Preventive Nutrition and Food Science
- 제2권4호
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- Pages.321-327
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- 1997
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
High Temperature Cooking of Fish Protein Extracts for Plastein Reaction
- Lee, Keun-Tai (Department of Food Science and Technology, Pukyong National University) ;
- Park, Seong-Min (Department of Food Science and Technology, Pukyong National University) ;
- Lee, Sang-Ho (Department of Food Science and Technology, Pukyong National University) ;
- Ryu, Hong-Soo (Department of Food and Life Science, Pukyong National University) ;
- Yoon, Ho-Dong (National Fisheries Research and Development)
- 발행 : 1997.12.01
초록
High Temperature-cooking conditions of cultured fishes(loach, crucian carp, bastard halibut, and jacopever) were optimized by response surface methodology(RSM), and plastein products were prepared using enzymatic hydrolysis. Four models were proposed with regard to effects of time(t), temperature(T), and water/fish meat (w/f) ratio on the amount of 0.3M TCA soluble fractions. The model coefficients were ranged from p<0.0001 for jacopever to p<0.0433 for bastared halibut. Cooking conditions for 60% hydrolysis were optimized at 1) 14
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