한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제13권3호
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- Pages.109-113
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- 1980
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
담수어의 정미성분에 관한 연구 2. 천연산 잉어의 유기염기
TASTE COMPOUNDS OF FRESH-WATER FISHES 2. Organic Bases in the Muscle of Wild Common Carp
- YANG Syng-Taek (Dept. of Food & Nutriting, Dongju Women's Junior College) ;
- LEE Eung-Ho (Dept. of Food Science and Technology, National Fisheries University of Busan)
- 발행 : 1980.09.01
초록
천연산 잉어의 정미성분은 밝힐 목적으로 전보의 유리아미노산 및 핵산관련물질에 이어 총 creatinine betaine, TMA 및 TMAO를 분석하였다. 함량은 잉어 암수에서 총 creatinine이 각각
Organic bases in the dorsal meat of wild common carp, Cyprinus carpio, were analyzed as a part of the studies on the taste compounds of fresh-water fishes. The male and female meat showed no significant differences in contents of total creatinine, betaine, TMA and TMAO. The most abundant basic compound was total creatinine
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