Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 15 Issue 4
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- Pages.271-282
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- 1982
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Changes in Available Lysine and Extractable Nitrogen, and Extent of Browning during the Storage of Dried Fish Meat
건어육저장중의 유효 Lysine 및 Ex분질소의 변화와 갈변
- LEE Kang-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- SONG Dong-Suck (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- You Byeong-Jin (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- KIM Mu-Nam (Dept. of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1982.11.01
Abstract
The browning development, mainly through the Maillard reaction, occurring in the dried fish meat products during storage causes reduction of the nutritional value due to the loss of the essential amino acid such as available lysine as well as off -flavor resulting in the deterioration of the food quality thus shortening the shelflife. In the work, the changes in the amount of available lysine, extractable nitrogenous compounds (nonprotein-N, amino-N, trimethylamine oxide, trimethylamine, and free lysine) and development of browning were measured to assess the relationship between the shelflife and the quality loss in dried filefish under the steady state conditions (35,45, and
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