Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Nutritional Characterization of the Uncooked Skipjack Tuna Katsuwonus pelamis Frame as a Basic Resource for Flavor-enriching Concentrates

향미강화농축물 소재로서 비가열 가다랑어(Katsuwonus pelamis) 프레임의 영양학적 품질 특성

  • Lim, Chi-Won (Food Safety and Processing Research Division, National Institute of Fisheries Science) ;
  • Sung, Sang Wook (Food Business Unit, Strategy Planning Division) ;
  • Heu, Min Soo (Department of Food and Nutrition, Gyeongsang National University) ;
  • Kim, Jin-Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
  • 임치원 (국립수산과학원 식품위생가공과) ;
  • 성상욱 (대상 중앙연구소) ;
  • 허민수 (경상대학교 식품영양학과) ;
  • 김진수 (경상대학교 수산식품산업화 기술지원센터)
  • Received : 2017.06.26
  • Accepted : 2017.09.08
  • Published : 2017.10.31
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Abstract

We investigated the nutritional characteristics of the uncooked Skipjack tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was $5.0-8.2^{\circ}$, being highest in U-STF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.

Keywords

References

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