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RISS 인기검색어
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- 저자 : 유영법(Toung Beob Yu) (검색결과 1 건)
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패류 건제품의 향기성분에 관한 연구 2 . 건조가공에 따른 패류의 환원당 , 유기산 및 지방산 조성의 변화
제외권(Yoi Kwon Je),유영법(Toung Beob Yu),김경업(Gyeong Eup Kim),이종호(Jong Ho Lee),정병천(Byung Chun Jung) 한국수산과학회 1997 한국수산과학회지 Vol.30 No.1
The levels of reducing sugars, organic acids and fatty acids, known as precursors of major flavors induced from dried sellfish, were analyzed to investigate their behaviors during drying process. Free reducing sugar contents were markedly decreased in all samples by boiling. Its content in Blue mussel and Short-necked calm samples significantly decreased after drying process. Among the eight different organic acids from blue mussel, Short-necked calm and Pacific oyster samples, succinic acid in blue mussel and short-necked calm samples was measured with 74.9% and 67.4%, respectively. In the sample of Pacific oyster, succinic acid content was found to be 38.4%, but pyroglutamic acid content was the highest level with 41.6%. Contents of organic acids with exception succinic acid were significantly reduced in all three samples of sun-dried or hot-air dried. The content of succinic acid in the samples of sun-dried and hot-air dried pacific oyster reduced to 53.0% and 44.2%, respectively, but relatively small decrease (29.0% and 10.0%) was observed in sun-dried and hot-air dried short-necked calm samples, respectively. Content of polar lipid with the major fatty acids profile of C16:0, C16:1, C20:5 and C22:6 was consisted of 59.1%, 66.7% and 42.4%, respectively, in blue mussel, short-necked calm and pacific oyster samples and the content of polyene fatty acids was appeared to be 40.5%, 48.6% and 48.9%, respectively. Relatively high peroxide value in all boiled-dried products samples was found to be 41.64∼86.80 meq/㎏ sample. Carbonyl value in boiled-dried products samples was found to be 15.55∼27.99 meq/㎏, but its value in broiled products samples was significantly high level of 127.6∼136.5 meq/㎏.
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