한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제13권3호
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- Pages.115-119
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- 1980
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
담수어의 정미성분에 관한 연구 3. 가물치의 정미성분
TASTE COMPOUNDS OF FRESH-WATER FISHES 3. Taste Compounds of Korean Snakehead Meat
- YANG Syng-Taek (Dept. of Food & Nutrition, Dongju Women's Junior College) ;
- LEE Eung-Ho (Dept. of Food Science and Technology, National Fisheries University of Busan)
- 발행 : 1980.09.01
초록
주요 담수어의 정미성분을 밝힐 목적으로 가물치 배육중의 유리아미노산, 핵산관련물질, betaine, TMA, TMAO 및 총 creatinine을 분석하여 다음과 같은 결과를 얻었다. 1. 다량으로 함유된 유리아미노산은 glycine, taurine, alanine 및 lysine이고 특히 glycine 함량이 월등히 높아 전체 유리아미노산의
Snakehead, Channa argus, is one of the most palatable fresh-water fishes in Korea; however, relatively little is known about the characteristics of taste. The present study was undertaken to analyze the proximate composition as well as the taste compounds of dorsal muscle of Korean snakehead. In the dorsal meat, glycine, taurine, alanine and lysine were abundant. Among these, glycine was the most dominant, occupying
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