한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제46권2호
  • /
  • Pages.129-138
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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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지역, 성별 및 중량에 따른 참홍어(Beringraja pulchra)의 맛 및 영양 성분 비교

A Comparison of the Taste and Nutritional Properties of Domestic Mottled Skate Beringraja pulchra according to the Area Caught, Sex, and Weight

  • 조현수 (국립수산과학원 서해수산연구소 자원환경과) ;
  • 김기현 (경상대학교 해양식품공학과) ;
  • 김민지 (경상대학교 해양식품공학과) ;
  • 김현정 (경상대학교 해양식품공학과) ;
  • 권대현 (국립수산과학원 서해수산연구소 자원환경과) ;
  • 임양재 (국립수산과학원 서해수산연구소 자원환경과) ;
  • 허민수 (경상대학교 식품영양학과) ;
  • 김진수 (경상대학교 해양식품공학과)
  • Jo, Hyun-Su (Fisheries Resources and Environment Division, West Sea Fisheries Research Institute, National Fisheries Research & Development Institute) ;
  • Kim, Ki Hyun (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Min Ji (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyeon Jeong (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kwon, Dae-Hyeon (Fisheries Resources and Environment Division, West Sea Fisheries Research Institute, National Fisheries Research & Development Institute) ;
  • Im, Yang-Jae (Fisheries Resources and Environment Division, West Sea Fisheries Research Institute, National Fisheries Research & Development Institute) ;
  • Heu, Min Soo (Department of Food & Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
  • 투고 : 2013.01.31
  • 심사 : 2013.04.01
  • 발행 : 2013.04.30
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초록

This study investigated the taste and nutritional properties of domestic mottled skate Beringraja pulchra as affected by the area caught, sex, and weight. Regardless of these three parameters, free amino acids comprised the main factor affecting taste in all B. pulchras. Taste values for B. pulchra ranged from 2.24 to 3.61, which were much lower than values for other fish. The total amino acid content in B. pulchra ranged from 18.82 to 21.34 g/100 g, similar to values in other fish. The major amino acids affecting both the taste value and total amino acid in B. pulchra were glutamic acid, aspartic acid, and lysine. Mineral content in B. pulchra was as follows: calcium, 252.7-288.3 mg/100 g; phosphorus, 248.2-269.3 mg/100 g; potassium, 345.9-389.5 mg/100 g; magnesium, 24.1-26.7 mg/100 g; and iron, 0.4-0.7 mg/100 g. Based on the results of free amino acid and taste value (used as an indicator to evaluate taste), and total amino acid and minerals (used as an indicator to evaluate nutritional value), the taste and nutritional properties of B. pulchra were not influenced by the area caught or weight, but were affected by the sex of the fish.

키워드

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피인용 문헌

  1. Effect of added skate (Raja kenojei) on the quality characteristics of steamed fish meat paste vol.23, pp.5, 2014, https://doi.org/10.1007/s10068-014-0199-9