To identify the food component characteristics of seven oysters(four cultured oysters and two wild oysters Crassostrea gigas and one dendely lamellated oyster Ostrea denselamellos Korean name beotgul) in Korea, the proximate, fatty/amino acid, mineral compositions, texture, color, chemical and taste compounds were investigated. The proximate compositions were not significantly different between cultured and wild oysters, whereas beotgul had lower levels of crude protein, ash and lipid content, and a higher carbohydrate content. The amino nitrogen contents of the three main types were 232.8-258.2, 160.5-213.9, and 218.5 mg/100 g, respectively, and the salinities were 1.5-1.7, 1.5-1.8, and 0.9%, respectively. Regarding the muscle texture, the shearing forces were 95-114, 105-132, and 170 g, respectively. Amounts of total amino acids of cultured, wild oysters and beotgul were 9,004-10,198, 8,165-8,942, and 7,767 mg/100 g, respectively. The major amino acids were aspartic acid (Asx), glutamic acid (Glx), proline, alanine, leucine, phenylalanine, lysine and arginine. Regarding inorganic ions, beotgul had much lower Fe and S contents than the cultured and wild oysters. The major fatty acids of cultured and wild oysters were 16:0, 18:0, 16:1n-9, 18:1n-9, 22:1n-9, 16:4n-3, 20:5n-3, and 22:6n-3, and there was little difference between the two. Beotgul had a higher polyenes ratio, i.e., 20:5n-3, and a lower monoenes ratio than the cultured and wild oysters. The free amino acid contents of cultured, wild oysters and beotgul extracts were 1,444-1,620, 1,017-1,277, and 1,144 mg/100 g, respectively, and the major free amino acids were taurine, glutamic acid, glycine, alanine, tryptophan, ornithine, and lysine. There was a little difference in the glycine, tryptophan, ornithine, and arginine contents.
[현장체험학습]강원도와 거제포로수용소 현장체험학습(현장학습), 경기도화성과 경남창원 현장체험학습(현장학습), 반딧불이류 현장체험학습(현장학습), 중국 수산시장과 중국 일본 약용특용작물 현장체험학습(현장학습) 사례 분석
[전복양식업][전복양식어업]전복양식업(전복양식어업)의 실태와 문제점, 전복과 해삼의 공동양식업(공동양식어업, 복합양식어업), 전복과 넙치(광어)의 공동양식업(공동양식어업, 복합양식어업), 향후 전복양식업(전복양식어업)의 개선 방향
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[식품학] 굴 껍데기의 활용
양식어업(양식업)실태, 양식어업(양식업)양식장개발,정비, 양식어업(양식업)해역별 특성에 맞는 양식기술개발,환경개선, 양식어업 남북한합작사업