Journal of Nutrition and Health
- 제14권2호
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- Pages.80-86
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- 1981
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
담수어(淡水魚)의 식품학적(食品學的) 연구(硏究)(II)-붕어, 메기, 가물치 및 미꾸리의 맛성분(成分)-
Studios on the Food from Fresh Water Fish(II)-The Taste Compounds in Meat of Crucian Carp, Skate$\cdot$ Fish, Snake Head and Loaches-
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Sung, Nak-Ju
(Dept. of Food and Nutrition, Gyeongsang National University) ;
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Shim, Ki-Hwan
(Dept. of Food Processing, Gyeongsang National University)
- 발행 : 1981.06.30
초록
Crucian carp Carassius carassius L., Skate-fish Parasilurus asolus, snake head Ophicephalus argus and loaches Misgrunus anguillicaudatus have been esteemed as the tasty fresh water fish in Korea. However, a little has been studied on their taste compounds. Amino acids, nucleotides and their related compounds as the taste giving substance in the dorsal muscle of crucian carp, skate-fish, snake head and loaches were analyzed. Hypoxanthine (4.6-30.3
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