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붕장어(Conger myriaster) 조미소스를 활용한 조미김(Pyropia yezoensis)의 영양특성Nutritional Characteristics of Seasoned Laver Pyropia yezoensis with Conger Eel Conger myriaster Seasoning Sauce

Other Titles
Nutritional Characteristics of Seasoned Laver Pyropia yezoensis with Conger Eel Conger myriaster Seasoning Sauce
Authors
김도엽강상인이창영김혜진이정석허민수김진수
Issue Date
2020
Publisher
한국수산과학회
Keywords
Seasoned laver; Laver; Conger eel; Conger eel seasoning sauce; Conger eel by-product
Citation
한국수산과학회지, v.53, no.3, pp 382 - 387
Pages
6
Indexed
KCI
Journal Title
한국수산과학회지
Volume
53
Number
3
Start Page
382
End Page
387
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/7733
DOI
10.5657/KFAS.2020.0382
ISSN
0374-8111
Abstract
This study compared the nutritional characteristics of seasoned laver Pyropia yezoensis with conger eel Congermyriaster seasoning sauce (SL-CES) with those of commercial seasoned laver (C-SL). SL-CES had higher proteinand lower ash contents than those of C-SL. However, the moisture and lipid contents did not differ between them(P>0.05). The total amino acid content of SL-CES was 21.79 g/100 g, similar to that of C-SL (21.49 g/100 g). Themajor amino acids in SL-CES were aspartic acid, glutamic acid, and alanine. The SL-CES contained 125.7 mg calcium,461.6 mg phosphorus, 2183.7 mg potassium, 9.5 mg iron, and 2.6 mg zinc per 100 g SL-CES. These amountswere all higher than those in C-SL, except for Zn. The major fatty acids in SL-CES were 16:0, 18:1n-9, and 18:2n-6.
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해양과학대학 > Seafood science & Technology > Journal Articles
자연과학대학 > 식품영양학과 > Journal Articles

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자연과학대학 (식품영양학과)
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