동해산 뚝지(Aptocyclus ventricosus) 및 미거지(Liparis ingens)의 근육 및 알의 식품성분 특성
Food Components Characteristics of the Muscles and Roes of Smooth Lumpsucker Aptocyclus ventricosus and Korai Bikunin Liparis ingens from the East Sea, Korea
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The food components of the muscles and roes of the smooth lumpsucker Aptocyclus ventricosus and korai bikunin Liparis ingens from the East Sea, Korea were determined. The proximate composition of the muscles of the smooth lumpsucker was 88.35%, 8.30%, 2.24%, and 1.08% and that of the korai bikunin was 91.62%, 6.88%, 0.45%, and 1.15% of moisture, protein, lipid, and ash, respectively. The roes of the smooth lumpsucker contained 83.25%, 11.28%, 3.65%, and 1.07% moisture, protein, lipid, and ash, respectively, whereas for korai bikunin, it was 81.53%, 15.09%, 1.97%, and 1.14%, respectively. The prominent fatty acids of the muscles were 16:0, 18:0, 18:1n-9, 18:1n- 7, 20:4n-6, 20:5n-3 (eicosapentaenoic acid, EPA), and 22:6n-3 (docosahexenoic acid). The prominent fatty acids of the roes were similar to those of the muscles, although showing a higher ratio of EPA than that of the muscles. The major amino acids in the muscles were glutamic acid, lysine, leucine, and arginine, whereas they were glutamic acid, aspartic acid, leucine, serine, and arginine in the roes.
Abstract
The food components of the muscles and roes of the smooth lumpsucker Aptocyclus ventricosus and korai bikunin Liparis ingens from the East Sea, Korea were determined. The proximate composition of the muscles of the smooth lumpsucker was 88.35%, 8.30%, 2.24%, and 1.08% and that of the korai bikunin was 91.62%, 6.88%, 0.45%, and 1.15% of moisture, protein, lipid, and ash, respectively. The roes of the smooth lumpsucker contained 83.25%, 11.28%, 3.65%, and 1.07% moisture, protein, lipid, and ash, respectively, whereas for korai bikunin, it was 81.53%, 15.09%, 1.97%, and 1.14%, respectively. The prominent fatty acids of the muscles were 16:0, 18:0, 18:1n-9, 18:1n- 7, 20:4n-6, 20:5n-3 (eicosapentaenoic acid, EPA), and 22:6n-3 (docosahexenoic acid). The prominent fatty acids of the roes were similar to those of the muscles, although showing a higher ratio of EPA than that of the muscles. The major amino acids in the muscles were glutamic acid, lysine, leucine, and arginine, whereas they were glutamic acid, aspartic acid, leucine, serine, and arginine in the roes.
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