시판 조미 멍게(Halocynthia roretzi)의 식품학적 품질특성

This study investigated the food biochemical chacerizatikon df commercial seasoned sea squirt Halocynthia roretzi (CSS). The pruximate composition of CSS was 77.2-82.7% moisture, 7.1-9.1% crude ptotein, 0.3-2.6% crude linpid and 3.5-6.3% ash Taste compound contents ofCSS were 2.3-5.4% salinity(saltiness),0.42-1.12g/100g total acidity (soumess) and 11.9-330.2mg/100g amino nitrogen(taste intensity). The Hunter color values ofCSS were 23.79-32.50 for lightnes, 9.97-20.45 for redness, 14.01-20.96 for yellowness and 64.50-76.63 for color difference.The odor intensity ofCSS was 35.0-62.0. Acconding to these results, there large differences in proximate composi- tion, taste compounds, Hunter color values and odor intensity ofCSS. Viable cell counts ranged from 6.20 to 7.69 log (CFU/g), and mkost of the viable cells comprised oflactic acid-forming bacteria. CSS was not detectedin the coliform group.