톳 분말을 첨가한 어묵의 가공에 관한 연구 2. 저장중의 아미노산, 무기질 및 관능검사의 변화

• 영문명: Studies on the Processing of Fish meat Paste Added with Fusiforme Powder 2. Changes of amino acids, minerals and sensory evaluation score
• 발행기관: 전남대학교 수산과학연구소
• 저자명: 김귀식(Kui Shik KIM) 김선재(Seon Jae KIM) 나정하(Jung Ha NA)
• 간행물 정보: 『수산과학연구소 논문집』제18권 제1호, 32~38쪽, 전체 7쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 2009.02.28

영문 초록

Changes in amino acid, minerals and sensory evaluation of fish meat paste added with fusiforme powder were evaluatied during storage. Four types of fish meat paste product were made as following: control (75% fish meat paste, 20% wheat powder, 0% fusifome, 2% salt and 3% suger), product A (75% fish meat paste, 18% wheat powder, 2% fusiforme powder, 2% salt and 3% suger), product 8(75% fish meat paste, 16% wheat powder, 4% fusiforme powder, 2% salt and 3% suger), product C (75% fish meat paste, 14% wheat powder, 6% fusiforme powder, 2% salt and 3% suger). The major free amino acids were glutamic acid, proline, arginine, aspartic acid, glycine and histidine in order. The content difference of free amino acid between hot air-dried and freeze-dried fusiformes were not found. The abundant minerals were sodium, potassium and calcium in order. As a result of the overall sensory evaluation, the most preferred fish meat paste product was product B.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

요약

참고문헌

키워드

sensory evaluation score fish meat paste fusiforme powder hotair-dried freeze-dried