Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 2 Issue 2
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- Pages.1-7
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- 1986
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Studies on the changes in Nucleotides and their related compound of Yellow corvenia (Pseudosciaena manchurica) during Gulbi processing
굴비제조중 핵산관련물질의 변화에 관한 연구
- Na, An-Hee (Department of Food Science and Nutrition, College of Natural Science, Chonnam National University) ;
- Shin, Mal-Shick (Department of Food Science and Nutrition, College of Natural Science, Chonnam National University) ;
- Jhon, Doek-Young (Department of Food Science and Nutrition, College of Natural Science, Chonnam National University) ;
- Hong, Youn-Ho (Department of Food Science and Nutrition, College of Natural Science, Chonnam National University)
- 나안희 (전남대학교 자연과학대학 식품영양학과) ;
- 신말식 (전남대학교 자연과학대학 식품영양학과) ;
- 전덕영 (전남대학교 자연과학대학 식품영양학과) ;
- 홍윤호 (전남대학교 자연과학대학 식품영양학과)
- Published : 1986.12.20
Abstract
Gulbi were made by salting Yellow corvenia (Pseudosciaena manchurica) with the in three ways: the dry salting method with bay salt, the dry salting method with purified salt or with the abdominal brine injection method with purifie salt. The half of the sample was dried by the control system of temperature and humidity: the other part was dried by the natural condition. In fresh muscle, the content of IMP, hypoxanthine, inosine and AMP were
굴비는 참조기(Pseudosciaena manchurica)를 정제건염법, 정제복강주입법, 천일건염법에 의해 염장한 후 절반씩 나누어 온도 습도가 조절된 실내건조조건과 자연건조조건에서 25일간 건조하여 제조하였다. 이 과정에서 근육과 알의 핵산관련물질련화를 분석 비교하였다. 1. 근육의 핵산관련물질함량은 생시료의 경우 IMP가
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