물가자미 液化蛋白質 濃縮物의 製造 및 品質安定性 = Preparation and Keeping Quality of Liquefied Roundnose Flounder Protein Concentrate

다국어 초록 (Multilingual Abstract)

This study was designed to prepare liquefied roundnose flounder protein concentrate with a long self life. The sample was divided into 2 groups of whole fish and fillet. The whole roundnose flounder was chopped and mixed with same amount of water and then hydrolyzed by bromelain, papain and complex enzyme. The optimum conditions for hydrolysis of whole fish were 50℃, 4 hours by bromelain (0.5%) digestion, 55℃, 5 hours by papain (0.3%) digestion, and 55℃, 4 hours by complex enzyme (3.0%) digestion, respectively. The liquefied whole roundnose flounder protein by complex enzyme could be decolorized by the treatment with 15% activated charcoal at room temperature for 30 minutes. The decolorized hydrolysates from whole fish and fillet were concentrated to brix 25% and then dried with spray dryer in conditions of inlet temperature 185℃, outlet temperature 85℃. The products were packed in cans and checked the keeping quality such as solubility in water, soluble nitrogen, relative viscosity, emulsifying stability, color, and sensory evaluation during storage for 3 months at 5℃, 20℃, and 35℃. Both of the products had an excellent functional properties. Good quality of products was maintained until 3 months storage at 5℃ and 20℃ in both samples, but it had been lost after 15 days and 1 month at 35℃ in liquefied whole fish and fillet protein concentrates, respectively. The keeping quality of products from fillet were better than those of products from whole fish.

목차 (Table of Contents)

• Ⅰ. 緖 論
• Ⅱ. 材料 및 方法
• 1. 材 料
• 2. 方 法
• Ⅲ. 結果 및 考察
• Ⅳ. 要 約
• Ⅴ. 參考文獻
• Abstract