붕장어(Conger myriaster) 조미소스를 활용한 조미김(Pyropia yezoensis)의 영양특성
Nutritional Characteristics of Seasoned Laver Pyropia yezoensis with Conger Eel Conger myriaster Seasoning Sauce
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
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.
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.
참고문헌 (24)
- Bligh EG, "A rapid method of lipid extraction and purification", Can J Biochem Physiol, 37, pp.911~917 (1959)
- Cho SM, "Current status of the domestic processed laver market and manufactures", Korean J Food Sci Technol, 42, pp.57~70 (2009)
- M. Lynn Cornish, "Antioxidants from macroalgae: potential applications in human health and nutrition", ALGAE, 25(4), pp.155~171 (2010), 한국조류학회I
- Davis TA, "A review of the biochemistry of heavy metal biosorption by brown algae", Water Res, 37, pp.4311~4330 (2003)
- Dawczynski C, "Amino acids, fatty acids, and dietary fiber in edible seaweed products", Food Chem, 103, pp.891~899 (2007)
- Galland-Irmouli AV, "Nutritional value of proteins from edible seaweed Palmaria palmata(Dulse)", J Nutr Biochem, 10, pp.353~359 (1999)
- 허민수, "붕장어 부산물로 제조한 붕장어탕의 식품학적 특성", 한국식품영양과학회지, 37(4), pp.477~484 (2008), 한국식품영양과학회
- 전예숙, "양파 조미김의 제조와 저장 특성", 동아시아식생활학회지, 25(1), pp.146~152 (2015), 동아시아식생활학회[DOI]
- 전의천, "식품의 반도체 김 수출산업의 당면과제와 제도적 개선방안", 통상정보연구, 21(2), pp.301~319 (2019), 한국통상정보학회[DOI]
- 강상인, "반응표면분석법을 활용한 조미굴김의 개발 및 특성", 한국수산과학회지, 53(2), pp.156~164 (2020), 한국수산과학회[DOI]
- 김도엽, "반응표면분석법을 활용한 문어(Octopus vulgaris) 조미김(Pyropia yezoensis)의 제조공정 최적화", 한국수산과학회지, 52(4), pp.311~320 (2019), 한국수산과학회[DOI]
- 김진수, "붕장어 Frame을 이용한 스낵의 제조 및 특성", 한국식품영양과학회지, 35(10), pp.1467~1474 (2006), 한국식품영양과학회
- 김정균, "기능성 지질 추출 소재로서 Fish Frames의 지질성분 특성", 한국식품영양과학회지, 34(3), pp.380~388 (2005), 한국식품영양과학회
- 김기현, "다소비 어류의 중금속 농도 및 위험 평가", 석사, 해양식품공학과, pp.2014
- "Seasoned and roasted laver" (2019)[URL]
- Lee EH, "Conditions for conger eel and hagfish skin glue processing and the quality of product", Bull Korean Fish Soc, 11, pp.189~195 (1978)
- "Korean food code. chapter 8. General analytical method" (2019)[URL]
- "Quality control of fish and fishery products" (2019)[URL]
- RDA, "9th revision Korean food composition Table I", RDA, 14~17 (2016)
- Rupéerez P, "Mineral content of edible marine seaweed", Food Chem, 79, pp.23~26 (2002)
- 류근영, "붕장어(Conger myriaster)의 일반성분 및 맛 성분의 계절별 변화 분석", 한국식품영양과학회지, 38(8), pp.1069~1075 (2009), 한국식품영양과학회
- Dietary reference intakes for Koreans 2015, "The Korean Nutrition Society", Ministry of health welfare, 157~218 (2016)
- Yoo YM, "Quality characteristics and saponin content of seasoned laver with the addition of dried red ginseng powder", MS, pp.2010
- 윤민석, "시판 간고등어의 식품학적 품질 특성", 한국수산과학회지, 42(2), pp.123~130 (2009), 한국수산과학회