Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Food Component Characteristics of Skipjack (Katsuwonus pelamis) and Yellowfin Tuna (Thunnus albacares) Roes

가다랑어 및 황다랑어 알의 식품성분 특성

  • Heu, Min-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hye-Suk (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Jung, Soon-Cheol (SaJO Industries Co.) ;
  • Park, Chan-Ho (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Hea-Jin (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Yeum, Dong-Min (Dept. of Food Processing and Baking, Yangsan College) ;
  • Park, Ho-Sang (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Chun-Gon (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
  • 허민수 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 김혜숙 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 정순철 (사조산업(주)) ;
  • 박찬호 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 박혜진 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 염동민 (양산대학 식품가공제과제빵과) ;
  • 박호상 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 김춘곤 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생물이용학부/해양산업연구소)
  • Published : 2006.02.01
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Abstract

For the effective utilization of tuna processing byproducts such as roes of skipjack tuna (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacores) as a food resource, the roes of skipjack and yellowfin tuna were examined on food component characteristics and also compared to those of Alaska pollack (Theragra chalcogramma). The concentrations of heavy metal in both roe of the skipjack and yellowfin tuna were below the reported safety limits, therefore, these roes appeared to be safe as a raw material for food resource. The contents of crude protein were 21.4% in the skipjack tuna roe and 21.5% in the yellow fin tuna roe, which showed to be the major component in tuna roes. The prominent amino acids of total amino acids were aspartic acid, glutamic acid, leucine and lysine, and these amino acids were comprise to be 38.4-41.2% of total amino acid in both tuna roes. The total lipid content were 2.1 % in the skipjack tuna roe and 2.0% in the yellofin tuna roe. The major component of total lipid was found to be triglyceride in both tuna roes (skipjack tuna roe, 93.3%; yellow fin tuna roe, 92.0%), which was high in the compositions of 16:0, l8:1n-9, and 22:6n-3. The content of DHA in total lipid of the tuna roes (skipjack tuna roe, 29.9%; yellowfin tuna roe, 36.3%) were higher than that of Alaska pollack roe (18.1%). Based on the results of the proximate composition, mineral, amino acid and lipid characteristic, roes of skipjack tuna and yellowfin tuna showed potential as a raw material for food.

Keywords

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