표제지
목차
Abstract 9
서론 11
재료 및 방법 15
1. 실험재료 15
2. 실험 방법 15
2.1. 연어 샘플 준비 15
2.2. 연어 스테이크 오븐 구이 15
2.3. 수분 및 회분 분석 16
2.3. 지질 분석 17
2.4. 단백질 함량 분석 18
2.5. 가스 크로마토그래피(Gas Chromatography; GC)를 이용한 지방산 분석 21
2.6. 물성측정 (Texture Profile Analysis; TPA) 21
2.7. 관능평가 22
2.8. 실험 설계 및 통계 분석 23
결과 및 고찰 26
1. 조리에 대한 수분 및 지질, 단백질의 영향 26
2. 조리에 대한 지방산 조성의 영향 43
3. 물성 측정(Texture profile analysis; TPA) 45
4. 관능평가 51
5. 상관관계 분석 54
결론 56
참고문헌 57
Table 1. The design of the experimental conditions in terms of coded and real values... 25
Table 2. Proximate composition of major compounds of uncooked salmon meat 29
Table 3. BBD design for moisture content, lipids, and proteins after oven frying of... 30
Table 4. Analysis of variance (anova) for the analysis of the BBD model used to... 31
Table 5. Analysis of variance (anova) for the analysis of the BBD model used to... 32
Table 6. Analysis of variance (anova) for the analysis of the BBD model used to... 33
Table 7. The fatty acids composition of uncooked and oven cooked salmon steak 44
Table 8. Texture profile analysis results for salmon steak at different oven cooking conditions 50
Table 9. Sensory evaluation form used for the rating scales for salmon steaks 52
Table 10. Sensory evaluation results for different cooking conditions of salmon... 53
Table 11. Correlation analysis of variables for major components Using Pearson correlation coefficiency. 55
Fig. 1. Standard calibration curve for protein determination by Lowry assay 20
Fig. 2A-C. The biplot contours for the interaction of cooking conditions on moisture... 36
Fig. 3A-C. The biplot contour for the interaction of cooking conditions on lipids 39
Fig. 4A-C. The biplot contour for the interaction of cooking conditions on Proteins 42
Fig. 5. Texture characteristics for determination of the behavior of oven cooked... 48
Fig. 6. Texture characteristics for determination of the behavior of oven cooked... 48
Fig. 7. Texture characteristics for determination of the behavior of oven... 49