Analysis of the Seasonal Change of the Proximate Composition and Taste Components in the Conger Eels (Conger myriaster)
2009
Ryu, K.Y., Chosun University, Gwangju, Republic of Korea | Shim, S.L., Chosun University, Gwangju, Republic of Korea | Kim, W., Chosun University, Gwangju, Republic of Korea | Jung, M.S., Chosun University, Gwangju, Republic of Korea | Hwang, I.M., Chosun University, Gwangju, Republic of Korea | Kim, J.H., Chosun University, Gwangju, Republic of Korea | Hong, C.H., Cheongam College, Sunchon, Republic of Korea | Jung, C.H., Baekseok Culture University, Cheonan, Republic of Korea | Kim, K.S., Chosun University, Gwangju, Republic of Korea
Conger eel (Conger myriaster) is used as a well-being food in the foodservice industry in Korea. We analyzed not only the proximate composition but also the taste components affecting conger eel, which are fatty acids, nucleotides, amino acids, etc. Concerning the composition, the crude lipid was the lowest in summer at 3.2%, which is considered due to spawning period. The major fatty acids were C∧16:0, C∧16:1, C∧18:0, C∧18:1, C∧20:5, and C∧22:6. The C∧18:1 content was the highest among the fatty acids and the content varied between 36.76 and 45.11% by season. Seasonal change in the content of poly-unsaturated fatty acids was increased from spring to winter in conger eel. Among the nucleotides, the contents of IMP (3.617~5.524 μmol/g) and Hx (0.913~2.238 μmol/g), which is closely related to taste, and the concentrations of IMP and Hx were the highest (7.219 μmol/g) in winter, and HxR (0.625~1.652 μmol/g) was higher than ATP (0.058~0.083 μmol/g), ADP (0.145~0.161 μmol/g), and AMP (0.166~0.179 μmol/g). In conger eels, the major total and free amino acids were glutamic acid (14,178.7~7,802.6 mg%), aspartic acid (4,669.2~8,259.0 mg%), lysine (4,198.3~7,540.8 mg%), leucine (3,843.6~6,782.1 mg%), and histidine (199.6~644.4 mg%), glycine (94.8~152.2 mg%), alanine (35.3~71.2 mg%), glutamic acid (44.1~70.6 mg%), respectively, but the concentration of amino acids was different by season. The content of free amino acids, which is related to the taste component, was detected as high in summer and winter at 1179.2 and 1,605.2 mg%, respectively.
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