Seasonal variation in gel forming ability of wild common carp and conger eel
1987
Park, E.K. | Shin, J.W. | Park, K.H. | Yang, S.T. (Pusan Sanub Univ., Pusan (Korea R.). Dept of Food Science and Technology)
A seasonal variations of chemical components and gel forming ability in wild common carp (Cyprinus carpio) and conger eel (Astroconger myriaster) caught around Pusan, Korea monthly for one year (from May, 1984 to April, 1985) were investigated. During a year variation range in the moisture and crude lipid contents were found in conger eel meat showing 61.0-76.6 % and 5.4-20.8 %, while crude protein, ash and carbohydrate were no appreciable differences. All of the contents of chemical components were nearly constant in wild common carp for 12 months. The contents of moisture were less, while crude lipid were more in conger eel meat from Sept. to Feb. than those of the other months. Qualities of the fish jelly were the best for that months in conger1054 eel. Fish jellies were good for 12 months in wild common carp. Gel forming ability was related to the content of chemical components and fishing season in conger
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