해수 순치 무지개 송어(Oncorhynchus mykiss)의 식품학적 품질 특성Food Quality of Rainbow Trout Oncorhynchus mykiss Domesticated in seawater
- Other Titles
- Food Quality of Rainbow Trout Oncorhynchus mykiss Domesticated in seawater
- Authors
- 김기현; 김진수; 강상인; 전유진; 최병대; 김민우; 김동수
- Issue Date
- 2014
- Publisher
- 한국수산과학회
- Keywords
- Rainbow trout; Freshwater rainbow trout; Sea rainbow trout; Salmonidae fish; Oncorhynchus mykiss
- Citation
- 한국수산과학회지, v.47, no.2, pp.114 - 121
- Indexed
- KCI
- Journal Title
- 한국수산과학회지
- Volume
- 47
- Number
- 2
- Start Page
- 114
- End Page
- 121
- URI
- https://scholarworks.bwise.kr/gnu/handle/sw.gnu/19914
- DOI
- 10.5657/KFAS.2014.0113
- ISSN
- 0374-8111
- Abstract
- This study compared the food quality of domesticated sea (RT-DS) and freshwater (RT-F) rainbow troutsOn -corhynchus mykiss . The proximate composition of RT-DS was 73.8% moisture, 20.6% crude protein, 4.2% crude lipid, and 1.1% ash and was similar to RT-F. No differences were found in the red color, odor and taste intensi- ties, calcium, and potassium between RT-DS and RT-F based on the Hunter a values, volatile basic nitrogen con- tent, odor intensity and using an electronic nose, and taste intensity using an electronic tongue. The crude pro- tein, total amino acid contents, and taurine, glutamic acid, glycine, alanine and anserine contents in free amino acids were higher in RT-DS than in RT-F. There was no difference in hardness between RT-DS and RT-F.
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Collections - 해양과학대학 > Seafood science & Technology > Journal Articles
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