지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 257 - 265 (9page)
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초록· 키워드
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The effects of cooking method (grilling, frying, steaming, and microwaving) on the proximate composition and protein quality of chub mackerel Scomber japonicus treated with 2, 6, and 10% sodium chloride (NaCl) brine were investigated. Moisture content decreased in all cooked samples from 60.22% in the raw sample to 48.7% in the fried samples. Brine (10% NaCl) treatment recorded the highest moisture loss. All cooked samples showed a decrease in fat content, except fried samples. Protein content increased in all cooked samples, from 47.21% in the raw sample to 63.87% in the grilled sample. Brine treatment resulted in the highest degree of fat oxidation (thiobarbituric acid-reactive substances), which was highest in the fried samples and lowest in the microwaved samples. The trypsin inhibitor (TI) concentration was highest in the microwaved samples and lowest in the fried samples. In all samples, 6% salt treatment caused the lowest TI level and the highest in vitro protein digestibility. In vitro digestibility increased from 79.4% in the raw sample to 86.43% in the fried samples. The total essential amino acids of all cooked samples increased. Results suggested that grilling and steaming had beneficial effects on the protein quality of chub mackerel.
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참고문헌 (24)
참고문헌 신청
Abdul-Hamid A / 2002 / Nutritional quality of spray dried protein hydrolysate from Blacktilapia(Oreochromis mossambicus) / Food Chem 78 : 69 ~ 74
Association of Official Analytical Chemists / 1982 / Calculated protein efficiency ratio(C-PER and DC-PER),official first action / J Assoc Off Anal Chem 65 : 496 ~ 499
Association of Official Analytical Chemists / 1990 / Official Methods of Analysis.18th ed / Association of Official Analytical Chemists
Badiani A / 1996 / Nutritional composition of cultured sturgeon(Acipenser spp) / J Food Compos Anal 9 : 171 ~ 190
Carpenter KJ / 1963 / Chemical and nutritional changes in stored herring meal:nutritional significance of oxidation of the oil / Br J Nutr 17 : 151 ~ 169
Association of Official Analytical Chemists / 1982 / Calculated protein efficiency ratio(C-PER and DC-PER),official first action / J Assoc Off Anal Chem 65 : 496 ~ 499
Association of Official Analytical Chemists / 1990 / Official Methods of Analysis.18th ed / Association of Official Analytical Chemists
Badiani A / 1996 / Nutritional composition of cultured sturgeon(Acipenser spp) / J Food Compos Anal 9 : 171 ~ 190
Carpenter KJ / 1963 / Chemical and nutritional changes in stored herring meal:nutritional significance of oxidation of the oil / Br J Nutr 17 : 151 ~ 169
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