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고등어 및 망치고등어육의 부위별 생화학적 특성 비교
A Comparison of the Biochemical Characteristics of Different Anatomical Regions of Chub (Scomber japonicus) and Blue Mackerel (Scomber australasicus) Muscles

배진한    (국립수산물품질검사원   ); 윤성호    (경성대학교 식품생명공학과   ); 임선영    (한국해양대학교 해양환경.생명과학부  );
  • 초록

    Chub and blue mackerels are popular fish resources in Korea, but little is known about each biochemical characters of different anatomical regions. To investigate biochemical characters of chub and blue mackerels, three ordinary muscle regions were identified by their fin position; namely anterior, median, posterior. In addition, red muscle, as a dark muscle, was obtained from beneath the lateral line to compare with ordinary muscles. Proximate and lipid-class compositions did not show any discernible trends in the different anatomical ordinary muscles from mackerel of the same kind, while significant differences between ordinary and red muscles in the same mackerel, or between chub and blue mackerels, were observed. Red muscles from both mackerels had higher levels in lipids with higher neutral lipid class compared with ordinary muscles. The major difference between chub and blue mackerels was the levels of lipids and neural lipid class, indicating that all muscles from chub mackerel showed higher levels of neural lipids compared with those of blue mackerel (P


  • 주제어

    Chub mackerel .   Blue mackerel .   Proximate composition .   Fatty acids .   Amino acids.  

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  • 이 논문을 인용한 문헌 (4)

    1. Moon, Soo-Kyung ; Kim, In-Soo ; Hong, Seok-Nam ; Lim, Dong-Hoon ; Jeong, Bo-Young 2010. "Changes in the Proximate and Fatty Acid Compositions of Chub Mackerel, Scomber japonicus Muscle during Cultivation" 한국수산과학회지 = Korean journal of fisheries and aquatic sciences, 43(6): 589~597     
    2. Nam, Ki-Ho ; Jang, Mi-Soon ; Lee, Doo-Seog ; Yoon, Ho-Dong ; Park, Hee-Yeon 2011. "Effect of Green Tea and Lotus Leaf Boiled Water Extracts Treatment on Quality Characteristics in Salted Mackerel during Storage" 한국식품저장유통학회지 = Korean journal of food preservation, 18(5): 643~650     
    3. 2011. "" Food science and biotechnology, 20(3): 709~714     
    4. Kim, Young-Min ; Choi, Jeong-Wook ; Lee, Min-Kyeong ; Kim, Cho-Rong ; Jung, Jae-Hun ; Park, Joo-Hyun ; Kim, Koth-Bong-Woo-Ri ; Ahn, Dong-Hyun ; Hong, Chang-Wook ; Lee, Ju-Woon ; Choi, Jae-Hyuk ; Jang, Myung-Kee ; Nam, Taek-Jeong 2016. "Changes in Physicochemical Indicators in Mackerel Scomber japonicus Muscle according to Refrigerated Storage Duration" 한국수산과학회지 = Korean journal of fisheries and aquatic sciences, 49(6): 737~742     

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