한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제21권4호
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- Pages.225-231
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- 1988
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
적색육어류의 고도불포화지질의 이용에 관한 연구 3. 정제정어리유의 제조
Utilization of Polyunsaturated Lipids in Red Muscled Fishes 3. The Conditions of Refining, Decoloring, and Deodorization for Processing of Refined Sardine Oil
- 이강호 (부산수산대학 식품공학과) ;
- 정인학 (부산수산대학 식품공학과) ;
- 서재수 (부산수산대학 식품공학과) ;
- 정우진 (부산수산대학 식품공학과) ;
- 육지희 (부산수산대학 식품공학과)
- LEE Kang-Ho (Department of Food Science and Technology National Fisheries University of Pusan) ;
- JEONG In-Hak (Department of Food Science and Technology National Fisheries University of Pusan) ;
- SUH Jae-Soo (Department of Food Science and Technology National Fisheries University of Pusan) ;
- JUNG Woo-Jin (Department of Food Science and Technology National Fisheries University of Pusan) ;
- RYUK Ji-Hee (Department of Food Science and Technology National Fisheries University of Pusan)
- 발행 : 1988.11.01
초록
정어리유의 고도불포화지질을 일상식생활을 통하여 효과적으로 이용하기 위하여 정제정어리건의 제조를 위한 탈산, 탈색, 탈취 등의 정제조건을 검토한 결과를 요약하면 다음과 같다. 1. 정어리유의 탄산은 알칼리처리가 효과적이었으며 2M NaOH용액을
As the studies on effective utilization of polyunsaturated lipids in sardine (Sardinops melanosticta), the conditions of deacidification, decoloring, and deodorization for processing of refined sardine oil were investigated In the process of refining, phosphoric acid treatment was not effective in removing phosphatides, and optimal condition to neutralize the crude sardine ill was treating for 30min at
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