키조개(Atrina pectinata)의 營養成分-2

• 영문명: Nutrient Compositions of the Pen Shell, Atrina pectinata -2 - Proximate Composition and Total Amino Acid Profile -
• 발행기관: 전남대학교 수산과학연구소
• 저자명: Kyu Jung CHOE(崔圭檉)
• 간행물 정보: 『수산과학연구소 논문집』제2권, 40~45쪽, 전체 6쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 1993.12.30

영문 초록

To investigate food components of the pen shell, Atrina pectinata, the collected samples were divided into two groups: smooth shells (Type A) and coarse shells (Type B), and the proximate composition and the amino acid profile of the adductor, and the soft part (except for the adductor) of each group was invertigated. The protein of the adductor was much higher content(18.0-24.0g/100g) than that of the soft part (9.2~11.7g/100g), whereas the moisture content of the adductor was lower than that of the soft part. The fat and lime content of the soft part were higher than those of the adductor rainging from 5.0 to 5.8g/100g. Amino acids were much more contained in the adductor than in the soft part, and the soft part was occupied by aspartic acid, glutamic acid, alanine, leucine, lysine, and arginine, whose content was above 50% of the total amino acid. The highly contained lysine and alanine giving a sweet taste, the glutamic acid giving a savory taste, and the arginine giving a good taste in the flesh were considered to play an important role of a unique taste of the pen shell itself. The proximate composition and amino acid profile of the pen shell showed no apparent difference between Type A and Type B.

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