연구논문 : 크릴(Euphausia superba) 육을 이용한 인스턴트 죽의 품질특성 평가
분야
수해양 > 수산생물학
저자
정해림 ( Hae Rim Jung ) , 최은해 ( Eun Hye Choi ) , 이양봉 ( Yang Bong Lee ) , 전병수 ( Byung Soo Chun ) , 김선봉 ( Seon Bong Kim )
발행기관
한국수산과학회(구 한국수산학회)
간행물정보
한국수산과학회지 2013년, 제46권 제4호, 343~350페이지(총8페이지)
파일형식
05907535.pdf [무료 PDF 뷰어 다운로드]
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  • 구매가격
    4,500원
    적립금
    135원 (구매자료 3% 적립)
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    영문초록
    Instant krill gruel was produced using peeled Antarctic krill Euphausia superba as a high nutritional ingredient and the food quality was investigated. The food quality of krill gruel was examined by measuring proximate composition, cholesterol, calorie, Hunter color value, total amino acids, fatty acids, fluoride, viscoelastic properties, and by sensory evaluation. The krill gruel had a moisture content of 87% and a pH of 6.65. The krill gruel contained 51 kcal/100 g, and 0.1% fat and 3.5 mg/100 g cholesterol. Its fatty acid composition exhibited high levels of unsaturated fatty acids. The levels of oleic acid and linolenic acid were high, and n-3, n-6, and n-9 fatty acid contents ranged from 1% to 6%. The total amino acid content was 2132 mg/100 g, and the levels of glutamic acid, aspartic acid, leucine, alanine, and arginine were particularly high. Essential amino acids accounted for over 30% of the total amino acids. Fluoride level in the krill gruel was 3.07 mg/kg. The viscoelastic properties of the krill gruel were determined as 6.28 Pa at shear stress of 2.51 Pa. In the recovery test, the elastic restoring force after deformation was low.
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