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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.