한국식품조리과학회지 (Korean journal of food and cookery science)
- 제6권3호통권12호
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- Pages.43-50
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- 1990
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
가자미류 육엑스분중의 아미노산 및 그 관련화합물의 분포와 가열조건에 따른 변화
Distribution and Changes of Amino Acids and Related Compounds in the Muscle Extract of the Right-eye Flounder during Heat Treatment
- Moon, Soo-Kyung (Department of Nutrition and Food Science, National Fisheries College of Tong Yeong) ;
- An, Mi-Jeung (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- Han, Young-Sil (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
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Pyeun, Jae-Hyung
(Department of Nutrition and Food Science, National Fisheries University of Pusan)
- 발행 : 1990.08.31
초록
우리나라 연안에서 어획되는 7종 가자미류를 대상으로 육 엑스분에서 아미노산 및 그 관련화합물의 분포를 측정 비교하였다. 그중 어획이 많은 층거리가자미의 경우는 다른 것에 비해 그 육 엑스분 중의 질소함량이 비교적 높은 편이었다. 가열시간과 온도의 변화에 따른 층거리가자미의 아미노산 및 그 관련화합물의 함량을 분석·검토한 결과를 요약하면 다음과 같다. 1) 7종 가자미류 육중에는 조단백질이
Distribution of amino acids and related compounds in the muscle extract of seven species of right-eye flounder (spotted halibut, slime flounder, marbled sole, sand flounder, stone flounder, frog fleunder and bastard halibut) were studied. The effect of heat treatment on quantitative change in the composition of amino acids and related compounds in the extract of sand fleunder muscle was also investigated since the sand flounder has much Ex-nitrogen in the extract of the muscle. The content of crude protein and that of pure protein were in the range of
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