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논문 기본 정보

자료유형
학술저널
저자정보
저널정보
한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.1 No.1
발행연도
1996.6
수록면
16 - 22 (7page)

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초록· 키워드

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Amino acids and ribonucleotides were measured for boiled-dried anchovy to determine the effect of 5 kGy γ-irradiation on its quality stability during storage at ambient and cooling(5~10℃) temperatures for 12 months in a laminated-film package(Polyethylene 10㎛/nylon 15㎛). The anchovy samples contained about 55%(d.b) of total amino acids and about 1%(d.b) of free amino acids. Although there found a significant change(p<0.01) in the content of leucine and lysine immediately after irradiation, the overall content of total amino acids was little changed in stored anchovy even six months after irradiation at cooling conditions. γ-Irradiation caused a significant reduction(p<0.01) in the total content of free amino acids, showing a similar tendency by storage conditions. However, the ribonucleotides, which were 12.00㎎/g(d.b) in inosine-5′-monophosphate and 0.38㎎/g(d.b) in guanosine-5′-monophosphate, were resistant to 5 kGy-irradiation. With the lapse of storage time, it was also shown that storage temperature was more influential than irradiation on the contents of amino acids and taste compounds of dried anchovy.

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Abstract

INTRODUCTION

MATERIALS AND METHODS

RESULTS AND DISCUSSION

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