유기산의 종류 및 농도가 참치뼈 스프의 조성에 미치는 영향
The Effects of a Kind of Organic Acid and Concentration on Composition of Tuna Bone Extracts
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Fish bone contains a high level of calcium, but it is mostly discarded as waste. Developing ways of effective utilization of tuna bones are valuable for using calcium sources efficiently. Thus, this study examined effects of organic acid (such as acetic acid, citric acid, and malic acid) on minerals, proteins and total free amino acid contents of tuna bone extracts. The results revealed that the mineral of tuna bone was hardly extracted with water, but the extracted amounts were increased with added organic acids. The solid and mineral contents of soup with added citric and malic acid had the highest level. Extracts of proteins and total free amino acid were increased that added organic acid more than water.
Abstract
Fish bone contains a high level of calcium, but it is mostly discarded as waste. Developing ways of effective utilization of tuna bones are valuable for using calcium sources efficiently. Thus, this study examined effects of organic acid (such as acetic acid, citric acid, and malic acid) on minerals, proteins and total free amino acid contents of tuna bone extracts. The results revealed that the mineral of tuna bone was hardly extracted with water, but the extracted amounts were increased with added organic acids. The solid and mineral contents of soup with added citric and malic acid had the highest level. Extracts of proteins and total free amino acid were increased that added organic acid more than water.
참고문헌 (17)
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