한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제30권1호
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- Pages.55-61
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- 1997
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
젤라틴의 원료로서 원양산 어류 및 오징어 껍질의 검색
Screening for the Raw Material of Gelatin from the Skins of some Pelagic Fishes and Squid
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KIM Jin-Soo
(Department of Marine Food Science and Technology, Gyeongsang National University) ;
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KIM Jeong-Gyun
(Department of Marine Food Science and Technology, Gyeongsang National University) ;
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CHO Soon-Yeong
(Department of Food Science, Kangnung National University)
- 발행 : 1997.01.01
초록
수산가공 부산물인 껍질을 효율적으로 이용하기 위하여 식용 젤라틴의 원료로 빨강오징어 껍질, 각시가자미 껍질, 홍대구 껍질, 대구 껍질 및 명태 껍질 등과 같은 껍질을 검색하였다. 콜라겐함량은 홍대구껍질이
In order to effectively utilize the fish and squid skin wastes derived from marine processing manufacture, the skin wastes of some pelagic fishes such as yellowfin sole, red cod, cod, Allaska pollack and flying squid were screened for the raw material of edible gelatin and studied some properties of those gelatins. The content of total collagen in the red cod skin was the highest (28.4 g/100 g wet skin), while that in the flying squid skin was the lowest (11.1 g/100 g wet skin) and those of another fishes were similar. Acid soluble collagens in the skins of the fishes and flying squid were