|
KMID : 1134820080370040477
|
|
Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 4 p.477 ~ p.484
|
|
|
Food Component Characteristics of Tang from Conger Eel By-products
|
|
Heu Min-Soo
Lee Take-Sang
Kim Hye-Suk
Jee Seung-Joon
Lee Jae-Hyoung
Kim Hyung-Jun
Yoon Min-Seok
Park Shin-Ho
Kim Jin-Soo
|
|
|
Abstract
|
|
|
For the effective use of the conger eel by-products, such as head and frame, Tang, which is the Korean-type
soup, from conger eel by-products (TCEB) was developed and its food component characterization was
compared with that of commercial Chueotang, loach Tang. According to the results of viable cells and coliform
group of TCEB heated at 115oC for various times, the reasonable F0 value was 8 min. The proximate composition
of TCEB was 90.7% for the moisture, 4.8% for the protein, 2.6% for the lipid, and 1.5% for the ash. The
extractive-nitrogen content of TCEB was 243.1 mg/100 g, which was higher than that of commercial
Chueotang, 208.0 mg/100 g. The total amino acid content of TCEB was 4,310 mg/100 g and its major amino
acids were glutamic acid (637.3 mg/100 g, 14.8%), glycine (409.1 mg/100 g, 9.5%) and alanine (404.4 mg/100
g, 9.3%). TCEB was not felt in the sensual fish odor and its sensual taste was good. The health functional
properties for health of TCEB were 1.29 as a PF (protection factor) for antioxidative activity and 39.4% for
angiotensin Ⅰ converting enzyme (ACE) inhibiting activity.
|
|
|
KEYWORD
|
|
|
conger eel, by-products, conger eel products, Tang from conger eel by-products, Chueotang
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|