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Characterization of acid-soluble collagen from Alaska pollock surimi processing by-products (refiner discharge)

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dc.contributor.authorPark, Chan Ho-
dc.contributor.authorLee, Jae Hyoung-
dc.contributor.authorKang, Kyung The-
dc.contributor.authorPark, Jae W.-
dc.contributor.authorKim, Jin-Soo-
dc.date.accessioned2022-12-27T06:53:56Z-
dc.date.available2022-12-27T06:53:56Z-
dc.date.issued2007-08-
dc.identifier.issn1226-7708-
dc.identifier.issn2092-6456-
dc.identifier.urihttps://scholarworks.gnu.ac.kr/handle/sw.gnu/28318-
dc.description.abstractThe study was carried out to examine on the refiner discharge from Alaska pollock as a collagen resource by characterizing biochemical and functional properties of collagen. The refiner discharge from Alaska pollock surimi manufacturing was a good resource for collagen extraction according to the results of total protein, heavy metal, volatile basic nitrogen, collagen content, amino acid composition, and thermal denaturation temperature (TDT). TDT of acid soluble collagen from refiner discharge showed 20.7 degrees C, which was similar to that of collagen from Alaska pollock muscle and was higher than that of collagen from Alaska pollock skin. TDT of acid-soluble collagen from refiner discharge was, however, lower than those of skin collagens from warm fish and land animal. Acid-soluble collagen from refiner discharge of Alaska pollock could be used as a functional ingredient for food and industrial applications according to the results of water and oil absorption capacities, and emulsion properties. In addition, if the thermal stability of the acid-soluble collagens is improved, collagen from refiner discharge from Alaska pollock could be more effectively used.-
dc.format.extent8-
dc.language영어-
dc.language.isoENG-
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST-
dc.titleCharacterization of acid-soluble collagen from Alaska pollock surimi processing by-products (refiner discharge)-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.scopusid2-s2.0-49749125651-
dc.identifier.wosid000249265300009-
dc.identifier.bibliographicCitationFOOD SCIENCE AND BIOTECHNOLOGY, v.16, no.4, pp 549 - 556-
dc.citation.titleFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.volume16-
dc.citation.number4-
dc.citation.startPage549-
dc.citation.endPage556-
dc.type.docTypeArticle-
dc.identifier.kciidART001072737-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusFUNCTIONAL-PROPERTIES-
dc.subject.keywordPlusI COLLAGEN-
dc.subject.keywordPlusSKIN-
dc.subject.keywordPlusPROTEINS-
dc.subject.keywordPlusMUSCLE-
dc.subject.keywordPlusVISCOSITY-
dc.subject.keywordAuthorsurimi by-product-
dc.subject.keywordAuthorrefiner discharge-
dc.subject.keywordAuthorcollagen-
dc.subject.keywordAuthorAlaska pollock-
dc.subject.keywordAuthorsurimi-
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