ScholarWorks@경상국립대학교

초록

Abstract This study was carried out to examine the changes in nutritional components of snakehead Channa argus extracts for the establishment of processing conditions and the development of new products according to the hot water extraction time. As for the retort pouched snakehead extracts added medicinal plants, the result of the bacteria and external appearance test was negative after sterilization by heating at 118℃ for 20 minutes (F0 value 8 min). The proximate compositions were 84.7% moisture content, 11.3% crude protein content, 2.2% crude lipid content, and 1.1% ash content. In addition, the thiobabituric acid (TBA) value was 0.066, the amino acid nitrogen content was 429.5 mg/100 g, and the salinity was 0.7%. The color values showed lightness (L-value) 7.5, redness (a-value) 1.7, yellowness (b-value) 2.8, and color difference (⊿E) 89.9. The total amino acid content was 10,761.5 mg/100 g, in which the major amino acid had the highest content of glutamic acid, followed by glycine and aspartic acid. The free amino acid was 2,085.7 mg/100 g, and the main free amino acid had the highest glutamic acid content, followed by glycine and aspartic acid. The mineral content was 383.6 mg/100 g with the highest content of K.

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