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한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.50 no.2, 2017년, pp.139 - 145
김아현 (목포대학교 수산물안전독성연구소) , 홍도희 (목포대학교 식품공학과) , 류아라 (국립수산과학원 식품위생가공과) , 조종락 (목포대학교 식품공학과) , 김정목 (목포대학교 수산물안전독성연구소)
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We evaluated the quality characteristics of Kimbugak prepared using a microwave oven or the oil-frying puffing method with different contents (0%, 15% and 30%) of Capsosiphon fulvescens in dried laver. Microwave-processed Kimbugak had lower crude fat content but higher levels of crude ash, crude pro...
| 핵심어 | 질문 | 논문에서 추출한 답변 |
|---|---|---|
| 부각이란? | 부각은 채소 및 해조류에 찹쌀풀을 발라 말린 후 기름에 튀겨낸 우리나라 전통음식이다(Kim et al., 2014). | |
| 해조류의 특징은? | 부각은 우수한 식품 기능성 및 건강기능성에 대한 잠재력을 가지고 있음에도 불구하고 김부각에 관한 다양한 연구는 미비한 실정이다. 해조류는 예로부터 아시아 지역에서 널리 섭취해 왔으며, 열량은 낮으면서 비타민, 무기질, 식이섬유가 풍부하고 필수 아미노산과 불포화지방산을 많이 함유하고 있다(Lee et al., 2012; Huang and Wang, 2004). | |
| 본 논문의 연구결과로 해조류에 속하는 매생이의 무기질 함량의 순서는? | 무기질 함량 측정 결과를 Table 3에 나타내었다. 모든 매생이 첨가실험군의무기질함량은 K>Na>Mg>Ca>Fe>Zn>Mn>Cu순으로 나타났다. 이는 Jung et al. |
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