Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 27 Issue 5
- /
- Pages.495-500
- /
- 1994
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
Recovery and Utilization of Proteins and Lipids from the Washing Wastewater in Marine Manufacture by Isoelectric Point Shifting Precipition Method -2. Utilization of the Recovered Proteins as the Material of a Processed Food-
수산가공공장폐액의 등전점이동 응집처리에 의한 유용성분재회수이용 -2. 회수단백질의 가공식품소재로서의 이용-
- SUH Jae-Soo (Department of Food and Nutrition, Kosin university) ;
-
CHO Soon-Yeong
(Department of Food Science, Kangnung National University) ;
- SON Kwang-Tae (Department of Food Science and Technology, National Fisheries University of Pusan.) ;
-
KIM Jin-Soo
(Department of Fisheries Processing, tong-yeong National fisheries College) ;
- LEE Eung-HO (Department of Fisheries Processing, tong-yeong National fisheries College)
- 서재수 (고신대학 식품영양학과) ;
-
조순영
(강릉대학교 식품과학과) ;
- 손광태 (부산수산대학교 식품공학과) ;
-
김진수
(통영수산전문대학 수산가공과) ;
- 이응호 (통영수산전문대학 수산가공과)
- Published : 1994.09.01
Abstract
Mackerel water-soluble protein solution Mackerel meat washing water were concentrated by isoelectric point shifting precipitation process, and the concentrates were utilized as a material for processing of an elastic gel food such as kamaboko. The water-soluble proteins were partly polymerized during the isoelectric point shifting precipitation process. Then, the water soluble protein concentrates were partly substituted for frozen minced Alaska pollack meat in processing of a good quality kamaboko. The maximum substitution percentage for good quality kamaboko manufacturing was concluded to be below
수산 가공품 제조 공정중 수세 과정중에 필연적으로 나오는 수용성 단백질이 다량 함유된 폐액에 대해 등전점이동응집처리를 행하여 대부분의 수용성 단백질을 회수하였다. 그래서, 본 회수단백질 구분에 대한 등전점응집처리과정중의 단백질 성상변화 관찰과 동시에 식품가공품의 부 또는 주 원료로서의 이용가능성 타진을 목적으로 냉동 명태 고기풀 대용으로 사용하여 어묵제조를 시도해 보았다. 그 결과, 등전점 응집처리과정중에 약
Keywords