지방산조성의 변화
- Koo, Mi-Hyun (Department of Food and Nutrition, Sookmyung Women's University) ;
- Sung, Chong-Ja (Department of Food and Nutrition, Sookmyung Women's University)
- Published : 1986.09.30
Abstract
Contents of crude protein, calcium phosphorous, fatty acids, and amino acids in raw flesh and cooked broth of carp were determined. Quantative changes of the nutrients in cooked broth of carp were investigated during boiling time (3,6,9 and 12 hours). In case of quantative changes of the nutrients such as crude protein, calcium, phosphorous, fatty acids and amino acids in raw flesh of carp and cooked broth of carp during boiling time: All nutrients were increased with boiling time. And they marked maximum level at 12 hours of cooking time except calcium and fatty acid. The amount of unsaturated fatty acid to total fatty acids was larger than those of saturated fatty acid to total fatty acids, The amount of oleic acid and linoleic acid was larger than any other fatty acid. The major components of essential amino acids were shown to be valine, leucine, lysine and arginine, and the minor conponents of essential amino acids were methionine and histidine. In nonessential amino acids, the major components were aspartic acid, glutamic acid and alanine, and the minor components were serine, proline and cystine. The results suggest that the raw flesh and the cooked broth of carp are good sources as protein, fat and phosphorous.
생시료인 잉어육과 가열시간에 따른 잉어자숙액의 조단백질, 칼슘, 인, 지방산 및 구성아미노산의 함량변화를 측정검토하였으며, 실험결과를 요약하면 다음과 같다. 1. 단백질, 인 및 아미노산은 생시료인 잉어육이 가장 높은 함량을 나타낸 반면, 칼슘과 지방산은 12시간가열시에 가장 높은 함량을 나타냈다. 2. 조단백질은 생시료인 잉어육이 17.26%였고 가열시간(3, 6, 9, 12)별 추출량은 각각 5.38%, 9.14%, 10.48% 및 15.68%였다. 3. 칼슘은 생시료인 잉어육이 11mg/100g이었고 가열시간에 따른 추출량을 3, 6, 9 및 12시간별로 각각 6.7mg/100g, 8.8mg/100g, 11.6mg/100g 및 16.9mg/100g이었으며, 이는 각 시간마다 약
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