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NTIS 바로가기한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.47 no.4, 2014년, pp.347 - 355
채연주 (부경대학교 식품공학과) , 최은혜 (부경대학교 식품공학과) , 이양봉 (부경대학교 식품공학과) , 전병수 (부경대학교 식품공학과) , 김선봉 (부경대학교 식품공학과)
This study examined the effects of additives on the physical properties of surimi made from Antarctic krill Euphausia superba. Krill surimi was prepared from krill meat with an added cryoprotectant (sugar 6%, polyphosphate 0.2%). Krill surimi without additives does not form a gel. In order to enhanc...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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크릴 외형의 특징은? | 크릴(Antarctic krill)은 외관이 새우와 유사하고 남극해에는 3억 7900만톤에 달할 정도로 자원이 막대하다(Tou et al., 2007; Atkinson et al. | |
크릴에 포함된 영양소는? | 크릴은 자원량이 막대할 뿐만 아니라 청정 자원이므로 인류의 미래 식량자원으로서 커다란 관심의 대상이 되고 있다. 또한 크릴은 지속적으로 소비가 증가하는 어 자원을 대체할 자원으로 vitamin A, vitamin E, vitamin B12, 엽산, 필수아미노산 및 천연항산화제 등의 영양학적 및 기능적 가치가 높은 양질의 단백질 자원이다(Tou et al., 2007). | |
연육 소재로 대체 가능한 것은? | 2004), 오징어(Kim and Choi, 2011), 먹장어(Kim, 1978) 등 대체 어종에 대한 연구가 많이 진행되고 있다. 또한 남방청대구(Micromesistius australis), 남방대구(Macruronus novaezelandiae), 북방청대구(Micromesistius poutassou), 매퉁이(Saurida undosquamis L.), 큰 눈 퉁돔(Lutjanus lutjanus) 등도 대체 가능한 어류로 검토되고 있다(Park and Morrisey, 2000). 연육으로 만든 어묵 등의 어육 연제품에는 겔화력 등의 물성이 품질에 크다란 영향을 미친다. |
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