한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제42권4호
  • /
  • Pages.307-315
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  • 2009
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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고온가압에 의한 연어 frame 추출물의 제조조건

Preparation Conditions of Extracts from Salmon Frame using an Autoclave

  • 지승길 (군산대학교 식품생명공학과) ;
  • 구재근 (군산대학교 식품생명공학과) ;
  • 권재석 (대상식품 (주)) ;
  • 한병욱 (구룡촌 (주)) ;
  • 김형준 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 허민수 (경상대학교 식품영양학과/해양산업연구소) ;
  • 김진수 (경상대학교 해양식품생명공학과/해양산업연구소)
  • JI, Seong-Gil (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Koo, Jae-Geun (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Kwon, Jae-Seok (Daesang Food Co. LTD.) ;
  • Han, Byung-Wook (Guryongchon Co. LTD.) ;
  • Kim, Hyung-Jun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 발행 : 2009.08.31
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초록

This study was conducted to investigate optimal conditions for preparation of extracts from salmon frame using an autoclave. According to the results of various extraction conditions (extraction method, extraction time, volume and pH of extraction solution, and necessity of re-extracting), higher quality extracts could be prepared by adding salmon frame into 3 times (vol/wt) of water to raw material, and then autoclaving for 4 hrs before filtering extracts with cheese cloth. For efficient use as basic materials of liquid or powder Gomtang, however, fish odor of the extracts prepared under optimal condition should be improved.

키워드

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