성게 알의 아미노산과 지방산 조성

• 영문명: The Composition of fatty acid and amino acid for sea urchin
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 남현근(Nam Hyun Keun)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제3권 제1호, 33~37쪽, 전체 5쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 1986.05.30

영문 초록

The composition of fatty acid and amino acid for Seong-ge-al(sea urchin) were analysed by the automatic analyser. There are two kind of samples such as raw and saited, fermented one. The results obtained are as follows. 1. In the general composition, crude protein, crude lipid and ash as 15.8%, 3.5% and 2.2%, respectively. The raw sample showed pH 5.6 value. 2. In case of amino acid, it contained 17 different kind of amino acids. Among them, a lot of glutamic acid, aspartic acid, arginine, glycine and valine were contained. 3. In case of fermentation period, threonine, histidine, lysine and arginine were increased a little bit. 4. In case of fatty acid, it contained 13 different kind of fatty acids. Among them, a lot of palmitic acid, behnic acid, linoleic acid and arachidonic acid were contained.

목차

ABSTRACT

I. 서론

II. 재료 및 방법

III. 결과 및 고찰

IV. 결론

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