SUITABILITY CYNTHIA RORETZI DRASCHE FOR PROCESSING

우렁쉥이의 가공적성

This study was attempted to establish the basic data for evaluating the processing suitability of Cynthia roretzi which is one of the most tasty sea foods in Korea. The results are as follows: The moisture content was increased from November to January. From this period to March, moisture was decreased and increased again from April. Protein content was high from August to November and lipid content was relatively high from June to February. From March to May the content of glycogen was 7.3 to 7.5 percent. From this period to February glycogen was decreased rapidly. By the results of condition index and chemical composition of Cynthia roretzi, the suitable harvest season as raw materials for processing seems to be from March to June.

양식우렁쉥이의 년중 월별비만도와 화학성분을 측정하여 가공적성은 조사한 결과는 다음과 같다. 1. 비만도는 $4\~7$월과 $10\~12$월에 높다. 2. 단백질은 $3\~6$월과 $8\~11$월에 함량이 많아 각각 $5.9\~6.8\%$와 $6.5\~8.4\%$였다. 그리고 회분도 같은 기간에 약간 높았다. 지질은 8월과 12월에 함량이 많았으며 각각 $2.45\%$와 $2.7\%$였다. 글리코겐함량은 $3\~5$월과 $9\~10$월에 많았으며 각각 $7.3\~7.8\%$와 $5.2\~6.0%$였다. 3. 비만도 및 화학성분 측정 결과로서 가공적기을 판단한다면 $3\~6$월이 가장 적합한 시기라고 볼수 있다.