Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 23 Issue 4
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- Pages.280-288
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- 1990
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Quality Changes of Dried Lavers during Processing and Storage 3. Changes in Pigments, Trypsin Indigestible Substrates(TIS) and Dietary Fiber Content during Roasting and Storage
김의 가공 및 저장중의 품질변화 3. 배소 및 저장중의 색소, Trypsin 저해물질(TIS) 및 Dietary Fiber의 변화
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- RYUK Ji-Hee (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JEONG In-Hak (Department. of Marine Resources, University of Kangreung) ;
- JUNG Woo-Jin (Department of Food Science and Technology, National Fisheries University of Pusan)
- 이강호 (부산수산대학교 공과대학 식품공학과) ;
- 육지희 (부산수산대학교 공과대학 식품공학과) ;
- 정인학 (강릉대학 수산자원개발학과) ;
- 정우진 (부산수산대학교 공과대학 식품공학과)
- Published : 1990.09.01
Abstract
Quality stability of dried lavers during roasting and storage was investigated by measuring the changes of pigment contents including chlorophyll a, carotenoids and biliproteins, the content of trypsin indigestible substrates(TIS), in vitro apparent protein digestibility, and dietary fiber. In heat treatment or roasting of dried laver, carotenoids and chlorophyll a were found to be more stable than biliproteins. Chlorophyll a and carotenoids were retained more than
마른 김의 배소(焙燒) 및 배소김의 저장중에 일어나는 색소(chlorophyll a, carotenoid 및 biliprotein). Trypsin Tndigestible Substrate(TIS) 및 dietary fiber 등 성분들의 변화를 측정하고 색소단백, TIS 및 소화율과의 관계를 고찰한 결과를 요약하면 다음과 같다 1. 마른김을
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