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http://dx.doi.org/10.3746/jkfn.2008.37.4.477

Food Component Characteristics of Tang from Conger Eel By-products  

Heu, Min-Soo (Division of Marine Life Science, Gyeongsang National University)
Lee, Take-Sang (Division of Marine Life Science, Gyeongsang National University)
Kim, Hye-Suk (Division of Marine Life Science, Gyeongsang National University)
Jee, Seung-Joon (Division of Marine Life Science, Gyeongsang National University)
Lee, Jae-Hyoung (Division of Marine Life Science, Gyeongsang National University)
Kim, Hyung-Jun (Division of Marine Life Science, Gyeongsang National University)
Yoon, Min-Seok (Division of Marine Life Science, Gyeongsang National University)
Park, Shin-Ho (Division of Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Division of Marine Life Science, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.4, 2008 , pp. 477-484 More about this Journal
Abstract
For the effective use of the conger eel by-products, such as head and frame, Tang, which is the Korean-type soup, from conger eel by-products (TCEB) was developed and its food component characterization was compared with that of commercial Chueotang, loach Tang. According to the results of viable cells and coliform group of TCEB heated at $115^{\circ}C$ for various times, the reasonable $F_0$ value was 8 min. The proximate composition of TCEB was 90.7% for the moisture, 4.8% for the protein, 2.6% for the lipid, and 1.5% for the ash. The extractive-nitrogen content of TCEB was 243.1 mg/100 g, which was higher than that of commercial Chueotang, 208.0 mg/100 g. The total amino acid content of TCEB was 4,310 mg/100 g and its major amino acids were glutamic acid (637.3 mg/100 g, 14.8%), glycine (409.1 mg/100 g, 9.5%) and alanine (404.4 mg/100 g, 9.3%). TCEB was not felt in the sensual fish odor and its sensual taste was good. The health functional properties for health of TCEB were 1.29 as a PF (protection factor) for antioxidative activity and 39.4% for angiotensin Ⅰ converting enzyme (ACE) inhibiting activity.
Keywords
conger eel; by-products; conger eel products; Tang from conger eel by-products; Chueotang;
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Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By SCOPUS : 1
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