한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제46권1호
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  • Pages.10-17
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  • 2013
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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시판 조미 멍게(Halocynthia roretzi)의 식품학적 품질 특성

Food Quality and Characterization of Commercial Seasoned Sea Squirt Halocynthia roretzi

  • 이정석 (제주대학교 산학협력단) ;
  • 김민지 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 이지선 ((재)부산테크노파크 해양생물산업육성센터) ;
  • 김지혜 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김기현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김현정 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 허민수 (경상대학교 식품영양학과) ;
  • 김진수 (경상대학교 해양식품공학과/해양산업연구소)
  • Lee, Jung Suck (Industry-Academic Cooperation Foundation, Jeju National University) ;
  • Kim, Min Ji (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Ji Sun (Busan Technopark Marine Bioindustry Development Center) ;
  • Kim, Ji Hye (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Ki Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyeon Jeong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min Soo (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 투고 : 2012.10.12
  • 심사 : 2013.01.08
  • 발행 : 2013.02.28
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초록

This study investigated the food biochemical characterization of commercial seasoned sea squirt Halocynthia roretzi (CSS). The proximate composition of CSS was 77.2-82.7% moisture, 7.1-9.1% crude protein, 0.3-2.6% crude lipid and 3.5-6.3% ash. Taste compound contents of CSS were 2.3-5.4% salinity (saltiness), 0.42-1.12 g/100 g total acidity (sourness) and 114.9-330.2 mg/100 g amino nitrogen (taste intensity). The Hunter color values of CSS were 23.79-32.50 for lightness, 9.97-20.45 for redness, 14.01-20.96 for yellowness and 64.50-76.63 for color difference. The odor intensity of CSS was 35.0-62.0. According to these results, there were large differences in proximate composition, taste compounds, Hunter color values and odor intensity of CSS. Viable cell counts ranged from 6.20 to 7.69 log (CFU/g), and most of the viable cells comprised of lactic acid-forming bacteria. CSS was not detected in the coliform group.

키워드

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피인용 문헌

  1. Nutritional and Physiologically Active Characterizations of the Sea Squirt Halocynthia roretzi Sikhae and the Seasoned Sea Squirt vol.47, pp.1, 2014, https://doi.org/10.5657/KFAS.2014.0001
  2. Development and Characterization of Sea Squirt Halocynthia roretzi Sikhae vol.46, pp.1, 2013, https://doi.org/10.5657/KFAS.2013.0027