논문 상세보기

새고막의 통조림 가공 적성 KCI 등재

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/42436
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This study was carried out to process canned ask shell with highly quality by management of proper prosessing conditions for prevention of oxidation and discoloration by heating. Ark shell has hemoglobin as blood pigment in red blood shell which same as other cockles. Hemoglobin is easy to come oxidation and browning reaction, and it has large contents of carotenoid as meat pigment. Proximate compositions in ark shell were 76.9% of moisture, 18.1% of crude protein, 1.8% of crude lipid, 1.3% of carbohydrate and 1.6% of crude ash. And contents of carotenoid and hemoglobin were 0.67∼1.02 mg% and 0.98∼1.64/dl, respectively. When the living ark shell was soaked in 2% Nacl solutions, about 89% of mud was removed after 10 hours soaking, and over 91% was removed when the pH was adjusted to 7.5. Carotenoid pigment were prepared that extracted from ark shell by using acetone. And determined visible spectrum were two peak at 452 nm and 687nm, and λ_max were 452 nm. During thermal treatment at 95℃, 111℃, 116℃ and 121℃ for 60 minutes, retention ratio of carotenoid were 71.8%, 66.8%, 64.4% and 36.5%, and after 120 minitues retention ratio were 56.6%, 30.6%, 30.3% and 17.2%, respectively. When heated at 95℃, 111℃, 116℃ and 121℃, formation of browning material were increased at high temperature and long time treatment.

저자
  • 이장순 | Jang Soon Lee
  • 고정순 | Jung Soon Ko
  • 김효선 | Hyo Sun Kim