DOI QR코드

DOI QR Code

Fish-frame을 이용한 snack의 제조 및 특성

Preparation and Characteristics of Fish-frame-added Snacks

  • 강경태 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Kang Kyung-Tae (Division of Marine Life Science/Institute of Marine Industry Gyeongsang National University) ;
  • Heu Min-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim Jin-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
  • 발행 : 2006.06.01

초록

Fish-frames are processing byproducts, which are left after obtaining fillets or muscle during fish processing. The fish-frame generally consists of muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). We used fish-frame powder (FFP) of chum salmon and skipjack tuna to prepare and characterize snacks for human consumption with different proportions of FFP. The crude protein and lipid contents of fish-frames were 16.3 and 9.4% for chum salmon and 18.6 and 8.3% for skipjack tuna, respectively. The volatile basic nitrogen (30.6 mg/100 g) and browning index (0.393) of FFP from chum salmon were lower than those of FFP from skipjack tuna. Thus, the FFP of chum salmon was better for making snacks than that of skipjack tuna. Five snacks were prepared with 0, 10, 20, 30, and 40% (w/w) substitution ratios of FFP from chum salmon. The moisture content of the snacks decreased (33.6 to 11.5%) with increasing FFP substitution ratio, whereas crude ash (2.9 to 7.5%), protein (11.4 to 18.4%) and lipid (13.7 to 35.1%) increased. Sensory scores for the texture and taste of the snack with 30% FFP were significantly higher (p<0.05) than those for other snacks; the color and flavor scores of all snacks did not differ significantly. The major fatty acids in the snacks were 16:0 and 18:0 as saturates, 18:1n-9 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes. Snacks with FFP contained small amounts of EPA (0.5 to 0.8%) and DHA (1.3 to 1.8%) in the total lipid composition. The total amino acid content (16.08 g/100 g) of the snack with 30% FFP was higher than that of the snack without FFP (11.18 g/100 g), and the major amino acids were aspartic acid, glutamic acid, glycine, leucine, and lysine. The calcium and phosphorus contents of the snack with 30% FFP were 1,272 mg/100 g and 854 mg/100 g, respectively, and their ratio was the optimal range (2:1 to 1:2) for body absorption efficiency.

키워드

참고문헌

  1. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC, 69-74
  2. Benjakul, S. 1997. Utilization of wastes from Pacific whiting surimi manufacturing: Proteinases and protein hydrolysate. Ph.D. Thesis. Oregon State University, USA
  3. Bligh, E.G. and W.J. Dyer. 1959. A rapid method of lipid extraction and purification. Can. J. Biochem. Phsiol., 37, 911-917 https://doi.org/10.1139/o59-099
  4. Crapo, C. and B. Himelbloom. 1994. Quality of mince from Alaska pollack (Theragra chalcogramma) frames. J. Aqua. Food Prod. Technol., 3, 7-17 https://doi.org/10.1300/J030v03n01_03
  5. Ezawa, L 1994. Osteoporosis and foods. Food Chemical, 1, 42-46
  6. Hirano, T., T. Suzuki and M. Suyama. 1987. Changes in extractive components of bigeye tuna and Pacific halibut meats by thermal processing at high temperature of Fo values of 8 to 21. Bull. Japan. Soc. Sci. Fish., 53, 1457-1461 https://doi.org/10.2331/suisan.53.1457
  7. Jeong, B.Y., B.D. Choi, S.K. Moon, J.S. Lee and W.G. Jeong. 1998. Fatty acid composition of 35 species of marine invertebrates. J. Fish. Sci. Technol., 1, 153-158
  8. Kim, J.S. 2004. Principle of Food Processing. Youil Publishing Co., Busan, Korea, 89-98
  9. Kim, J.S. and J.W. Park. 2004. Characterization of acidsoluble collagen from Pacific whiting surimi processing byproducts. J. Food Sci., 69, 637-642 https://doi.org/10.1111/j.1365-2621.2004.tb09912.x
  10. Kim, J.S., D.M. Yeum and D.S. Joo. 1998c. Improvement of the functional properties of surimi gel using fish bone. Agric. Chem. Biotechnol., 41, 175-180
  11. Kim, J.S., D.M. Yeum, H.G. Kang, I.S. Kim, C.S. Kong, T.G. Lee and M.S. Heu. 2002. Fundamentals and Applications for Canned Foods. 2nd ed. Hyoil Publishing Co., Seoul, Korea, 276-277
  12. Kim, J.S., J.D. Choi and D.S. Kim. 1998b. Preparation of calcium-based powder from fish bone and its characteristics. Agric. Chem. Biotechnol., 41, 147-152
  13. Kim, J.S., J.D. Choi and J.G. Koo. 1998a. Component characteristics of fish bone as a food source. Agric. Chem. Biotechnol., 41, 67-72
  14. Kim, J.S., M.L. Cho and M.S. Heu. 2000c. Preparation of calcium powder from cooking skipjack tuna bone and its characteristics. J. Kor. Fish. Soc., 33, 158-163
  15. Kim, J.S., S.K. Yang and M.S. Heu. 2000b. Component characteristics of cooking tuna bone as a food resource. J. Kor. Fish. Soc., 33, 38-42
  16. Kim, S.K., PJ. Park and G.H. Kim. 2000a. Preparation of sauce from enzymatic hydrolysates of cod frame protein. J. Kor. Soc. Food Sci. Nutr., 29, 635-641
  17. KNS (The Korean Nutrition Society). 2000. Recommended dietary allowances for Koreans, 7th ed. Chungang Publishing Co., Seoul, Korea, 157-166
  18. Lee, C.K., J.S. Choi, Y.J. Jeon, H.G. Byun and S.K. Kim. 1997. The properties of natural hydroxyapatite isolated from tuna bone. J. Kor. Fish. Soc., 30, 652-659
  19. MSWJ (Ministry of Social Welfare of Japan). 1960. III. Volatile basic nitrogen. In Guide to Experiment of Sanitary Infection. Kenpakusha, Tokyo, 30-32
  20. Moon, S.K., B.D. Choi and BY. Jeong. 2000. Comparison of lipid classes and fatty acid compositions among eight species of wild and cultured seawater fishes. J. Fish. Sci. Technol., 3, 118-125
  21. Nagai, T. and N. Suzuki. 2000. Preparation and characterization of several fish bone collagens. J. Food Biochem., 24, 427-436 https://doi.org/10.1111/j.1745-4514.2000.tb00711.x
  22. Okiyoshi, H. 1990. Function of milk as a source of calcium supply. New Food Ind., 32, 58-64
  23. Park, J.W. 2000. Surimi and Surimi Seafood. Marcel Dekker. New York. 23-58
  24. Park, Y.H., D.S. Chang and S.B. Kim. 1995. Seafood Processing and its Utilization. Hyungsul Publishing Co., Seoul, Korea, 73-407
  25. RNI (Rural Nutrition Institute). 1991. Food Composition table. 4th ed. Rural Nutrition Institute, Seoul, Korea, 262-263
  26. Shizuki, O. 1981. Fish bone. New Food Ind., 23, 66-72
  27. Tsutagawa, Y., Y Hosogai and H. Kawai. 1994. Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J. Food Hyg. Soc. Japan., 34, 315-318
  28. Watanabe, H., M. Takewa, R. Takai and Y Sakai. 1985. Cooking rate of fish bone. Bull. Jap. Soc. Fish., 54, 2047-2050
  29. Wendel, A.P. 1999. Recovery and utilization of Pacific whiting frame meat for surimi production. Ph.D. Thesis. Oregon State University, USA

피인용 문헌

  1. 붕장어 Frame을 이용한 스낵의 제조 및 특성 vol.35, pp.10, 2006, https://doi.org/10.3746/jkfn.2006.35.10.1467
  2. 생선 곰탕 잔사를 이용한 스낵의 제조 vol.37, pp.1, 2006, https://doi.org/10.3746/jkfn.2008.37.1.97