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학술저널

꽃게, Portunus trituberculatus (Miers)의 탈피 중 영양성분 변화

Nutritional Composition Changes in Blue Crab, Portunus trituberculatus (Miers) during Molting Stages

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본 연구는 꽃게의 탈피 과정 중 근육과 소화관의 영향학적 조성을 분석하고자 수행되었다. 디지털 경도계를 이용해 3개의 그룹(부드러움, 중간, 딱딱함)으로 꽃게를 구분하였다. 주요 구성아미노산은 glutamicacid, arginine, aspartic acid, lysine, leucine, glycine이었다. 주요 유리아미노산은 arginine, proline, glycine, taurine, lysine, alanine이었다. 유리당에 있어서, 4개가 근육에서 5개가 소화관에서 확인되었다. Glucose가 우점적이었고, 근육에서는 ribose, fructose, rhamnose 순이었고, 소화관에서는 mannose, ribose, fructose, rhamnose 순이었다. 7개의 유기산에 있어서, 근육에서는 lactic acid가 우점적이었고 acetic acid, citric acid, succinic acid, tartaric acid, oxalic acid, malic acid 순이었고, 소화관에서는 tartaric acid, acetic acid, succinic acid, citric acid, oxalic acid, malic acid 순이었다.

This study investigated the nutritional composition of muscle and digestive organs in the blue crab during molting stages. Three types (soft, medium, hard shells) of blue crabs were divided by using digital durometer. The major amino acids in the samples were glutamic acid, arginine, aspartic acid, lysine, leucine, and glycine. The abundant free amino acids in the samples were arginine, proline, glycine, taurine, lysine, and alanine. Four free sugars were found in the muscle but five in the digestive organs. Glucose was predominant, followed by ribose, fructose, and rhamnose in the muscle but mannose, ribose, fructose, and rhamnose in the digestive organs. Among the seven organic acids in the muscle of blue crab, lactic acid was predominant, followed by acetic acid, citric acid, succinic acid, tartaric acid, oxalic acid, and malic acid, but tartaric acid, acetic acid, succinic acid, citric acid, oxalic acid, and malic acid in the digestive organs.

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