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돗돔(Stereolepis doederleini)의 식품성분
문수경 ( Soo Kyung Moon ),김인수 ( In Soo Kim ),고영신 ( Yeong Sin Ko ),박정희 ( Jeong Hee Park ),김금조 ( Geum Jo Kim ),정보영 ( Bo Young Jeong ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.5
The proximate, fatty acid and total amino acid compositions of striped jewfish Stereolepis doederleini muscle were studied. The proximate composition was: 76.4% moisture, 19.4% protein, 2.92% lipid, and 1.19% ash. The predominant total lipid fatty acids were 16:0 (18.7%), 18:1n-9 (16.5%), 22:6n-3 (16.0%), 16:1n-7 (8.53%), 20:5n-3 (7.97%) and 18:0 (5.34%). Glutamic acid (17.4%), lysine (10.6%), aspartic acid (10.4%) and leucine (8.27%) were the predominant amino acids in striped jewfish muscle. These food components of striped jewfish were similar to those of costal and reef dwelling fishes such as black rockfish, black sea bream and rock trout, which are common sliced raw fish in Korea. Therefore, these results suggest that striped jewfish may represent a new aquaculture fish species.