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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
박지훈이창영최유리이정석허민수김진수
Issue Date
2022
Publisher
한국수산과학회
Keywords
Collagen; Oliver flounder; Sliced raw fish; Texture of fish
Citation
한국수산과학회지, v.55, no.4, pp.397 - 407
Indexed
KCI
Journal Title
한국수산과학회지
Volume
55
Number
4
Start Page
397
End Page
407
URI
https://scholarworks.bwise.kr/gnu/handle/sw.gnu/2063
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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해양과학대학 > Seafood science & Technology > Journal Articles

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