Nacl添加에 따른 북어 煮熟液中의 유리 아미노산 조성과 칼슘, 마그네슘 및 칼륨의 含量 = Free Amino Acid Composition and Ca, Mg and K Contents in Cooking Broth of Dried Alaska Pollack According to Adding Nacl

다국어 초록 (Multilingual Abstract)

This study designed to elucidated free amino acid composition and calcium, magnesium and potassium contents in cooking broth according to various Nacl concentration (0,0.24,0.5,1.0,2.0% and 3.0%)
The cooking broth was obtained after boiling dried alaska pollack for 20minutes. The results show as follows:
1. Free ammo acid contents were 2371.2mg% in 0% Nacl, but 1748.2mg% and 1974.2mg% of contents were shown respectively in 0.5% and 1% Nacl, which results were 73.72% and 75.67% in comparision with content in 0% Nacl.
Glutamic acid, glycine, alanine and proline contents with sweet and palatable taste were 51.64%-53.37% of total free amino acid content without regard to adding Nacl.
2. Calcium contents in cooking broth of 1% and 2% Nacl increased to the highest value of all, but that of 3% Nacl decreased.
3. Magnesium contents increased proportionally according to adding Nacl.
4. Potassium contents increased rapidly from 0% to 0.5% Nacl, but remakable increasement was not found from 0.5% to 2% Nacl.

목차 (Table of Contents)

• Ⅰ. 緖論
• Ⅱ. 實驗材科 및 方法
• Ⅲ. 實驗結果 및 考察
• Ⅳ. 結論