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http://dx.doi.org/10.20878/cshr.2017.23.2.016

A Study on Comparative Analysis of Food Characteristics of Sea Bream and Similar Species  

Chung, Ji-Yong (Dept. of Food Service Management Arts, Gyeongju University)
Jung, Young Mi (Dept. of Food Service Management Arts, Gyeongju University)
Publication Information
Culinary science and hospitality research / v.23, no.2, 2017 , pp. 159-168 More about this Journal
Abstract
This study was conducted to compare the food quality of domesticated species. Consumers surveyed for safe food intake and proper culture of food distribution. The results of the comparison study are as follows. Muscle moisture content, protein content, and fat content. K, P, and C showed relatively high values in the muscle of the sea bream. Fe showed low contents. As a result of measuring heavy metal component, Cd was not detected in sea bream and mullet, but $0.01{\pm}0.00mg/kg$ was detected in red mine. Other heavy metals were below the reference value or were not detected. Electrophoresis results showed that the band appeared at in red minefish. In the case of sea bream and swordfish, no distinctive features of the band were shown. In the case of sea bream, there was little difference in food science between the similar fish species and the red sea bream fish, but price was different. An environment should be created for consumers to buy the right ingredients at the price they want. It is necessary to educate consumers about food ingredients immediately.
Keywords
red sea bream; mullet; red drum; general component measurement; SDS electrophoresis analysis;
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