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- 주제어 : Skate ray (검색결과 4 건)
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김기현 ( Ki Hyun Kim ),김진수 ( Jin Soo Kim ),최종덕 ( Jong Duck Choi ),허민수 ( Min Soo Heu ),김민지 ( Min Ji Kim ),조현수 ( Hyun Su Jo ),차병열 ( Byung Yeul Cha ),김현정 ( Hyeon Jeong Kim ),정경숙 ( Gyeong Suk Jeong ) 한국수산과학회 2013 한국수산과학회지 Vol.46 No.3
This study was conducted to compare quality characteristics of imported skate rays. The moisture content was higher in imported skate rays than in domestic mottled skate, while the protein content displayed a contrasting pattern. From measurements of the volatile basic nitrogen content, pH, viable cell counts, and urea and ammonia contents, the freshness of skate rays imported from Chile, Canada and Uruguay was considered to be inferior to domestic mottled skate, while the freshness of skate rays imported from the USA was similar. The measurement of physicochemical properties revealed that four kinds of imported skate rays were of inferior quality, as compared to domestic mottled skate.
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조정규(Jeongkyu Jo) 한국문화역사지리학회 2016 문화 역사 지리 Vol.28 No.2
광주·전남에는 영산강과 섬진강을 중심으로 음식문화권이 설정되어 있다고 생각한다. 그 중 대표적인 것이 홍어와 가오리이다. 홍어는 광주·전남의 대표적인 지역음식으로 알려졌지만 영산강 유역을 중심으로 소비되어 홍어권을, 섬진강 유역은 가오리가 주로 소비되어 가오리권을 형성하였다. 홍어와 가오리는 결혼식 피로연과 장례에서 소비되었다. 결혼식과 장례의 음식 제공의 변화가 홍어와 가오리의 음식문화권의 변화에 영향을 미쳤다. 홍어와 가오리의 음식문화권은 사회경제적 변화에 따라 권역의 변화가 나타나기 시작하였다. 홍어의 소비권역은 점점 더 확대되었고, 가오리는 위축되었다 Gwangju & Jeonnam think there should be a culinary region around the Yeongsan River Basin and Seomjin River. Skate is especially known as a typical food of the Guangju & Jeonnam. In Gwangju & Jeonnam the food of skates is in Yeongsan River basin, in Seomjin river basin rays is situated in the replacement food. So Yeongsan River basin has been talking with skates region, Seomjin river basin has been talking with rays region. the consumption of Skates and Rays is absolutely in funeral and wedding receptions. The change in the wedding reception catering influenced the change of skates and rays food culture. Food culture region of skates and rays were beginning to show a change in the domain of food culture in Gwangju & Jeonnam according to the socioeconomic changes. Skates was gradually enlarged the domain of consumption and rays have been shrinking consumption.
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서해 5도 주변해역에서 출현하는 홍어(Okamejei kenojei)의 식성
윤병일,최동혁,이승종,이승환,한경호,김맹진 한국어류학회 2020 韓國魚類學會誌 Vol.32 No.3
The feeding habits of ocellate spot skate (Okamejei kenojei) were studied by analysis of stomach contents. Specimens of O. kenojei (n=379) were collected in the cosatal waters five west Islands of the Korea, monthly from January to December 2019. The size of O. kenojei ranged from 5.9 to 34.5 cm in disc width (DW). O. kenojei was consumed mainly macrura (77.9%) and pisces (21.9%) in % IRI. But, brachyura, stomatopoda, cephalopods, and others showed a low ratio. The macruara feeding rate was highest in summer, whereas the proportion of pisces was the higher in winter than other seasons. 2019년 1월부터 12월까지 서해5도 주변해역에서 채집된 홍어 379개체의 위내용물 조성을 조사하였다. 홍어의 체반장은 5.9~34.5 cm의 범위를 보였고, 새우류가 가장 우점한 먹이생물 분류군으로 나타났으며, 그 다음으로 어류의 비율이 높았고, 그 외 집게류, 갑각류, 두족류 등이 낮은 비율로 섭식되었다. 새우류의 비율은 하계에서 가장 낮은 비율을 보였고, 동계에서는 높았으며, 어류는 하계에서는 높았고, 동계에서는 낮게 나타났다.
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지역, 성별 및 중량에 따른 참홍어(Beringraja pulchra)의 맛 및 영양 성분 비교
조현수 ( Hyun Su Jo ),김기현 ( Ki Hyun Kim ),김민지 ( Min Ji Kim ),김현정 ( Hyeon Jeong Kim ),권대현 ( Dae Hyeon Kwon ),임양재 ( Yang Jae Im ),허민수 ( Min Soo Heu ),김진수 ( Jin Soo Kim ) 한국수산과학회 2013 한국수산과학회지 Vol.46 No.2
This study investigated the taste and nutritional properties of domestic mottled skate Beringraja pulchra as affected by the area caught, sex, and weight. Regardless of these three parameters, free amino acids comprised the main factor affecting taste in all B. pulchras. Taste values for B. puIchra ranged from 2.24 to 3.61, which were much lower than values for other fish. The total amino acid content in B. pulchra ranged from 18.82 to 21.34 g/100g, similar to values in other fish. The major amino acids affecting both the taste value and total amino acid in B. pulchra were glutamic acid, aspartic acid, and lysine. Mineral content in B. pulchra was as follows: calcium. 252.7-288.3 mg/100g; phosphorus, 248.2-269.3mg/100g; potassium, 345.9-389.5 mg/100g; magnesium, 24.1-26.7mg/100g; and iron, 0.4-0.7mg/100g. Based on the results of free amino acid and taste value (used as an indicator to evaluate taste), and total amino acid and minerals (used as an indicator to evaluate nutritional value), the taste and nutritional properties of B. pulchra were not influenced by the area caught or weight, but were affected by the sex of the fish.
ScienceON
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