Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Comparisons of Food Component Characteristics of Wild and Cultured Edible Pufferfishes in Korea

자연산과 양식산 식용복어의 성분 비교

  • Hwang, Seok-Min (Department of Food Service Mgmt and Culinary, Changshin University) ;
  • Oh, Kwang-Soo (Department of Seafood Science and Technology/Institute of Agriculture and Life Science, Gyeongsang National University)
  • 황석민 (창신대학교 외식조리학과) ;
  • 오광수 (경상대학교 해양식품공학과/농업생명과학연구원)
  • Received : 2013.10.29
  • Accepted : 2013.11.25
  • Published : 2013.12.31
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Abstract

To identify the food component characteristics of seven edible pufferfishes (five wild pufferfishes including striped puffer Takifugu xanthopterus; eyespot puffer Takifugu chinensis; purple puffer Takifugu porphyreus; rough-backed puffer Lagocephalus wheeleri; and grass puffer Takifugu niphobles; and two cultured pufferfishes including yellow puffer Takifugu obscurus, and tiger puffer Takifugu rubripes) in Korea, the proximate, fatty/amino acid, chemical and taste compositions were investigated. The proximate compositions were not significantly different among the sampled pufferfishes, whereas grass puffer had lower moisture and crude lipid levels contents, and higher crude protein and ash contents than the other species. The total amino acid levels in wild and cultured pufferfishes were 14,941.6-16,427.9 mg/100 g, and the major amino acids were aspartic acid, glutamic acid, glycine, alanine, leucine, lysine and arginine. Regarding the fatty acid and mineral compositions, the major fatty acids included 22:6n-3, 16:0, 18:1n-9, 20:5n-3, 18:0, 20:4n-3, and 22:5n-3 in that order, and there was a little difference among the sampled pufferfishes. Grass puffer had a higher monoenes ratio, i.e., 16:1n-7 and 18:1n-9, and a lower polyenes ratio than the other pufferfishes. The main minerals detected K, P, Na, S and Ca. Regarding the taste-active compounds, the free amino acid contents of pufferfish extracts were 236.4-428.1 mg/100 g, consisting primarily of taurine, lysine, proline, glycine, alanine and arginine in that order. The amino nitrogen content of the pufferfishes was 84.5-156.4 mg/100 g, and there was a little difference among the species. As for taste intensity, the total taste value of the purple puffer was higher than that of the other pufferfishes.

Keywords

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