한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제22권3호
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- Pages.154-160
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- 1989
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
3배체잉어 근육의 식품성분에 관한 연구 1. 3배체잉어 근육의 정미성분
Studies on the Food Components of Triploid Carp Muscle 1. The Taste Compounds of Triploid Carp Muscle
- 이응호 (부산수산대학 식품공학과) ;
- 정부길 (부산수산대학 식품공학과) ;
- 김진수 (부산수산대학 식품공학과) ;
- 안창범 (부산수산대학 식품공학과) ;
- 오광수 (통영수산전문대학 수산가공과)
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- CHUNG Bu-Gil (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- KIM Jin-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- AHN Chang-Bum (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- OH Kwang-Soo (Department of Fisheries Processing National Tong-Yeong Fisheries Technical College)
- 발행 : 1989.06.01
초록
일반양식어(2배체)에 비해 사료효율이 높고, 성장율이 좋은 3배체잉어에 대한 식품학적 기초자료를 얻고자 비산란기 2배체잉어와 3배체잉어의 식품성분을 비교
To obtain basic data on food components of triploid fish, we undertook the analysis of free amino acid, nucleotide, total creatinine, betaine, trimethylamine oxide(TMAO) and their related compounds in diploid and triploid carps(Cyprinus carpio). The contents of total free amino acid and its related compounds in belly and dorsal muscles of triploid carp were 346.1mg/100g and 333.4mg/100g. Histidine occupied
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