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저장조건에 따른 복어육의 유리아미노산 및 핵산 화합물의 변화
문승권 ( Seung Kweon Mun ),성기협 ( Ki Hyup Sung ),유승석 ( Seung Seok Yoo ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.3
The objectives of this study were to evaluate the physicochemical characteristics of puffer fish under storage conditions. Free amino acids were identified in the order of taurine > alanine > lysine > leucine > glutamic acid > valine. Glutamic acid, lysine, histidine, arginine, proline, and aspartic acid increased over time and with increased temperature, and valine and tyrosine were affected by temperature. ATP decreased dramatically during 36 h of storage at 4℃, 24 h of storage at 12℃, and 16 h of storage at 20℃. IMP reached its highest level when puffer fish was stored for 36 h at 4 and 12℃ and 24 h at 20℃, and hypoxanthine levels grew steeply at 60 h at 4℃, 24 h at 12℃ and 20 h at 20℃. In terms of K value, the puffer fish was available for sliced raw fish within 60 h at 4℃, 24 h at 12℃ and 12 h at 20℃, and the fish can be taken in after cooking within 72 h at 4℃ and 12℃ and 36 h at 20℃. The physicochemical quality characteristics showed that puffer fish is available for sliced raw fish within 36 h at 4℃, 16 h at 12℃ and 12 h at 20℃, and that the fish can be taken after cooking within 72 h at 4℃ and 12℃ and 36 h at 20℃.