지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.8
- 수록면
- 508 - 516 (9page)
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초록· 키워드
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The chemical components (e.g., proximate composition, nucleotide-related compounds, and amino-acid content) of raw, dried, and boiled giant squids were investigated. The moisture contents of raw, dried, and boiled giant squids were 75.65, 39.75, and 41.12%, respectively. The boiled giant squid had a higher moisture content than the dried giant squid. The crude protein contents of raw, dried, and boiled giant squids were 20.10, 56.25, and 49.58%, respectively, with that of the dried giant squid higher than that of the boiled giant squid. The crude lipid contents of the raw, dried, and boiled giant squids were 0.15, 0.57, and 1.35%, respectively, with the boiled giant squid having the highest crude lipid content. The crude ash content of raw, dried, and boiled giant squids were 1.68, 4.50, and 6.77%, respectively. IMP content was detected in the dried (1.21 mg/100 g) and boiled(0.25 mg/100 g) giant squids. In the sensory scores, the degree of bitterness, acidity, and aftertaste had lower values in the dried and boiled giant squids than in the raw giant squid. A total of 18 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, proline, and arginine and low contents of histidine, tyrosine, and methionine. The free-amino-acid content was related to the taste component. The major free amino acid contained by the samples were hydroxyproline, alanine, arginine.
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등록된 정보가 없습니다.
참고문헌 (30)
참고문헌 신청
1. [인터넷자원] - / / Doopedia
2. [학술지(정기간행물)] - Tsai CH / 1991 / Browning behavior of taurine and proline in model and dried squid system / J Food Biochem 15 : 67 ~ 77
3. [학술지(정기간행물)] - Okutani K / 1976 / An antitumor substance obtained from the internal shell of squid-Isolation procedures and antitumor activity / Bull Jap Soc sci Fish 42 : 449 ~ 453
4. [학술지(정기간행물)] - Yang SY / 1994 / Dried fish products / Korea Food Research Institute Bulletine 7 : 126 ~ 130
5. [인터넷자원] - Ministry for food, agriculture, forestry and fisheries republic of Korea / / Food, agriculture, forestry and fisheries statistical yearbook
2. [학술지(정기간행물)] - Tsai CH / 1991 / Browning behavior of taurine and proline in model and dried squid system / J Food Biochem 15 : 67 ~ 77
3. [학술지(정기간행물)] - Okutani K / 1976 / An antitumor substance obtained from the internal shell of squid-Isolation procedures and antitumor activity / Bull Jap Soc sci Fish 42 : 449 ~ 453
4. [학술지(정기간행물)] - Yang SY / 1994 / Dried fish products / Korea Food Research Institute Bulletine 7 : 126 ~ 130
5. [인터넷자원] - Ministry for food, agriculture, forestry and fisheries republic of Korea / / Food, agriculture, forestry and fisheries statistical yearbook
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UCI(KEPA) : I410-ECN-0101-2018-059-003064720