Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 13 Issue 3
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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)
TASTE COMPOUNDS OF FRESH-WATER FISHES 2. Organic Bases in the Muscle of Wild Common Carp
담수어의 정미성분에 관한 연구 2. 천연산 잉어의 유기염기
- 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)
- Published : 1980.09.01
Abstract
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
천연산 잉어의 정미성분은 밝힐 목적으로 전보의 유리아미노산 및 핵산관련물질에 이어 총 creatinine betaine, TMA 및 TMAO를 분석하였다. 함량은 잉어 암수에서 총 creatinine이 각각
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