향어(Cyprinus carpio)의 크기별, 부위별 및 상품성별 관능적 및 효소학적 특성 비교Sensory and Enzymatic Properties of Israeli Carp Cyprinus carpio as Affected by Size, Part and Commercial Value
- Other Titles
- Sensory and Enzymatic Properties of Israeli Carp Cyprinus carpio as Affected by Size, Part and Commercial Value
- 허민수; 김예율; 최유리; 박선영; 송호수; 최정미; 김진수
- Issue Date
- Israeli carp; Cyprinus carpio; Freshwater fish; Common carp
- 한국수산과학회지, v.55, no.1, pp.1 - 9
- Journal Title
- Start Page
- End Page
- This study was conducted to compare the sensory and enzymatic properties of Israeli carp Cyprinus carpio muscle (ICM) according to size [normal large (NLF) and small fish (NSF)], part [ventral (VM) and dorsal muscles (DM)], and commercial value [NLF, recessive (RF), or deformed fish (DF)]. There was not difference in salty of all samples.
The sourness was stronger in NLF and DM than in NSF, RF, and DF, and VM, respectively. The umami of ICM showed no size-associated differences; however, those of DM, and DF and RF, were superior to those of the VM and NLF, respectively. The sweetness was also stronger in NLF than in NSF and RF, and in DM than VM. The sweetness of DF didn’t differ compared to those of NLF and RF. The intensity of fish odor was weaker in NSF or DF than that in NLF, and was higher in DM than in VM. The color of ICM was bright in NSF and DF compared to NLF. Enzyme activity was very low in the muscles and high in viscera. Therefore, ICM could be used as a material for seafood products, regardless of size, part, and commercial value; however, the issue of lipid oxidation must be considered.
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- 해양과학대학 > Seafood science & Technology > Journal Articles
- 자연과학대학 > 식품영양학과 > Journal Articles
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