Chemical Properties of Sea Tangle (Saccharina. japonica) Cultured in the Different Depths of Seawater 


Vol. 17,  No. 4, pp. 395-405, Dec.  2011


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  Abstract

To develop the technology for cultivation of high-density seaweed, sea tangle was cultured from varying depths(0.5 m,3 m) of seawater at Gijang and Wando area. Proximate composition, component sugar, total amino acid, fatty acid composition, and element composition of different parts of sea tangle (Saccharina japonica) have been examined. Significant differences were found in the amount of crude protein and ash content in lower, middle, and upper parts of algal blades. The upper parts of the sea tangle was rich in crude protein, while lower parts was rich in crude ash. Crude lipid content was higher in the middle parts than those of the other parts. The component sugars were not significantly different from all parts of algal blades. The highest content of most of the amino acids were found in the upper parts of the blades. The amount of saturated fatty acids concentrated mostly in lower parts of blades, while the content of polyunsaturated fatty acids concentrated in the upper parts. The highest N element contents were found in upper part of algal blades. However, the contents of those chemical component were not affected by the depths of seawater.

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  Cite this article

[IEEE Style]

S. TS, X. Z, D. YW, J. SI, W. HC, K. NG, "Chemical Properties of Sea Tangle (Saccharina. japonica) Cultured in the Different Depths of Seawater," Clean Technology, vol. 17, no. 4, pp. 395-405, 2011. DOI: .

[ACM Style]

Shin TS, Xue Z, Do YW, Jeong SI, Woo HC, and Kim NG. 2011. Chemical Properties of Sea Tangle (Saccharina. japonica) Cultured in the Different Depths of Seawater. Clean Technology, 17, 4, (2011), 395-405. DOI: .

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pISSN : 1598 - 9712
eISSN : 2288 - 0690

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