논문 상세보기
pp.719-724
본 연구에서는 양식어종으로 매우 부가가치가 높은 철갑상어의 영양성분 분석과 중간수분식품 개발을 위해 건조시 온도와 당 및 염 침지 조건에 따른 품질특성을 조사하였다. 철갑상어의 일반성분은 수분 73.2%, 단백질 19.9%, 지방 5.7%, 회분 1.1% 및 가용성 무질소물 0.1%였으며, 주요 무기성분으로는 K, P 및 Mg 으로 그 함량은 각각 317.70 mg/100 g, 259.88 mg/100 g 및 29.78 mg/100 g 순이었다.
The overall objectives of this study were to examine the potential of sturgeon as an intermediate moisture food (IMF) by measurement of nutritional components, such as minerals, fatty acids, amino acids, and water activity. Chemical compositions were as follows:moisture 73.2%, crude protein 19.9%, crude lipid 5.7%, ash 1.1%, and carbohydrate 0.1%. Minerals were K 317.70, P 259.88, and Mg 29.78 mg/100 g. Fatty acids detected were oleic acid (40.46% of total), palmitic acid (23.27%), and linoleic acid (15.35%). In addition, sturgeon was very rich in glutamic acid (1,189.71 mg/100 g) and deficient in serine (55.12 mg/100 g). Moisture content and water activity of sturgeon dried at after soaking in different concentrationsof sugar and salt solutions were 15.12-16.24% and 0.68-0.79, respectively. Sensory evaluation of sturgeon soaked in different concentrations of sugar and salt solutions indicated that sturgeon soaked in 3.0% (w/v) sugar and salt solution scored highest.
