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Shulai Liu,Xiangyang Li,Xuxia Zhou,Xilin Zhang,Yuting Ding 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.5
Differences between ordinary and dark muscleof skipjack tuna (Katsuwonus pelamis) including proximatecomposition, flavor, color, texture, and freshness wereinvestigated. Ordinary muscle had a higher crude proteincontent, but a lower crude lipid content than dark muscle. Alcohols (30.41%) and aldehydes (25.56%) were theprominent flavor compounds present in ordinary muscle,whereas hydrocarbons (39.51%) and ketones (21.81%)were more abundant in dark muscle. Different L*, a*, andb* values were also observed. Texture profile analysis(TPA) showed that dark muscle had higher values foradhesiveness, and lower values for cohensiveness, chewiness,and resilience. After mechanical breaking, large myofibrilfragments were observed in ordinary muscle under phasecontrast microscopy, but not in dark muscle. Freshnessindices, including K values, total volatile basic nitrogen(TVB-N), and thiobarbituric acid (TBA) values of darkmuscle were higher than for ordinary muscle.