Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 6
- /
- Pages.716-723
- /
- 1993
- /
- 0367-6293(pISSN)
The Suitable Processing Condition for Gelatin Preparation from Yellowfin Sole Skin
각시가자미껍질로부터 젤라틴 제조를 위한 조건의 검토
-
Kim, Jin-Soo
(Department of Fisheries Processing, Tong-yeong National Fisheries College) ;
-
Kim, Jeong-Gyun
(Department of Fisheries Processing, Tong-yeong National Fisheries College) ;
-
Cho, Soon-Yeong
(Department of Food Science, Kangnung National University) ;
- Kang, Kyung-Soo (Department of Food Science and Technology, Cheju National University) ;
- Ha, Jin-Hwan (Department of Food Science and Technology, Cheju National University) ;
- Lee, Eung-Ho (Department of Food Science and Technology National Fisheries University of Pusan)
-
김진수
(통영수산전문대학 수산가공과) ;
-
김정균
(통영수산전문대학 수산가공과) ;
-
조순영
(강릉대학교 식품과학과) ;
- 강경수 (제주대학교 식품공학과) ;
- 하진환 (제주대학교 식품공학과) ;
- 이응호 (부산수산대학교 식품공학과)
- Published : 1993.12.01
Abstract
To utilize effectively fish skin wasted from fish processing, a yellowfin sole skin gelatin was prepared by alkaline extraction method and the physico-chemical properties were examined. Conditions for the suitable extraction and decolorization for gelatin preparation from yellowfin sole skin are as follows: the skin is limed with 1.5% calcium hydroxide solution at
현재 우리나라 수산가공업계에서 많이 취급하고 있는 어종인 각시가자미로부터 부산되는 껍질을 이용하여 품질좋은 젤라틴을 제조하기 위하여 알칼리추출법에 의한 젤라틴의 최적 추출, 정제 가공조건에 대하여 검토하였다. 각시가자미껍질을 이용한 젤라틴의 추출 및 탈색은 원료 껍질을 1.5% 수산화칼슘용액(