Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 23 Issue 4
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- Pages.334-338
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- 1990
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Studies on the Food Components of Tilapia Oreochromis niloticus Cultured in Seawater 1. Comparison of Taste Compounds with Freshwater Cultured Tilapia
해수사육 틸라피아 근육의 식품성분 연구 1. 담수 및 해수사육한 틸라피아 근육의 정미성분
-
JEON Joong-Kyun
(Lab. of Aquaculture, KORDI) ;
- JOO Dong-Sik (Department of Food Science and Technology. National Fisheries University of Pusan) ;
-
PARK Chul-Won
(Lab. of Aquaculture, KORDI) ;
- HUH Hyung-Tack (Lab. of Aquaculture, KORDI) ;
- LEE Eung-Ho (Department of Food Science and Technology. National Fisheries University of Pusan)
-
전중균
(한국해양연구소 생물생산연구실) ;
- 주동식 (부산수산대학교 식품공학과) ;
-
박철원
(한국해양연구소 생물생산연구실) ;
- 허형택 (한국해양연구소 생물생산연구실) ;
- 이응호 (부산수산대학교 식품공학과)
- Published : 1990.09.01
Abstract
The approximate compositions and the taste compounds of tilapia, Oreochromis nitoticus, cultured in freshwater and seawater for six months, were analyzed. As for the approximate compositions, there were little differences in moisture and protein contents of tilapia cultured in seawater and freshwater, but somewhat higher lipids and ash than that cultured in freshwater. Also, no significant differences in the content of free amino acids, nucleoli-des, betaine, TMAO, and total creatinine were observed between both groups.
틸라피아를 담수와 해수에서 각각 6개월간 사육하여, 이들의 일반성분과 정미성분을 분석
Keywords