Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Seasonal Variation in Gel Forming Ability of Wild Common Carp and Conger Eel

천연산(天然産) 잉어 및 붕장어의 계절에 따른 어묵원료적성(原料適性)

  • Park, Eun-Kyung (Department of Food Science and Technology, Pusan Sanub University) ;
  • Shin, Jong-Woo (Department of Food Science and Technology, Pusan Sanub University) ;
  • Park, Kyung-Hee (Department of Food Science and Technology, Pusan Sanub University) ;
  • Yang, Syng-Taek (Department of Food Science and Technology, Pusan Sanub University)
  • 박은경 (부산산업대학교 식품공학과) ;
  • 신종우 (부산산업대학교 식품공학과) ;
  • 박경희 (부산산업대학교 식품공학과) ;
  • 양승택 (부산산업대학교 식품공학과)
  • Published : 1987.02.01
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Abstract

A seasonal variations of chemical components and gel forming ability in wild common carp (Cyprinus car-pio) and conger eel (Astroconger myriaster) caught around Pusan, Korea monthly for one year (from May,1984 to April, 1985) were investigated. During a year variation range in the moisture and crude lipid contents were found in conger eel meat showing 61.0-76.6% and 5.4-20.8%, while crude protein, ash and carbohydrate were no appreciable differences . Ail of the moisture of chemical components were nearly constant in wild common carp for 12 months. The contents of moisture were less, while crude lipid were more in conger eel meat from September to February than those of the other months. Qualities of the fish jelly were the best for that months in conger eel. Fish jellies were good for 12 months in wild common carp. Gel forming ability was related to the content of chemical components and fishing season in conger eel.

1984년(年) 5월(月)부터 1985뚜 4월(月)까지 1년간(年間) 천연산(天然産) 잉어 및 붕장어의 계절에 따른 어묵 원료적성(原料適性)을 실험한 결과. 잉어는 일반성분(一般成分)의 계절변화가 거의 없었으며 년중(年中) 어묵의 품질이 모두 양호하였다. 붕장어는 수분과 조지방의 년중(年中) 변화복(變化福)이 각각 $61.0{\sim}76.6%$, $5.4{\sim}20.8%$로써 변화가 컸고 $9{\sim}2$월(月)의 것은 $3{\sim}8$월(月)의 것보다 수분은 적고 지방함량은 많았으며 이 시기(時期)에 어획(漁獲)한것으로 만든 어묵 가공제품(加工製品)은 다른 때의 것보다 품질이 우수하였다. 단백질, 회 및 탄수욕물 함량은 년중(年中)거의 변화가 없었다.

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