레토르트파우치 용봉백숙의 제조 및 품질특성Processing and Quality Characteristics of Retort Pouched Yongbongbaeksuk
- Other Titles
- Processing and Quality Characteristics of Retort Pouched Yongbongbaeksuk
- Authors
- 박진효; 권령원; 김소희; 전은비; 박은희; 정희범; 성태종; 김정균
- Issue Date
- Aug-2023
- Publisher
- 한국수산해양교육학회
- Keywords
- Key words : Cyprinus carpio; Retort pouched; Yongbongbaeksuk; Quality characteristics; .
- Citation
- 수산해양교육연구, v.35, no.4, pp 715 - 733
- Pages
- 19
- Indexed
- KCI
- Journal Title
- 수산해양교육연구
- Volume
- 35
- Number
- 4
- Start Page
- 715
- End Page
- 733
- URI
- https://scholarworks.gnu.ac.kr/handle/sw.gnu/68754
- ISSN
- 1229-8999
2288-2049
- Abstract
- Abstract Proximate compositions of raw common carp Cyprinus carpio were 76.8% moisture content, 18.8% crude protein content, 3.0% crude lipid content, and 1.2% ash content. Total amino acid and mineral contents were 17,636.7 and 457.2 mg/100 g, respectively. Retort pouched Yongbongbaeksuk was prepared by sterilization at 120℃ for 25 min. Bacteria and external appearance test showed negative in all samples. Moisture content of meat was the highest in Sample-1, crude protein was the highest in Sample-3, and there was no significant difference in crude lipid and ash content. Crude protein content of broth had the highest value in Sample-3, and there was no significant difference in moisture, crude lipid and ash content. Total amino acid contents of Sample-1, Sample-2 and Sample-3 were 13,871.0, 14,439.0 and 14,917.2 mg/100 g for meat, and 3,054.5, 3,676.3 and 4,461.6 mg/100 g for broth, respectively. Free amino acid content was 1,591.7, 1,695.1 and 1,791.0 mg/100 g for meat, and 534.5, 579.9 and 632.5 mg/100 g for broth, respectively. In the sensory evaluation of the retort pouched Yongbongbaeksuk, the shape and texture of Sample-1, Sample-2 and Sample-3 did not show significant differences but Sample-2 had the highest values of color, odor, taste and overall acceptance.
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Collections - 해양과학대학 > Seafood science & Technology > Journal Articles
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