국내 다소비 횟감의 콜라겐과 조직감 특성Collagen and Texture Properties of Commonly Consumed Fish Species in Korea as Sliced Raw Fishes
- Other Titles
- Collagen and Texture Properties of Commonly Consumed Fish Species in Korea as Sliced Raw Fishes
- Authors
- 박지훈; 이창영; 최유리; 이정석; 허민수; 김진수
- Issue Date
- 2022
- Publisher
- 한국수산과학회
- Keywords
- Collagen; Oliver flounder; Sliced raw fish; Texture of fish
- Citation
- 한국수산과학회지, v.55, no.4, pp 397 - 407
- Pages
- 11
- Indexed
- KCI
- Journal Title
- 한국수산과학회지
- Volume
- 55
- Number
- 4
- Start Page
- 397
- End Page
- 407
- URI
- https://scholarworks.gnu.ac.kr/handle/sw.gnu/2063
- DOI
- 10.5657/KFAS.2022.0397
- ISSN
- 0374-8111
- Abstract
- This study investigated the collagen and texture properties of commonly consumed sliced raw fish species (CC-SRF) [olive flounder (OF), red seabream (RS), Atlantic salmon (AS), coho salmon (CoS) and sockeye salmon (SS)] distributed in Korea as sliced raw fishes. The crude lipid contents of CC-SRF were 5.5% for OF, 6.8% for RS, 18.5% for AS, 16.1% for CoS, and 5.7% for SS. The collagen content and solubility from CC-SRF were 622 mg/100 g and 78.0%, respectively, in OF, 270 mg/100 g and 75.6%, respectively, in RS, 237 mg/100 g and 24.1%, respectively, in AS, 341 mg/100 g and 65.7%, respectively, in CoS, and 246 mg/100 g and 17.9%, respectively, in SS. The texture of CC-SRF was affected by the lipid content, collagen content, acid solubility, hydroxylation, and cross linkage degree.
The highest hardness of CC-SRF was obtained from OF, followed by RS, SS, AS and CoS. There was, however, no difference (P>0.05) in hardness between OF and RS and between AS and CoS.
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