해수 순치 무지개 송어(Oncorhynchus mykiss)의 식품학적 품질 특성
Food Quality of Rainbow Trout Oncorhynchus mykiss Domesticated in seawater
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참고문헌
키워드
초록
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.
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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