한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제14권4호
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- Pages.194-200
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- 1981
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
시판 마른 멸치의 정미성분
The Taste Compounds in Boiled-Dried Anchovy
- 이응호 (부산수산대학 식품공학과) ;
- 김세권 (부산수산대학 식품공학과) ;
- 전중균 (부산수산대학 식품공학과) ;
- 차용준 (부산수산대학 식품공학과) ;
- 정숙현 (부산수산대학 식품공학과)
- LEE Eung-Ho (Department of food Science and Technology, National Fisheries University of Busan) ;
- KIM Se-Kwon (Department of food Science and Technology, National Fisheries University of Busan) ;
- JEON Joong-Kyun (Department of food Science and Technology, National Fisheries University of Busan) ;
- CHA Yong-Jun (Department of food Science and Technology, National Fisheries University of Busan) ;
- CHUNG Sook-Hyun (Department of food Science and Technology, National Fisheries University of Busan)
- 발행 : 1981.12.01
초록
마른멸치의 정미성분에 관한 기초자료를 얻고자, 시판 대멸, 중멸, 소멸 및 세멸 중의 핵산관련물질. 유리아미노산, TMAO, TMA 및 총creatinine을 분석하였다. 핵산관련물질 중 IMP가 대멸, 중멸, 소멸 및 세멸에 각각 건물양기준으로
Boiled-dried anchovy is one of nation-widely consumed dried fish foods in Korea. In this study, the taste compounds including nucleotides and their related compounds, free amino acids, trimethylamine oxide and total creatinine were analyzed, and their roles in tasting activity were investigated. IMP content in large size, middle size, small size and least size boiled-dried anchovy was
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