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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.3
- 수록면
- 77 - 87 (11page)
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초록· 키워드
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Fish bone contains a high level of calcium, but it is mostly discarded as waste. Developing ways of effective utilization of tuna bones are valuable for using calcium sources efficiently. Thus, this study examined effects of organic acid (such as acetic acid, citric acid, and malic acid) on minerals, proteins and total free amino acid contents of tuna bone extracts. The results revealed that the mineral of tuna bone was hardly extracted with water, but the extracted amounts were increased with added organic acids. The solid and mineral contents of soup with added citric and malic acid had the highest level. Extracts of proteins and total free amino acid were increased that added organic acid more than water.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅴ. 결론
Ⅵ. 참고문헌
참고문헌 (17)
참고문헌 신청
2. [단행본] - 飴山寶 / 1990 / 酢の科学 / 朝倉書店
3. [학술지(정기간행물)] - 西川泰 / 2001 / 高血圧自然発症ラットにおける黒酢エキスの抗高血圧作用 / Nippon Shoku hin Kagaku Kogaku Kaishi 48 (1) : 73 ~ 75
4. [학술지(정기간행물)] - 塚本義則 / 2003 / やさしいお酢のはなし / Foods Food Ingredients J 2 (2) : 147 ~ 155
5. [학술지(정기간행물)] - 深谷正弘 / 1998 / 不溶性 カルシウムおよび不溶性マグネシウムの可溶化に及ぼす食酢の影響 / 日食工誌 45 (3) : 655 ~ 662
6. [단행본] - 深谷正弘 / 1999 / 食品の カルシウム、マグ
3. [학술지(정기간행물)] - 西川泰 / 2001 / 高血圧自然発症ラットにおける黒酢エキスの抗高血圧作用 / Nippon Shoku hin Kagaku Kogaku Kaishi 48 (1) : 73 ~ 75
4. [학술지(정기간행물)] - 塚本義則 / 2003 / やさしいお酢のはなし / Foods Food Ingredients J 2 (2) : 147 ~ 155
5. [학술지(정기간행물)] - 深谷正弘 / 1998 / 不溶性 カルシウムおよび不溶性マグネシウムの可溶化に及ぼす食酢の影響 / 日食工誌 45 (3) : 655 ~ 662
6. [단행본] - 深谷正弘 / 1999 / 食品の カルシウム、マグ
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