한국수산과학회

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  • eISSN : 2234-1757

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kfas, vol. 50, no. 4, pp.453-457, August, 2017
DOI. https://doi.org/10.5657/KFAS.2017.0453

Characteristics of Food Nutrition Component of Limpets Cellana spp. 삿갓조개류의 식품 영양성분 특성

문수경·김인수·정보영*
경상대학교 식품영양학과/농업생명과학연구원

The proximate, fatty acid and dimethyl acetal (DMA) composition, and mineral and total amino acid content of limpets
Cellana spp. were studied. Limpets contained 17.6% protein, 1.82% lipids, and 1.28% ash. The most prominent
fatty acids in limpets were 20:4n-6, 20:5n-3, 18:1n-9, 16:0, 18:0, and 22:2 nonmethylene-interrupted diene (7,13).
Limpets contained significant amounts of 18:0DMA (7.79%) and 20:0DMA (2.45%) derived from plasmalogen.
They also contained large amounts of calcium (192.4 mg/100 g) and iron (9.4 mg/100 g), which are components of
limpet teeth. The most prominent total amino acids were glutamic acid, arginine, aspartic acid, leucine, lysine, and
glycine. These results suggest that limpets are a good source of n-3 and n-6 fatty acids, plasmalogen, calcium iron,
and arginine.

Keyword : Amino acid, Fatty acid, Limpets Cellana spp., Mineral, Proximate composition

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