Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 19 Issue 2
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- Pages.141-146
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- 1986
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Effect of Heating Time on Contents of Amino Acids and Related Compounds in the Muscle Extract of Snakehead
가열시간별 가물치육 엑스중의 아미노산 및 그 관련화합물의 변화
- HAN Young-Sil (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- KIM Kyung-Jin (Department of Food and Nutrition, Sookmyung Women's University) ;
- PYEUN Jae-Hyeung (Department of Nutrition and Food Science, National Fisheries University of Pusan)
- Published : 1986.03.01
Abstract
As a fundamental study of fresh water fish on a suitable cooking method and on flavor components from the view point of food science, changes in the free amino acid composition of the muscle extracts of snakehead (Channa argus) during heating in boiling water were investigated. The muscle extract of raw fish was featured a very high content of glycine, taurine, glutamic acid and histidine, and a large amount of urine was also determined in the extract; the former four components comprised about
엑스성분에 대하여 비교적 알려진 것이 적은 담수어 중 가물치를 시료로 하여 가열 시간별로 육액스분중의 아미노산 및 그 관련화합물의 함량변화를 분석 검토하였다. 가물치의 생육중에는 glycine, taurine, glutamic acid, histidine이 특히 많은 함량을 보였고, 요소가 많이 함유되어 있는 것도 특기할 점이었다. 전술한 4 가지 성분이 전체아미노산 및 그 관련화합물중 약
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