전복의 생육 단계, 즉 1, 2, 3 및 4년생의 육과 내장의 이화학적 성분분석 결과를 비교 하였다. 육의 조단백질은 4년생이 로 가장 많은 함량을 보였다. 조지방은 4년생이 로 가장 많았으며, 회분은 1년생이 로 2년생의 와는 유의적인 차이로 가장 많은 함량 이었다. 그리고 3, 4년생 전복의 탄수화물 함량은 1, 2년생과는 유의적인 차이로 다소 높은 함량 이었다. 육과 내장을 비교하면 육이 수분과 조단백질 함량이 많고, 내장이 조지방, 회분

We compared the physicochemical properties of meat and viscera with regard to the age of abalone (1-, 2-, 3- and 4-year-old abalone). With respect to total amino acids, the level was highest in 1-year-old abalone, at , whereas 4-year-old abalone had the lowest value of . In the viscera, 3-year-old abalone had the greatest level of total amino acids, at , whereas 1-year-old abalone had the lowest, at . The level of total free amino acids in meat tended to increase with age whereas that of the viscera fell. The level of polyunsaturated acids decreased with age in meat. The concentration of chondroitin sulfate in both meat and viscera tended to increase with age. This was especially noticeable in meat. The level in 1-year-old abalone, (w/w), rose to in 4-year-old abalone, with statistical significance. On the other hand, the collagen level in both meat and viscera decreased with age. Again, this was particularly noticeable in meat, where the concentration in 1-year-old abalone, , fell remarkably to the value of in 4-year-old abalone. We have thus provided basic data for research on abalone.

• 이영재
• 박정욱
• 박인배
• 신궁원
• 조영철
• 고소미
• 강성국
• 김정목
• 김해섭