붕장어(Conger myriaster) 조미소스를 활용한 조미김(Pyropia yezoensis)의 영양특성

초록

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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