Applied Biological Chemistry
- 제32권3호
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- Pages.278-285
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- 1989
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
새우의 맛성분과 미세구조에 미치는 가열 및 건조방법의 영향
Effects of Cooking and Drying Methods on the Taste Component and Microstructure of Shrimp
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Kim, Hyun-Ku
(Korea Food Research Institute) ;
- Chang, Young-Sang (Nong Shim Research and Development Center) ;
- Shin, Hyo-Sun (Department of Food Technology, Dongguk University)
- 발행 : 1989.09.30
초록
가열처리 및 건조방법이 새우의 맛성분과 미세구조에 미치는 영향을 밝히고자 하였다. 생새우의 핵산관련물질은 ATP,ADP,AMP,IMP, inosine 및 hypoxanthine이 검출되었는데 이 중 AMP는 흔적량 검출되었으나, 가열 및 건조방법에 따라서 AMP 함량은 100g당
Effects of cooking and drying methods on the taste component and microstructure of shrimp, Metapenaeus joyneri, were investigated. The nucleotides and their related compounds of fresh shirmp such as ATP, ADP, AMP, IMP, inosine and hypoxanthine were detected. AMP was detected as a trace amount in fresh shrimp, however, it increased up to
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