Changes of ORganic Acid Contents on Heating Conditions of Fishes

어류의 가열조건에 따른 유기산 함유율의 변화

  • 심기환 (경상대학교 식품공학과) ;
  • 이종호 (경상대학교 식품영양학과) ;
  • 하영래 (경상대학교 농화학과) ;
  • 최상도 (진주산업대학교 식품가공학과) ;
  • 서권일 (경상대학교 식품영양학과) ;
  • 주옥수 (진주산업대학교 식품가공학과)
  • Published : 1994.12.01


The change of major organic acid contents were examined in mackerel, pacific yellow croaker and brown sole on heating conditions. The organic acid contents of mackerel were the higher that the others. The content of lactic acid was the highest in all samples commonly and that of succinic acid was second level and these organic acids were over 95% of total organic acid. The content of ${\alpha}-ketoglutaric$ acid was higher acid content was greater with higher heating temperature. Decreasing of organic acid content was higher at steamed and first heating than warmed and rewarmed.


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