Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 33 Issue 1
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- Pages.38-42
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- 2000
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Component characteristics of cooking tuna bone as a food resource
식품소재로서 자숙 다랑어류뼈의 성분 특성
- KIM Jin-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
- YANG Soo-Kyung (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
- HEU Min-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
- Published : 2000.01.01
Abstract
Thig study was conducted to get a knowledge on chemical components of the cooked tuna bones (skipjack tuna bone and yellowfin tuna bone) as a food resource. The crude protein of tuna bone was around
참치통조림 가공 부산물인 다랑어류뼈를 식품소재와 같이 효율적으로 이용하기 위한 일련의 기초자료로서 가다랑어뼈 및 황다랑어뼈의 식품성분 특성에 대하여 검토하였다. 다락어류뼈의 건물당 조단백질 함량은