한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권3호
- /
- Pages.385-391
- /
- 1988
- /
- 0367-6293(pISSN)
열수추출(熱水抽出)에 의한 어패류 추출물의 제조 및 품질
Studies on Preparation and Quality of Oyster(Crassostrea gigas), Sea mussel(Mytilus coruscus) and Crab(Portanus tribuerculata) Extracts by Water Extraction
- 김동수 (농수산물 유통공사 종합식품연구원) ;
- 이영철 (농수산물 유통공사 종합식품연구원) ;
- 김영동 (농수산물 유통공사 종합식품연구원) ;
- 김영명 (농수산물 유통공사 종합식품연구원)
- Kim, Dong-Soo (Food Research Institute/AFMC) ;
- Lee, Young-Chul (Food Research Institute/AFMC) ;
- Kim, Young-Dong (Food Research Institute/AFMC) ;
- Kim, Young-Myoung (Food Research Institute/AFMC)
- 발행 : 1988.06.01
초록
어패류 자원중 기호도가 높은 굴, 홍합, 게를 원료로 하여 열수추출법(熱水抽出法)에 의해 추출물을 제조하고 유리아미노산과 핵산관련물질등 품질을 조사하였다. 추출시험 결과 온도
In an attempt to develop natural seasoning materials by use of shellfishes and crustaceans, contents of taste components such as amino acids, nucleotide and its derivatives, the extractability of oyster (Crassostrea gigas), sea mussel(Mytilus coruscus) and crab(Portanus tribuerculata) were investigated. As a result of chemical analysis and sensory evaluation, the optimum condition of extraction could be concluded as extracting fresh or frozen raw materials for about 40 min. at