연구논문 : 양식산 및 자연산 굴C( rassostrea gigas, Ostrea denselamellos)의 성분 특성
분야
수해양 > 수산생물학
저자
이영만 ( Yeong Man Lee ) , 이소정 ( So Jeong Lee ) , 김선근 ( Seon Geun Kim ) , 황영숙 ( Young Sook Hwang ) , 정보영 ( Bo Young Jeong ) , 오광수 ( Kwang Soo Oh )
발행기관
한국수산과학회(구 한국수산학회)
간행물정보
한국수산과학회지 2012년, 제45권 제6호, 586~593페이지(총8페이지)
파일형식
05907455.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    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.
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