조기의 조미 건포류 제조 시 알코올 처리 전후의 이화학적 특성비교

Physicochemical characteristics of seasoned, dried a yellow croaker fillet from alcohol treatment

This study was carried out to investigate the effect of alcohol treatment in physicochemical properties of dried small yellow croaker. The products of small yellow croaker were prepared by adding sugar, sorbitol, salt and starch syrup. The nutrient composition of the products were determined, and sensory characteristics were evaluated. The crude lipid and carbohydrate contents of the products were reduced after alcohol treatment but crude protein contents was increased. Amino acid profiles of products showed in order high content of glutamic acid, aspartic acid, glysine and lysine independent of alcohol treatment. The saturates in fatty acid composition were reduced after alcohol treatment, while monoenes were increased. Calcium, magnesium, sodium and copper contents of products were increased after alcohol treatment but zinc content was reduced. In sensory evaluation, there were not significantly different in taste, color, odor and overall acceptability of the products on alcohol treatment.