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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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We investigated the nutritional characteristics of the uncooked Skipjack tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was 5.0-8.2°, being highest in U-STF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.
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FOOD COMPONENT CHARACTERISTIC OF PROTEIN CONCENTRATES AND THEIR 2’ND BYPRODUCTS PREPARED FROM SKIPJACK TUNA Katsuwonus pelamis ROE BY COOKING AND DRYING PROCESS
한국수산과학회 양식분과 학술대회
2015 .05
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Functional properties and Bioactivities of Protein Hydrolysates of Skipjack Tuna (Katsuwonus pelamis) Roe Concentrate Prepared by Various Proteases
한국수산과학회 양식분과 학술대회
2017 .05
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Optimization of Antioxidant Bromelain Hydrolysates from Roe Concentrate of Skipjack Tuna Katsuwonus pelamis
한국수산과학회 양식분과 학술대회
2019 .05
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Optimization of Bioactive Bromelain Hydrolysates Prepared from Skipjack Tuna Katsuwonus pelamis Roe Concentrate
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한국수산과학회 양식분과 학술대회
2015 .05
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Preparation of Steam-dried Concentrate of the Skipjack Tuna (Katsuwonus pelamis) Roe and Their Chemical and Bioactive Properties of Protease Hydrolysates
한국수산과학회 양식분과 학술대회
2019 .05
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Optimization and bioactivity of Aroase AP-10 hydrolysates prepared from roe protein concentrate of skipjack Tuna Katsuwonus pelamis
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Bioactivity and Optimization of Aroase AP-10 Hydrolysates Prepared from Roe Protein Isolate of Skipjack Tuna Katsuwonus pelamis
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중서부태평양 가다랑어(Katsuwonus pelamis)의 연령과 성장
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Optimization of Enzyme Hydrolysate of Steam-Dried Protein Concentrate from Skipjack tuna roe and Their Food Functional Characteristics
한국수산과학회 양식분과 학술대회
2018 .05
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Bioactivity and Functional Properties of Proteolytic Hydrolysates Prepared from Skipjack Tuna Roe Concentrate
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Physical, chemical composition and umami compound of dried immature and mature roes of skipjack tuna (Katsuwonus pelamis)
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