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연육 (surimi) 소재로서 어체중량이 다른 넙치의 품질 특성 비교
허민수 ( Min Soo Heu ),신준호 ( Jun Ho Shin ),박권현 ( Kwon Hyun Park ),이지선 ( Ji Sun Lee ),노윤이 ( Yu Ni Noe ),전유진 ( You Jin Jeon ),김진수 ( Jin Soo Kim ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.1
This study investigated the physicochemical and enzymatic properties of unmarketable cultured bastard halibut (Paralichthys olivaceus) of different weights as a potential source of surimi and surimi gel. The proximate composition of cultured bastard halibut of different weights did not differ significantly at P<0.05 (light weight (LBH) 400-500 g, medium weight (MBH) 600-800 g, and heavy weight (HBH) > 1,000 g). Compared to Alaska pollock muscle, the bastard halibut muscle had a 4% higher crude protein content and 6% lower moisture content. The collagen content of LBH bastard halibut muscle was 1.58 g/100 g, which was lower than or no different from bastard halibut weighing different amounts. Regardless of fish weight or pH, the enzymatic activities of crude fish extracts ranged from 0.34-0.48 U/mg for casein and hemoglobin, 11.0-12.7 U/mg for LeuPNA, 5.4-6.1 U/mg for ArgPNA, 2.3-2.9 U/mg for SAAPFNA, and 0.1-0.2 U/mg for BAPNA. The yield of surimi gel from LBH was 24.4%, which was similar to that from MBH and lower than that from HBH. The surimi gel from LBH was similar to that from HBH, while weaker than that from MBH. The surimi gel from LBH gel was stronger than grade SA gel from commercial Alaska pollock.