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시판 조미 멍게(Halocynthia roretzi)의 맛, 영양 및 건강기능 특성
허민수 ( Min Soo Heu ),김지혜 ( Ji Hye Kim ),김민지 ( Min Ji Kim ),이자선 ( Ji Sun Lee ),김기현 ( Ki Hyun Kim ),김현정 ( Hyeon Jeong Kim ),김진수 ( Jin Soo Kim ) 한국수산과학회(구 한국수산학회) 2013 한국수산과학회지 Vol.46 No.1
This study examined the taste, nutritional and functional characterizations of commercial seasoned sea squirt Halo- cynthia ronetzi(CSS). Total taste values ofCSS ranged ftom 7.6to 69.5and the major free amino acids were glutamic acid dnd aspartic acid. Total contents of amino anids in CSS ranged from 5.91 to 7.59g/100g and the major amino acids were also glutamic acid and aspartic acid. When taking 100g ofCSS, the mincrals that could be expected to have functional health effects(minerals whose levels were above 10% of the recommended daily requitements)were p, Mgand Fe. Other minerals were also present in non-negligible quantities.ln tenms of the functional properties of CSS, ACE inhibitory activity was 21.2-37.1%, antioxidative activity was 55.4-90.4%, xanthine oxinst Vibnio para- haemolyticus was not detectd, but activity against Staphylococcus aureus, groups such as KB,GG,CY,DN,HC and KH,and against Escherichia coli groups such as SF,WD,KB amd GG, was detected.