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
- 김도엽; 강상인; 이창영; 김혜진; 이정석; 허민수; 김진수
- 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.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - 해양과학대학 > Seafood science & Technology > Journal Articles
- 자연과학대학 > 식품영양학과 > Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.