한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제25권6호
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- Pages.716-723
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- 1993
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- 0367-6293(pISSN)
각시가자미껍질로부터 젤라틴 제조를 위한 조건의 검토
The Suitable Processing Condition for Gelatin Preparation from Yellowfin Sole Skin
- 김진수 (통영수산전문대학 수산가공과) ;
- 김정균 (통영수산전문대학 수산가공과) ;
- 조순영 (강릉대학교 식품과학과) ;
- 강경수 (제주대학교 식품공학과) ;
- 하진환 (제주대학교 식품공학과) ;
- 이응호 (부산수산대학교 식품공학과)
- Kim, Jin-Soo (Department of Fisheries Processing, Tong-yeong National Fisheries College) ;
- Kim, Jeong-Gyun (Department of Fisheries Processing, Tong-yeong National Fisheries College) ;
- Cho, Soon-Yeong (Department of Food Science, Kangnung National University) ;
- Kang, Kyung-Soo (Department of Food Science and Technology, Cheju National University) ;
- Ha, Jin-Hwan (Department of Food Science and Technology, Cheju National University) ;
- Lee, Eung-Ho (Department of Food Science and Technology National Fisheries University of Pusan)
- 발행 : 1993.12.01
초록
현재 우리나라 수산가공업계에서 많이 취급하고 있는 어종인 각시가자미로부터 부산되는 껍질을 이용하여 품질좋은 젤라틴을 제조하기 위하여 알칼리추출법에 의한 젤라틴의 최적 추출, 정제 가공조건에 대하여 검토하였다. 각시가자미껍질을 이용한 젤라틴의 추출 및 탈색은 원료 껍질을 1.5% 수산화칼슘용액(
To utilize effectively fish skin wasted from fish processing, a yellowfin sole skin gelatin was prepared by alkaline extraction method and the physico-chemical properties were examined. Conditions for the suitable extraction and decolorization for gelatin preparation from yellowfin sole skin are as follows: the skin is limed with 1.5% calcium hydroxide solution at