한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제12권1호
- /
- Pages.7-11
- /
- 1979
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
우렁쉥이의 가공적성
SUITABILITY CYNTHIA RORETZI DRASCHE FOR PROCESSING
- Kim Woo Jun (Yeosu Fisheries Junior College) ;
- KIM Kui Shik (Yeosu Fisheries Junior College)
- 발행 : 1979.03.01
초록
양식우렁쉥이의 년중 월별비만도와 화학성분을 측정하여 가공적성은 조사한 결과는 다음과 같다. 1. 비만도는
This study was attempted to establish the basic data for evaluating the processing suitability of Cynthia roretzi which is one of the most tasty sea foods in Korea. The results are as follows: The moisture content was increased from November to January. From this period to March, moisture was decreased and increased again from April. Protein content was high from August to November and lipid content was relatively high from June to February. From March to May the content of glycogen was 7.3 to 7.5 percent. From this period to February glycogen was decreased rapidly. By the results of condition index and chemical composition of Cynthia roretzi, the suitable harvest season as raw materials for processing seems to be from March to June.
키워드