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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.2
- 수록면
- 114 - 117 (4page)
이용수
초록· 키워드
오류제보하기
Chelating agents to sand lance fish sauce for the prevention of precipitate formation were applied. The precipitates consisted of crude protein (74.4%), ash (18.7%), and other components (6.9%). Sand lance sauce was mainly composed of glutamic acid (3.69 mg/g), alanine (2.96 mg/g), and lysine (2.64 mg/g). However, there was an increase in the amount of hydrophobic amino acids, phenylalanine, isoleucine, and leucine, in the precipitates. Sodium ions were not detected in the precipitate; rather, the main elements were Mg (1.98×10⁴ μg/g), K (1.36×10⁴ μg/g), and Ca (6.66×10² μg/g). In HPLC analysis, fish sauce was composed of 2 main peaks with molecular weights of 85.5 and 528.4 Da, respectively. However, the precipitate contained one peak with a molecular weight of 1,513.5 Da. The addition of 0.2% malic acid and citric acid caused 55 and 70% prevention of the precipitate, respectively. Citric acid was the most effective chelating agent and efficiently prevented precipitation in the fish sauce.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (20)
참고문헌 신청
1. [학술지(정기간행물)] - Park JN / 2001 / Chemical composition of fish sauces produced in Southeast and East Asian countries / J. Food Comps. Anal 14 : 113 ~ 125
2. [학술지(정기간행물)] - Mah JH / 2002 / Biogenic amines in jeotkals, Korean salted and fermented fish products / Food Chem 79 : 239 ~ 243
3. [학술지(정기간행물)] - Hyung Joo Kim / 2005 / Characterization of the Aroma of Salt-fermented Anchovy Sauce Using Solid Phase Microextraction-Gas Chromatography-Olfactometry Based on Sample Dilution Analysis / Food Science and Biotechnology 14 (2) : 238 ~ 241
4. [학술지(정기간행물)] - Qing Jin / 2006 / Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi / Food Science and Biotechnology 15 (6) : 948 ~ 953
5. [학술지(정기간행물)] - Robards MD / 1999 / Changes in proximate composition and somatic energy content for Pacific sand lance (Ammodytes hexxapterus) from Kachemak Bay, Alaska relative to maturity and season / J. Exp. Mar. Biol. Ecol 242 : 245 ~ 258
2. [학술지(정기간행물)] - Mah JH / 2002 / Biogenic amines in jeotkals, Korean salted and fermented fish products / Food Chem 79 : 239 ~ 243
3. [학술지(정기간행물)] - Hyung Joo Kim / 2005 / Characterization of the Aroma of Salt-fermented Anchovy Sauce Using Solid Phase Microextraction-Gas Chromatography-Olfactometry Based on Sample Dilution Analysis / Food Science and Biotechnology 14 (2) : 238 ~ 241
4. [학술지(정기간행물)] - Qing Jin / 2006 / Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi / Food Science and Biotechnology 15 (6) : 948 ~ 953
5. [학술지(정기간행물)] - Robards MD / 1999 / Changes in proximate composition and somatic energy content for Pacific sand lance (Ammodytes hexxapterus) from Kachemak Bay, Alaska relative to maturity and season / J. Exp. Mar. Biol. Ecol 242 : 245 ~ 258
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UCI(KEPA) : I410-ECN-0101-2013-573-001010032