• 한국수산과학회지
• /
• 제40권3호
• /
• pp.117-121
• /
• 2007

To optimize the mixing ratio of ingredients to obtain the best sensory qualities, a response surface methodology with a central composite design was performed on hot water extracts using crucian carp Carassius carassius treated with diluted vinegar (pH 5.24-5.30). The optimal solutions for four parameters (overall acceptability, odor, flavor, and taste) were obtained using the second-order response surface regression models. The optimal formulation appeared to be 124.15 g of ginger and 96.09 g of garlic with 1 kg of ground crucian carp meat based on the desirability function technique.

• 한국식품영양과학회지
• /
• 제28권2호
• /
• pp.277-284
• /
• 1999

To confirm the food quality of conventionally processed fish extracts, protein quality of boiled crucian carp(Carassius carassius) and bastard halibut(Paralichthys olivaceus) extracts and their residues were evaluated. For the both fish extracts, some of the essential amino acids were lowered significantly but two times more proline and glycine were detected in extracts than those in raw fish meats. Boiling(100oC, 5 hours) caused 1.8(crucian carp)~2.4(bastard halibut) times more total free amino acid contents in fish extracts as compared to those in original fish meats. Taurine, glutamic acid, proline, lysine, and ammonia were the predominant free amino acids released in fish extracts. In vitro digestibility of boiled fish extracts were lower at a level of 4~6% than those of raw fish meats. Fish extraction residue had a higher in vitro digestibility and had a 60% lower level of TI than that of original fish meats. 18(bastard halibut)~ 24%(crucian carp) of available lysine was reduced in boiled fish extracts but a remarkable variation was not noted between extracts and residues. PERs and NPRs of fish extracts were significantly lower than those of casein, while those values of extraction residue were slightly higher as compared to those of control(ANRC casein). In vivo apparent digestibility exhibited a similar trend to in vitro digestibility. Hematological properties in serum of rat fed with fish extracts and residue were not changed significantly but the serum cholesterol concentration were reduced in rats fed fish extraction residue comparing with those of control. These results suggest that body weight loss due to fish extracts may not affect physiological changes.

• 한국수산과학회지
• /
• 제17권3호
• /
• pp.170-176
• /
• 1984

전보에 이어서 우리나라 주요 담수어의 정미성분을 밝힐 목적으로 붕어 배육중의 유리아미노산, 핵산관련물질, 유기염기, 당류, 유기산 및 무기질을 분석하였고 이 분석치를 기초로 하여 표준 시약으로 합성엑스분을 조제해서 천연엑스분과 맛을 비교하였으며 omission test를 통하여 각 성분들이 맛에 미치는 영향을 실험 검토하였다. 유리아미노산 중 histidine 함량이 월등히 많아 전체 유리아미노산의 $46\%$를 차지하였으며 다음으로 glycine, lysine, alanine, taurine 등이 많았다. 핵산관련물질 중에는 IMP 함량이 166.lmg/100g으로서 가장 많았으며 그 외 성분은 함량이 적었다. 유기염기로서는 총 creatinine 이 320.5 mg/100 g으로 가장 함량이 많았고 betaine은 21.6mg/100g이었으며 TMA 및 TMAO는 1mg/100g미만으로 극미량이었다. 유기산의 경우는 숙신산, 프로피온산, 보티르산, 발레르산등이 함량이 많았고 옥살산, 푸마르산, 말레산, 타르타르산 및 시트르산은 흔적량에 불과하였다. 당류의 함량으로는 포도당이 2.4mg/100g이었고 ribose, arabinose, fructose 및 inositol은 1 mg/100g미만이었다. 무기염류 중에는 $K^+$ 및 $PO_4^{3-}$이 각각 220.0mg/100g, 288.7mg/100g으로서 월등히 많았고 다른 무기염류는 32 mg/100g 이하이었다. omission test에 의한 관능검사 결과에 의하면, 붕어의 주된 정미성분은 serine, glutamic acid, IMP, $Na^+,\;K^+$ 및 $PO_4^{3-}$이었으며 lysine, arginine, tyrosine 및 phenylalanine에 의해서 더욱 맛이 조화를 이루고 있었다.