한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권4호
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- Pages.1017-1023
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- 1999
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- 0367-6293(pISSN)
추출조건이 홍합 추출물의 품질에 미치는 영향
Effect of the Extraction Conditions on the Quality Improvement of Mussel Extracts
- An, Kyung-Hee (Department of Human Life Science, Sejong University) ;
- Kim, Jong-Gun (Department of Human Life Science, Sejong University) ;
- Ko, Soon-Nam (Department of Food Science and Technology, Sejong University) ;
- Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
- 발행 : 1999.08.31
초록
홍합의 천연조미료의 제조를 위하여 홍합 추출시 추출 온도와 pH, 인산염 및 구연산 염의 첨가 그리고 단백질 효소에 의한 분해 효과를 조사하였다. 홍합 추출액은 홍합을 탈각, 마쇄한 다음 열수 추출한 후 여과하여 제조하였다. 추출 온도
Several extraction conditions of mussel were investigated for preparation of the extract as a natural shellfish seasoning. The conditions studied were extraction temperature and time, addition of sodium phosphates and citrate and hydrolysis with commercial proteolytic enzymes. The extracts were prepared by deshelling, grinding and aqueous extraction followed by centrifugation and filtration. Extraction at