Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 31 Issue 4
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- Pages.483-488
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- 1998
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Lipid Oxidation in Roasted fish Meat III. Changes in Heme Compounds in Roasted and/or Reheated Dark Muscled Fish
어육의 배소에 의한 지질산화에 관한 연구 III. 적색육어의 배소 및 재가열에 의한 heme 화합물의 변화
- CHO Ho-Sung (Department of Food Science and Technology, Pukyong National University) ;
- LEE Kang-Ho (Department of Food Science and Technology, Pukyong National University) ;
- JOO Dong-Sik (Department of Food Science and Technology, Pukyong National University) ;
- KIM Gyeong-Eup (Department of Food Science and Nutrient, Gyeongsang National University) ;
- LIM Sang-Sun (Department of Food Science and Nutrient, Gyeongsang National University) ;
- LEE Jong-Ho (Department of Food Science and Nutrient, Gyeongsang National University)
- 조호성 (부경대학교 식품공학과) ;
- 이강호 (부경대학교 식품공학과) ;
- 주동식 (부경대학교 식품공학과) ;
- 김경업 (경상대학교 식품영양학과) ;
- 임상선 (경상대학교 식품영양학과) ;
- 이종호 (경상대학교 식품영양학과)
- Published : 1998.07.01
Abstract
In order to elucidate the effect of heme compounds on lipid oxidation in roasted and/or reheated mackerel and pacific saury, changes in myoglobin, metmyoglobin, total iron, nonheme iron and heme iron content were measured. Throughout the steps of roasting, heating and reheating, myoglobin content was decteased more rapidly roasted at
고등어와 꽁치를 온도와 시간을 달리하여 배소한 것과 배소한 시료를 저온 (