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http://dx.doi.org/10.7464/ksct.2011.17.4.395

Chemical Properties of Sea Tangle (Saccharina. japonica) Cultured in the Different Depths of Seawater  

Shin, Tai-Sun (Division of Food Technology and Nutrition, Chonnam National University)
Xue, Zheng (Division of Food Technology and Nutrition, Chonnam National University)
Do, Ye-Won (Division of Food Technology and Nutrition, Chonnam National University)
Jeong, Sang-Il (Division of Food Technology and Nutrition, Chonnam National University)
Woo, Hee-Chul (Department of Chemical Engineering, Pukyong National University)
Kim, Nam-Gil (Department Marine Biology and Aquaculture, Gyeongsang National University)
Publication Information
Clean Technology / v.17, no.4, 2011 , pp. 395-405 More about this Journal
Abstract
To develop the technology for cultivation of high-density seaweed, sea tangle was cultured from varying depths(0.5 m, 3 m) of seawater at Gijang and Wando area. Proximate composition, component sugar, total amino acid, fatty acid composition, and element composition of different parts of sea tangle (Saccharina japonica) have been examined. Significant differences were found in the amount of crude protein and ash content in lower, middle, and upper parts of algal blades. The upper parts of the sea tangle was rich in crude protein, while lower parts was rich in crude ash. Crude lipid content was higher in the middle parts than those of the other parts. The component sugars were not significantly different from all parts of algal blades. The highest content of most of the amino acids were found in the upper parts of the blades. The amount of saturated fatty acids concentrated mostly in lower parts of blades, while the content of polyunsaturated fatty acids concentrated in the upper parts. The highest N element contents were found in upper part of algal blades. However, the contents of those chemical component were not affected by the depths of seawater.
Keywords
Sea tangle; Cultivation of sea tangle; Proximate composition; Component sugar; Amino acid; Fatty acid;
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Times Cited By KSCI : 3  (Citation Analysis)
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