Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes of Food Compopents in Mesangi (Capsosiphon fulvecense), Gashiparae (Enteromorpha prolifera), and Cheonggak (Codium fragile) Depending on Harvest Times

채취시기에 따른 매생이, 가시파래 및 청각 식품 성분의 변화

  • Jung, Kyoo-Jin (Hotel Culinary and Baking, Jeonnam Provincial College) ;
  • Jung, Chun-Hee (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Pyeun, Jae-Hyeung (Hotel Culinary and Baking, Jeonnam Provincial College) ;
  • Choi, Young-Joon (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
  • 정규진 (전남도립남도대학 호텔조리제빵과) ;
  • 정춘희 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 변재형 (전남도립남도대학 호텔조리제빵과) ;
  • 최영준 (경상대학교 해양생물이용학부/해양산업연구소)
  • Published : 2005.06.01

Abstract

The change of food components in seaweeds, masangi (Capsosiphon fulvecense), gashiparae (Enteromorpha prolifera) and cheonggak (Codium fragile) was investigated at various harvest times. The crude protein was $34.1\~43.8\%$ for masangi and $22.5\~35.7\%$ for gashiparae, respectively. The content of glutamic acid, aspartic acid and leucine among total amino acid was high. The major free amino acids were proline and alanine for masangi, asparagine and glutamic acid for gashipare, and hdyrolxyproline, glutamic acid and alanine for cheonggak. In gashipare, the content of aspargine was greatly decreased, while one of sarcosine was increased in March. The ratio of polyene was $63.91\~74.04\%$ for masangi, $62.87\~68.23\%$ for gashipare, and $40.26\~44.61\%$ for cheonggak. The levels of Ca, K, Mg and Fe were high. In masangi and gashiparae, the chlorophyll a and b was greatly decreased in March.

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