Korean Journal of Agricultural Science (농업과학연구)
- Volume 25 Issue 1
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- Pages.107-117
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- 1998
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- 2466-2402(pISSN)
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- 2466-2410(eISSN)
Studies on the Preparation of Pheasant Meat Extracts by Protease
효소에 의한 꿩고기 가수분해물의 제조
- Jeong, Jae-Hong (Dept. of Food Science & Technology, College of Agriculture, Chungnam National University) ;
- Kim, Ki-Jun (Chungcheongnamdo, Institute of Public Health and Environment) ;
- Lee, Gyu-Hee (Dept. of Food Science & Technology, College of Agriculture, Chungnam National University) ;
- Lee, Seuk-Keun (Dept. of Food Science & Technology, College of Agriculture, Chungnam National University) ;
- Oh, Man-Jin (Dept. of Food Science & Technology, College of Agriculture, Chungnam National University)
- 정재홍 (충남대학교 농과대학 식품공학과) ;
- 김기준 (충청남도 보건환경연구원) ;
- 이규희 (충남대학교 농과대학 식품공학과) ;
- 이석건 (충남대학교 농과대학 식품공학과) ;
- 오만진 (충남대학교 농과대학 식품공학과)
- Published : 1998.06.30
Abstract
Ths studies was carried out to investigate the processing possibility of pheasant meat extracts treated with proteases. The crude protein, aminonitrogen, degree of hydrolysis, yield and amino acid composition of pheasant meat extracts when it was treated with proteases at various temperature and reaction time were analyzed. The crude protein contents of pheasant meat extracts processed in
특수 가금육인 꿩고기의 이용성을 높이고 가공에 대한 기초자료를 얻기 위하여 꿩고기에 단백분해 효소를 작용시켜 추출물을 제조할 때 추출온도, 시간 및 사용한 효소의 첨가량에 따라 추출물의 조단백질 함량, 아미노태 질소 함량, 가수분해율 및 수율, 아미노산 조성 등을 분석하였다. 꿩고기 추출물 제조시
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