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KMID : 1011620090250060690
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 6 p.690 ~ p.702
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Nutritional Properties, as Food Resources for Menu Development, of Cubed Snailfish, Shaggy Sea Raven, and Two Kinds of Wild Vegetables that are Staple Products in Samcheok
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서정희:Surh Jeong-Hee
김종옥:Kim Jong-Ok/김미현:Kim Mi-Hyun/이재철:Lee Jae-Choel/양희완:Yang Hee-Wan/이병용:Lee Byung-Yong/김미영:Kim Mi-Young/윤선주:Yun Sun-Ju/정혜련:Jeong Hye-Ryeon
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Abstract
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Liparis tessellatus(cubed snailfish), Hemitripterus villosus(shaggy sea raven), Ligularia fischeri, and Cirsiu setidens, which are staple products in Samcheok, were studied as food resources for the development of a representative local menu. Thus, their nutritional compositions were analyzed, and the resulting values were used to assess the nutritional characteristics of the newly-developed menu. In Liparis tessellatus and Hemitripterus villosus, the organic components including protein and fat tended to be lower than the corresponding values referred to as the ‘Seventh Revision Food Composition Table’ (2006), which was presumably linked to the spawning period of the fish. The contents of Zn, Cu, and Mg, which are nutritionally important even though the consumption of these minerals by Koreans is not sufficient, were determined to 0.5, 0.2, and 34.3 mg/100 g for Ligularia fischeri, and 26.2, 1.1, and 147.7 mg/100 g for dried Cirsiu setidens. Cirsiu setidens cultivated in Samcheok contained noticeably higher amounts of calcium, zinc, and iron, and its calcium level was more than an order of magnitude higher than that provided by the Food Composition Table. This might be associated with the fact of that Samcheok is abundant in lime which consists of calcium-containing inorganic materials. n-3 fatty acids including docosahexaenoic acid(DHA) accounted for 21% and 13% of the total fatty acids, for Liparis tessellatus and Hemitripterus villosus, respectively, and the major amino acids were glutamic acid, aspartic acid, glycine, and alanine for both fish. One of the newly developed menus, Cirsiu setidens hae-jang-gook, was nutritionally superior to the corresponding menu that used dried radish leaves, a typical ingredient in hae-jang-gook, in terms of the protein, iron, and zinc contents. Rice pottage cooked with Liparis tessellatus instead of abalone was high in protein, calcium, iron and zinc, where one serving provided 29.1, 15.4, 31.0, and 27.8% of their Reference Intake (RI)s, respectively.
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KEYWORD
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cubed snailfish, shaggy sea raven, Ligularia fischeri, Ligularia fischeri, menu development
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