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삿갓조개류의 식품 영양성분 특성Characteristics of Food Nutrition Component of Limpets Cellana spp.
- Other Titles
- Characteristics of Food Nutrition Component of Limpets Cellana spp.
- Issue Date
- 2017
- Publisher
- 한국수산과학회
- Keywords
- Amino acid; Fatty acid; Limpets Cellana spp.; Mineral; Proximate composition
- Citation
- 한국수산과학회지, v.50, no.4, pp 453 - 457
- Pages
- 5
- Indexed
- KCI
- Journal Title
- 한국수산과학회지
- Volume
- 50
- Number
- 4
- Start Page
- 453
- End Page
- 457
- ISSN
- 0374-8111
- Abstract
- The proximate, fatty acid and dimethyl acetal (DMA) composition, and mineral and total amino acid content of limpets Cellana spp. were studied. Limpets contained 17.6% protein, 1.82% lipids, and 1.28% ash. The most prominent fatty acids in limpets were 20:4n-6, 20:5n-3, 18:1n-9, 16:0, 18:0, and 22:2 nonmethylene-interrupted diene (7,13). Limpets contained significant amounts of 18:0DMA (7.79%) and 20:0DMA (2.45%) derived from plasmalogen. They also contained large amounts of calcium (192.4 mg/100 g) and iron (9.4 mg/100 g), which are components of limpet teeth. The most prominent total amino acids were glutamic acid, arginine, aspartic acid, leucine, lysine, and glycine. These results suggest that limpets are a good source of n-3 and n-6 fatty acids, plasmalogen, calcium iron, and arginine.
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Collections - 자연과학대학 > 식품영양학과 > Journal Articles
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