붕어고음 추출물의 품질특성 및 최적 추출시간 = Quality Characteristics of the Hydrocooked Extracts from Crucian carp Carassius auratus and Optimum Extraction Time

다국어 초록 (Multilingual Abstract)

The purpose of this study was carried out to investigate the optimum extraction time and quality characteristics of hydrocooked extracts for commercial use of crucian carp as health supplement food. Moisture content decreased from 95.1 to 99.2%, and ash content (0.2∼0.3%) was constant, but crude protein and crude lipid content increased slightly from 0.7 to 5.1% and from 0.2 to 0.6%, respectively during hot water extraction. pH decreased gradually from 7.04 to 7.62 until 24 hours of extraction and then kept almost constant thereafter. Sugar content of the sample (S-8) extracted by hot water for 8 hours, increased up to 4.0% and tended to increase gradually with increasing extraction time. Lightness (L value, 10.2→7.0), redness (a value, -0.2→0.7), yellowness (b value, -1.3→0.8) decreased but color difference (⊿E, 86.7→89.2) tended to increase gradually with increasing extraction time of hot water. Major free amino acids were glycine, histidine and alanine and amino nitrogen content increased with increasing hot water extraction time. Hydrocooked extracts boiled for 20 hours showed the highest preference in terms of color, odor, taste and overall acceptability. Therefore, it was estimated that the optimum extraction time available for commercial use was 20 hours.

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