한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제17권3호
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- Pages.170-176
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- 1984
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
담수어의 정미성분에 관한 연구 8. 붕어의 정미성분
Taste Compounds of Fresh-Water Fishes 8. Taste Compounds of Crucian Carp Meat
- YANG Syng-Taek (Department of Food Science and Nutrition, Pusan Sanup University) ;
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1984.05.01
초록
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
This study was directed to define the taste compounds of crucian carp, Carassius caressius, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals in the extracts of crucian carp were analyzed, and then followed by sensory evaluation of synthetic extracts prepared from 44 pure chemicals on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, histidine was dominant occupying
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