Physicochemical Properties of Pearl Oyster Muscle and Adductor Muscle as Pearl Processing Byproducts
2006
Kim, J.S. (Gyeongsang National University, Jinju, Republic of Korea) | Kim, H.S. (Gyeongsang National University, Jinju, Republic of Korea) | Oh, H.S. (Gyeongsang National University, Jinju, Republic of Korea) | Kang, K.T. (Gyeongsang National University, Jinju, Republic of Korea) | Han, G.U. (Gyeongsang National University, Jinju, Republic of Korea) | Kim, I.S. (Gyeongsang National University, Jinju, Republic of Korea) | Jeong, B.Y. (Gyeongsang National University, Jinju, Republic of Korea) | Moon, S.K. (Gyeongsang National University, Jinju, Republic of KoreaGyeongsang National University, Jinju, Republic of Korea) | Heu, M.S. (Gyeongsang National University, Jinju, Republic of Korea), E-mail: [email protected]
This study was conducted to evaluate a knowledge on food components of muscle and adductor muscle of pearl oyster (Pinctada fucata martensii)as pearl processing byproducts. The concentrations of mercury and chromium as heavy metal were not detected in both pearl oyster muscle and adductor muscle, and those of cadmium and lead were 0.06 ppm and 0.11 ppm in only pearl oyster muscle, rspectively. Thus, the heavy metal levels of pearl processing byproducts were below the reported safety limits.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Korea Agricultural Science Digital Library