凍結明太肉의 貯藏中에 일어나는 理化學的變化(第1報) : 明太肉에 對한 아미노酸, 有機酸 및 糖類의 貯藏效果 Preservative Effects of Some Amino Acid, Organic Acid and Sugars on Alaska-Pollack Fillet = Physicochemical Change of Frozen Alaska-Pollack Fillet in Storage(1)

다국어 초록 (Multilingual Abstract)

The effects of sugar (D-sorbitol, D-xylose), organic acid (Na-citrate) and amino acid (monosodium glutamate) on the physicochemical properties of frozen "Alaska-pollack" fillet containing 500mg% of sucrose at 15℃ were studied by the quantitative measurements of myofibrillar Mg^2+ -ATPase activity, trimethylamine-N, total protein, pH and textural variations with the lapse of time. The results were compared with each other at different concentration levels (125-500mg%).
1. The more higher the concentration of additives, were observed the more higher myofibrillar Mg^2+ - ATPase activity and pH value. In contrast, however, trimethylamine-N content was decreased with the concentration increase.
2. All the "Kamaboko" groups containing additives at different concentration levels maintained almost similar elasticity. On the other hand, they were not only easily crumbled but also markedly decreased hardness, cohesiveness and gumminess with the lapse of time.
3. The D-sorbitol showed inferior textural characteristics to other additives, and D-xylose gave heavy color during the "Kamaboko" processing.
4. D-sorbitol groups increased cohesiveness and gumminess, respectively, with the concentration Increase. On the other hand, hardness was decreased in the sodium citrate groups.