Analysis of the Seasonal Change of the Proximate Composition and Taste Components in the Conger Eels (Conger myriaster) |
Ryu, Keun-Young
(Dept. of Food and Nutrition, Chosun University)
Shim, Sung-Lye (Dept. of Food and Nutrition, Chosun University) Kim, Won (Dept. of Food and Nutrition, Chosun University) Jung, Min-Seok (Dept. of Food and Nutrition, Chosun University) Hwang, In-Min (Dept. of Food and Nutrition, Chosun University) Kim, Jun-Hyeong (Dept. of Food and Nutrition, Chosun University) Hong, Cheul-Hee (Dept. of Hotel and Culinary Art, Cheongam College) Jung, Chan-Hee (Div. of Japanese, Baekseok Culture University) Kim, Kyong-Su (Dept. of Food and Nutrition, Chosun University) |
1 | 佐藤魚水. 2000. 食材圖鑑-魚. 永岡書店, 東京. p 86 |
2 | Choi JH, Choi SH, Kim JB, Park JH, Oh CW. 2008. Feeding ecology of the white-spotted conger eel (Conger myriaster) in the southern sea of Korea. J Kor Fish Soc 41: 282-288 과학기술학회마을 DOI |
3 | Choi JH, Rhim CH, Bae TJ, Byun DS, Yoon TH. 1985. Studies on lipids in fresh-water fishes, 7. comparison of lipid components among wild and cultured eel (Anguilla japonica), and conger eel (Astroconger myriaster). Bull Korean Fish Soc 18: 439-446 과학기술학회마을 |
4 | Cho SH, Seong PN, Kim JH, Park BY, Baek BH, Lee YJ, In TS, Lee JM, Kim DH, Ahn CN. 2008. Calorie, cholesterol, collagen, free amino acids, nucleotide-related compounds and fatty acid composition of hanwoo steer beef with 1++ quality grade. Korean J Food Sci Ani Resour 28: 333-343 과학기술학회마을 DOI ScienceOn |
5 | Kim HY, Shin JW, Sim GC, Park HO, Kim HS, Kim SM, Cho JS, Jang YM. 2000. Comparison of the taste compounds of wild and cultured eel, puffer and snake head. Korean J Food Sci Technol 32: 1058-1067 과학기술학회마을 |
6 | Konosu S, Maeda Y, Fujita T. 1960. Evaluation of inosinic acid and free amino acids as tasting substance in the Katsuwobushi stock. Bull J apan Soc Sci Fish 26: 45-48 DOI |
7 | Watabe S, Kamal M, Hashomoto K. 1991. Postmortem changes in ATP, creatine phosphate, and lactate in sardine muscle. J Food Sci 56: 151-153 DOI |
8 | Hirano T, Nakamura H, Suyama M. 1980 Quality of wild and cultured ayu-II seasonal variation of proximate composition. Bull J apan Soc Sci Fish 46: 75-78 DOI |
9 | Ministry for Food, Agriculture, Forestry and Fisheries. 2008. Major statistics of agriculture and forestry. p 414 |
10 | Oh KS, Moon SK, Lee EH. 1989. Comparison of lipid components and amino acid composition of sea eel by size. Korean J Food Sci Technol 21: 192-196 과학기술학회마을 |
11 | Heu MS, Lee TS, Kim HS, Jee SJ, Lee JH, Kim HJ, Yoon MS, Park SH, Kim JS. 2008. Food component characteristics of Tang from conger eel by-products. J Korean Soc Food Sci Nutr 37: 477-484 과학기술학회마을 DOI ScienceOn |
12 | Venugopal V. 2002. Biosensors in fish production and quality control. Biosens Bioelectron 17: 147-157 DOI ScienceOn |
13 | Kassemsarn BO, Sanz Perez B, Murray J, Jones NR. 1963. Nucleotide degradation in the muscle of iced haddock (Gadus aeglefinus), lemon sole (Pleuronecetes microcephalus), and plaice (Pleuronecetes platessa). J Food Sci 28: 28-30 DOI |
14 | Hiltz DF, Dyer WJ, Nowlan S, Dingle JR. 1972. Variation of biochemical quality indices by biological and technical factors. In Fish Inspection and Quality Control. Kreuzer R, ed. Fishing News (Books) Limited, London, UK. p 191-195 |
15 | Gill TA. 1990. Objective analysis of seafood quality. Food Rev Int 6: 681-714 DOI |
16 | Kim YG, Yoo YM, Kim JH, An JN. 2007. The common sense of meats. National Institute of Animal Science. Suwon, Korea. p 15-16 |
17 | Fletcher GC, Olley J, Statham JA, Vail AMA. 1986. Inosine monophosphate, hypoxanthine and taste panel scores for fish flavor acceptability. CSIRO, Tasmanian Regional Laboratory Occasional Paper No. 12. Tasmania, Australia |
18 | Lee EH, Kim SK, Cho GD. 1997. Nutritional component and health in the fishery resources of coastal and offshore waters in Korea. Youil Publishing Co., Busan. p 43-46 |
19 | Kim JS, Oh KS, Lee JS. 2001. Comparison of food component between conger eel (Conger myriaster) and sea eel (Muraenesox cinereus) as a sliced raw fish meat. J Korean Fish Soc 34: 678-684 과학기술학회마을 |
20 | Ahn DH, Park SY. 2002. Studies on components related to taste such as free amino acids and nucleotides in Korean native chicken meat. J Korean Soc Food Sci Nutr 31: 547-552 과학기술학회마을 DOI ScienceOn |
21 | Lee EH, Han BH. 1972. Degradation of nucleotides and their related compounds in sea foods during processing and storage. J Korean Soc Food Nutr 1: 17-24 과학기술학회마을 |
22 | AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA |
23 | AOCS. 1997. Official Method Ce 1-62. 15th ed. American Oil Chemists' Society, Champaign, IL, USA |
24 | Ohta S. 1976. Food seasoning. Saiwaisyobow, Tokyo, Japan. p 146-187 |
25 | Shou H. 1969. Food component and taste. J Food Indu J ap 16: 83-87 |
26 | Murata M, Sakaguchi M. 1986. Storage of yellowtail (Seriola quinqueradiata) white and dark muscle in ice: Changes in content of adenine nucleotides and related compounds. J Food Sci 51: 321-326 DOI |
27 | Kato H, Rhue MR, Nishimura T. 1989. Role of free amino acids and peptides in food taste. Amer Chem Soc 388: 158-174 |
28 | Ney KH. 1979. Bitterness of peptides: amino acid composition and chain length. Amer Chem Soc 115: 149-173 |
29 | Huss HH. 1988. Fresh fish quality and quality changes. No 29. FAO. Rome, Italy |
30 | Hong CH. 2003. Study on the changes of taste compounds of the raw fish in the foodservice industry. MS Thesis. Chosun University, Gwangju, Korea. p 7 |
31 | Japan Foods Industry Association. 1984. Method of food analysis. Kouring, Tokyo, Japan. p 491-508 |
32 | Ahn CB, Shin TS. 2002. Seasonal variation of lipids and fatty acids of sharp toothed eel (Muraenesox cinereus). Korean J Life Sci 12: 233-241 과학기술학회마을 DOI ScienceOn |
33 | Fletcher GC, Statham JO. 1988. Shelf life of sterile yellow- eyed mullet (Aldrichetta forsteri ) at 4oC. J Food Sci 53: 1030-1035 DOI |
34 | Yamaguchi S. 1991. Roles and efficacy of sensory evaluation in studies of taste. J J apan Soc Food Sci Technol 38: 972-978 DOI |