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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Taurine Contents in Commercial Milks, Meats and Seafoods

시판우유과 육류 . 해산물중 타우린 함량

  • 김을상 (단국대학교 식품영양학과) ;
  • 김중섭 (단국대학교 식품영양학과) ;
  • 문현경 (단국대학교 식품영양학과)
  • Published : 1999.02.01
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Abstract

Taurine content was determined by HPLC equipped with RF detector in commercial milks, meats, edible viscera, ham, sausage, fishes and shellfishes, mollusca and crustacea. Taurine contained 1.06~1.57mg/100g in milks, 37.9~169.8mg/100g in lean meats, 11.3~192.4mg/100g in viscera, 45.0~109.1 mg/100g in ham, 11.7~26.0mg/100g in sausage, 31.6~431.9mg/100g in fishes, 125.9~1078.8mg/100g in shellfishes, 340.2~ 1305.6mg/100g in mollusca and 79.3~316.5mg/100g in crustacea. Webfoot octopus had the highest content of 1,306mg/100g, followed by small ark shell(1,079mg/100g), little neck clam (868mg/100g), hard shelled mussel(852mg/100g) and beka squid(734mg/100g).

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References

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