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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
- 2019.4
- 수록면
- 347 - 361 (15page)
- DOI
- 10.13000/JFMSE.2019.4.31.2.347
이용수
초록· 키워드
오류제보하기
In this study, the composition of proximate and fatty acid composition of six kinds of fish (capelin, herring, saury, mackerel, cod and Alaska pollack) were investigated. And the proximate composition, fatty acid composition and sensory evaluation of canned paste products manufactured using these fish species were investigated. The proximate compositions of the six kinds of fish were moisture 60.1-81.9%, crude lipid 0.7-20.6%, crude protein 13.9-17.9%, ash 1.2-1.5% for muscle tissue, and moisture 27.8-32.4%, crude lipid 58.4-63.4%, crude protein 6.9-7.3% and ash 0.9-1.0% for liver. The fatty acid compositions of six kinds of fish were shown 23.60-27.17% of saturated, 43.87-49.54% of monounsaturated and 21.58-31.09% of polyunsaturated fatty acids in muscle tissue and 16.30-20.63%, 53.21-56.22% and 21.92-29.25% for liver, respectively. The proximate compositions of canned fish paste were moisture 59.9-64.9%, crude lipid 17.8-22.1%, crude protein 10.2-13.4%, ash 1.3-1.5%, carbohydrate 4.6-4.7% in canned fish paste prepared with muscle tissue and moisture 63.8-65.7%, crude lipid 20.4-22.2%, crude protein 8.2-8.3%, ash 1.1-1.2%, carbohydrate 4.5-4.6% in canned fish paste prepared with muscle and liver, together. Fatty acid compositions of canned fish paste prepared from six kinds of fish were saturated fatty acid 20.30-27.35%, monounsaturated fatty acid 45.37-48.41% and polyunsaturated fatty acid 24.24-34.33%, and 18.58-22.42%, 54.68-55.31% and 22.27-26.74% in canned fish paste products using muscle and tissue, respectively.
From the results of sensory evaluation of canned fish paste manufactured by six kinds of fish, there were excellent sensory evaluations in all canned products and little differences in sensory characteristics between samples.
From the results of sensory evaluation of canned fish paste manufactured by six kinds of fish, there were excellent sensory evaluations in all canned products and little differences in sensory characteristics between samples.
목차
Abstract
Ⅰ. Introduction
Ⅱ. Materials and Methods
Ⅲ. Results and Discussion
Ⅳ. Conclusion
References
참고문헌 (33)
참고문헌 신청
Bell MV / 2009 / Lipids in aquatic ecosystems / Springer :211~236
Bernardi G / 1996 / Biochemistry of lipids, lipoproteins and membranes 31 / Elsevier :141~152
Bligh EG / 1959 / A rapid method of total lipid extraction and purification / Canadian J. of Biochemistry and Physiology 37:911~917
Calder PC / 2009 / Polyunsaturated fatty acids and inflammatory processes: New twists in an old tale / Biochimie 91(6):791~795
Carreau JP / 1978 / Adaptation of a macro-scale method to the micro-scale for fatty acid methyl transesterification of biological lipid extracts / J. Chromatography 151:384~390
Bernardi G / 1996 / Biochemistry of lipids, lipoproteins and membranes 31 / Elsevier :141~152
Bligh EG / 1959 / A rapid method of total lipid extraction and purification / Canadian J. of Biochemistry and Physiology 37:911~917
Calder PC / 2009 / Polyunsaturated fatty acids and inflammatory processes: New twists in an old tale / Biochimie 91(6):791~795
Carreau JP / 1978 / Adaptation of a macro-scale method to the micro-scale for fatty acid methyl transesterification of biological lipid extracts / J. Chromatography 151:384~390
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UCI(KEPA) : I410-ECN-0101-2019-454-000553578