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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.4 No.1
- 발행연도
- 1999.3
- 수록면
- 23 - 27 (5page)
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To evaluate the quality of fish extracts with spicy vegetables (garlic, onion and ginger) in suppressing fishy oder, fish extracts of crucian carp, loach, bastard halibut and jacopever were processed at 100℃ for 6 hours, and their in vitro and in vivo protein qualities were determined. Protein and total lipid contents were closely related to the degree of discarding floated lipid on fish extracts and the kinds of added spicy vegetables. Boiling (100℃) appeared to improve in vitro protein qualities slightly more than hydrocooking (110℃), but those with mild processing tended to result in better protein qualities than high temperature cooking (136~140℃). Spicy vegetables did not have remarkable effects on improving in vitro protein quality parameters. Fish extracts with 10% ginger were generally higher in in vitro protein quality than with the other vegetables. In spite of higher in vivo protein digestibility of fish extracts containing spicy vegetables processed under mild conditions (100℃), PERs of those extracts were not higher than those of extracts processed at high temperature.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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