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고등어부시의 제조에 관한 연구 : 1. 제조중의 정미성분의 변화
고신효,임희유,고용구,하진환 濟州大學校 工科大學 産業技術硏究所 1993 産業技術硏究報告 Vol.4 No.-
Mackerel-bushi was manufactured as a natural flavoring substance and in each processing step the taste compounds including nucleotides and their related copmounds. free amino acids, non-volatile organic acids, trimethylamine oxide, trimethylamhe and betaine were determined. IMP and inosine were abundant in Mackerel-bushi which marked 465.3㎎/l00g and 465.7㎎/l00g on dry basis while ADP was trace in content. 17 species of free amino acids were isolated and identified from the extracts of raw material and its products. The abun-dant amino acids in the extracts were lysine, taurine, phenylalanine and alanine, and those were consisted of 65.8~80.7% of the total free amino acids while isoleucine, aspartic acid, tyrosine and leucine were poor, and glycine was trace in content. Citric and lactic acids were 95% of total nonvolatile organic acids, and malonic, oxalic and α-ketoglutaric acids were poor. The content of TMAO and TMA in the extract of Mackerel-bushi were 11.9㎎/l0g and 13.5㎎/100g on dry basis and that of betaine was 93.1㎎/100g. The major minerals were Ca. Na. K. and Mg.
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고등어부시의 製造에 關한 硏究 : 1.製造중의 呈味成分의 變化
河璡桓,高容九,高臣孝,任禧雄 濟州大學校工科大學附屬産業技術硏究所 1993 尖端技術硏究所論文集 Vol.4 No.-
생합성 조미료의 안전성 문제 및 미각의 고급화, 다양화 추세에 따른 천연소재를 원료로 하는 풍미계 조미료의 수요가 늘고 있다. 본 연구에서는 고등어를 원로로하여 재래식 부시와 같은 형상을 중요시 하지 않고 우리나라 사람의 기호에 맞고 즉석 수우프의 원료로 이용할 수 있는 고등어 부시를 제조하여 제조공정중의 정미성분의 변화에 대하여 실험하여 다음과 같은 결과를 얻었다. 1. 고등어부시 제품의 수분함량은 8.1%, 조단백질, 조지방, 조회분은 각각 77.9%, 7.8%, 5.4%였으며, pH는 5.67 산도는 22.2㎖이었다. 2. 고등어부시 제품의 핵산관련물질 함량은 IMP가 건물량 기준으로 465.3㎎/100g, inosine 이 465.7㎎/100g이었으나 ADP는 흔적량에 불과하였다. 유리아미노산은 17종이 분리, 동정 되었는데 함량이 많은 것은 lysine, taurine 그리고 phenylalanine, alanine으로 이 등 4종의 아미노산이 총 유리아미노산의 65.8-80.7%를 차지하였으며 isoleucine, aspartic acid, tyrosine 및 leucine은 그 함량이 적었고 glycine은 흔적량이었다. 3. 불휘발성유기산 중에는 lactic acid, citric acid의 함량이 높아 이 2종의 유기산이 총 불휘발성유기산 함량의 95% 정도를 차지하였으며 malonic acid, oxalic acid, α-ketoglutaric acid는 미량 함유되어 있었다. TMAO, TMA는 건물량 기준으로 11.9㎎/100g및 13.5㎎/100g으로 미량 존재하였으며 betaine의 함량은 93.1㎎/100g이었다. 무기질 중에서는 Ca, Na, K, Mg의 함량이 비교적 많았다. Mackerel-bushi was manufactured as a natural flavoring substance and in each processing step the taste compounds including nucleotides and their related copmounds, free amino acids, non-volatile organic acids, trimethylamine oxide, trimethylamine and betaine were determined. IMP and inosine were abundant in Mackerel-bushi which marked 465.3㎎/100g and 465.7㎎/100g on dry basis while ADP was trace in content. 17 species of free amino acids were isolated and identified from the extracts of raw material and its products. The abun-dant amino acids in the extracts were lysine, taurine, phenylalanine and alanine, and those were consisted of 65.8~80.7% of the total free amino acids while isoleucine, aspartic acid, tyrosine and leucine were poor, and glycine was trace in conteent. Citric and lactic acids were 95% of total nonvolatile organic acids, and malonic, oxalic and α-ketoglutaric acids were poor. The content of TMAO and TMA in the extract of Mackerel-bushi were 11.9㎎/100g and 13.5㎎/100g on dry basis and that of betaine was 93.1㎎/100g. The major minerals were Ca, Na, K, and Mg.
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김진수(Jin Soo Kim),조순영(Soon Yeong Cho),고신효(Shin Hyo Ko),하진환(Jin Hwan Ha),신성재(Sung Jae Shin),이응호(Eung Ho Lee) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.6
To utilize effectively fish skin wasted from fish processing, a dower sole skin gelatin was prepared by alkaline extraction method and the physico-chemical properties were examined. Conditions for the suitable pretreatment, extraction and decolorization for gelatin preparation from dower sole skin are as follows: the skin is limed with 1.0% calcium hydroxide solution at 5℃ for 4 days, washed thoroughly for 2 days with tap water, extracted with 5 volumes of water (pH 5.0∼7.0) to dehydrated skin for 3 hours at 50℃, and then bleached with 3% activated carbon. Though dower sole skin gelatin was prepared under above conditions, physico-chemical property values such the melting point and gelling point of that were lower than those of yellowfin sole skin gelatin as well as the commercial pork skin gelatin. Therefore, the purified dower sole skin gelatin requires a suitable modification operation for better quality gelatin manufacture.
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