한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제33권2호
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- Pages.158-163
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- 2000
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
자숙 가다랑어뼈로부터 칼슘제의 제조 및 특성
Preparation of calcium powder from cooking skipjack tuna bone and its characteristics
- KIM Jin-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
- CHO Moon-Lae (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
- HEU Min-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
- 발행 : 2000.03.01
초록
참치 통조림 부산물인 자숙 가다랑어뼈를 칼슘제로 이용하기 위하여 칼슘추출조건 (추출방법 및 시간) 및 그 특성에 대하여 살펴보았다. 다량의 지질이 혼재한 자숙 가다랑어뼈로부터 칼슘제로 제조하기 위한 추출방법으로는 회화처리가 고온가압처리 및 진탕 처리보다 어취가 없으면서 백색을 나타내어 적절하였고, 백색도 및 칼슘 가용화율로 미루어 회화처리 최적조건은
As a part of investigation for utilizing of canned tuna processing by-products as a food resource, we examined the processing conditions and characteristics (extraction methods and ashing condition) of a calcium powder from skipjack tuna bone. Among ashing, autoclaving, and shaking methods for extraction of calcium powder from skipjack tuna bone, ashing method was superior to other methods on the aspect of fish odor, white index, and calcium recovery of calcium powder. Based on the results of white index and soluble calcium ratio, the optimal ashing temperature and time for preparation of a calcium powder from skipjack tuna bone was at