Nutritional Composition Changes in Skate (Raja kenojei) during Different Ripening Periods

Jae-Ho Hwang¹, Bok-Mi Jung², Sung-Ju Rha¹, Jin-Man Kim³, Seon-Jae Kim⁴ and Tai-Sun Shin^2*

¹College of Fisheries and Ocean Sciences, Chonnam National University, Yeosu 550-749, Korea, E-mail: shints@chonnam.ac.kr

²Division of Food Nutrition Science, Chonnam National University, Korea, E-mail: shints@chonnam.ac.kr

³Department of Biotechnology, Chonnam National University, Yeosu 550-749, Korea, E-mail: shints@chonnam.ac.kr

⁴Department of Marine Bio Food, Chonnam National University, Yeosu 550-749, Korea, E-mail: shints@chonnam.ac.kr

^*Corresponding Author: Tai-Sun Shin, Division of Food Nutrition Science, Chonnam National University, Gwangju 500-757, Korea, Tel: +82-61-659-7415, Fax: +82-61-659-7415