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This study compared the sensory and nutritional characteristics of mottled skate Beringraja pulchra caught off Ulleung Island (U-MS), Korea, with those caught off Daecheong Island (D-MS). Based on their trichloroacetic acid–soluble nitrogen content, free amino acid content, and taste value, the taste of intermediate weight female U-MS was superior to that of both other U-MS and D-MS. The urea content of U-MS was higher in females than males and increased in the order heavy>intermediate>light individuals. There was, however, no difference in urea content between U-MS and D-MS. The taste and flavor characterization results suggest that the level of ammonia, which was converted from urea, influenced the quality of fermented U-DS. With the exception of the light U-DS, the other U-MS exhibited no difference in terms of hardness. The total amino acid content of U-MS was higher in females than males and increased in the order intermediate > heavy > light individuals. The total amino acid content of U-MS was also higher than that of D-MS. The major amino acids of all MSs were aspartic acid, glutamic acid, leucine, and lysine.
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참고문헌 (21건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC, U.S.A., 69-74. | 미소장 |
| 2 | Ballatori N and Boyer JL. 1992. Taurine transport in skate hepatocytes. II. Volume activation, energy and sulfhydryl dependence. Am J Physiol Gastrointest Liver Physiol 262, 445-450. | 미소장 |
| 3 | Cho HS and Kim KH. 2008. Quality characteristics of commercial slices of skate Raja kenojei. J East Asian Soc Dietary Life 18, 214-220. | 미소장 |
| 4 | Biochemical and Physiological Properties of Fermented Skate | 소장 |
| 5 | Chyung MK. 1977. The fishes of Korea. Iijisa Publishing Co., Seoul, Korea, 727-735. | 미소장 |
| 6 | Taste-active components in some foods: A review of Japanese research  |
미소장 |
| 7 | Hwang EJ. 2009. The change of Skate-Ray's nutritive elements during ripening period. MS Thesis, Chonnam National University, Yeosu, Korea. | 미소장 |
| 8 | Jeong CH. 1999. A review of taxonomic studies and common names of Rajid fishes (Elasmobranchii, Rajidae) from Korea.Korean J Ichthyol 11, 198-210. | 미소장 |
| 9 | Sensory Characterization of Domestic Mottled Skate Raja pulchra as Affected by Area Caught, Sex and Fish Weight | 소장 |
| 10 | Jo HS, Kim KH, Kim MJ, Kim HJ, Jeong GS, Cha BY, Choi JD, Heu MS and Kim JS. 2012b. Comparison of quality characteristics between imported skate rays. Korean J Fish Aquat Sci 46, 245-251. http://dx.doi.org/10.5657/KFAS.2013.0245. | 미소장 |
| 11 | A Comparison of the Taste and Nutritional Properties of Domestic Mottled Skate Beringraja pulchra according to the Area Caught, Sex, and Weight | 소장 |
| 12 | Ishihara H. 1990. The skates and rays of the western North Pacific: an overview of their fisheries, utilization and classification. NOAA Tech Rep NMFS 90, 485-497. | 미소장 |
| 13 | Kato H, Rhee MR and Nishimura T, 1989. Role of free amino acids and peptides in food taste. In: Flavor Chemistry Trends and Developments. American Chemical Society, Washington, DC, U.S.A., 158-174. | 미소장 |
| 14 | Physicochemical Changes in Fermented Skate (Raja kenojei) Treated with Organic Acids During Storage |
미소장 |
| 15 | Lee MK. 1996. A study of the bio-nutritional evaluation of Raja skates caught in Huksando area. - Compare with raja skates of Huksando and imported. J Kwangju Health College, 253-265. | 미소장 |
| 16 | Lee EJ, Seo JE, Lee JK, Oh SW and Kim YJ. 2008. Microbial and chemical properties of ready-to eat skate in Korean market. J Fd Hyg Safety 23, 137-141. | 미소장 |
| 17 | ACE Inhibitory Materials from Raja kenojei | 소장 |
| 18 | NFRDI. 2010. Korean coastal and offshore fishery census. Busan, Korea, 322-323. | 미소장 |
| 19 | Park JH and Lee KH. 2005. Quality characteristics of beef meat of various places of origin. Korean J Food Cookery Sci 21, 528-535. | 미소장 |
| 20 | Park YH, Chang DS and Kim SB. 1995. Seafood processing and utilization. Hyungseol Publishing Co., Seoul, Korea, 116-139, 148-164. | 미소장 |
| 21 | Influence of oversulphation and neutral sugar presence on the chondroitinases AC and ABC actions towards glycosaminoglycans from ray (Raja clavata) and squid (Illex illecebrosusus coidentii_ skin |
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