산업식품공학 제25권 제4호 (p.369-374)

붕어와 떡붕어의 연령에 따른 이화학적 품질 특성

Physicochemicla Porperties of Carassius carassius and C. cuvieri Based on Years
키워드 :
carp,C. carassius,C. cuvieri,meat quality

목차

Abstract
서 론
재료 및 방법
   공시동물
   일반성분 측정
   pH 측정
   보수력 측정
   가열감량 측정
   색도 측정
   전단력 측정
   통계분석
결과 및 고찰
   일반성분 및 pH
   보수력 및 가열감량
   붕어와 떡붕어의 색도
   전단력
요 약
References

초록

붕어와 떡붕어의 수분, 지방, 단백질은 유의적인 차이를 보이지 않았으며, 붕어는 연령이 증가함에 따라 pH가 낮아지는 함량을 보였다. 붕어의 보수력은 5년생이 가장 낮은 반면, 가열감량은 높게 나타났다. 5년생 붕어와 떡붕어의 적색도와 전단력이 가장 높게 나타났다. 붕어와 떡붕어는 각각의 연령에 따라 다소 차이를 보여 앞으로 다각적인지 초연구가 필요하다고 판단된다.
This study investigated physicochemical properties of Carassius caracius and C. cuvieri based on years. The ash of a two-year carassius showed low-level properties, but that of a five-year carassius showed higher-level properties (p<0.05). The ash and pH of a one-year cuvieri, registered 1.24% and 7.32, respectively (p<0.05). The general compositions and pH of cuvieri did not significantly differ (p>0.05). The WHC of a three and four-year carassius was 65.30% and 62.41%, respectively (p<0.05). Cooking loss of a two-year carassius significantly had the highest value compared with the other groups (21.46%). The WHC of a three-year cuvieri significantly had the highest value (60.08%). Meanwhile, a five-year fish significantly had the lowest value (53.34%). The significant difference of L* values was not shown in the four treatment groups (p>0.05). However, the values of a* and b* significantly showed the highest levels in a five-year carassius (1.96 and 4.07, respectively). Moreover, the a* and b* values of cuvieri showed the lowest values at 9.94 and -0.54 in a five-year fish. The shear force of a five-year carassius was significantly high at 52.32 kg, whereas that of a five-year cuvieri was 49.60 kg (p<0.05).