Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Preparation and Characterization of Canned Skipjack Tuna Katsuwonus pelamis as a Health Food

헬스케어용 가다랑어(Katsuwonus pelamis) 통조림의 제조 및 특성

  • Kim, Hyeon-Jeong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Min-Ji (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Ki-Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Ji, Seung-Jun (Sajo Industry Ltd Co.) ;
  • Lim, Kyung-Hun (Sajo Industry Ltd Co.) ;
  • Park, Kwon-Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Shin, Joon-Ho (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Department of Food Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 김현정 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김민지 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김기현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 지성준 (사조산업) ;
  • 임경훈 (사조산업) ;
  • 박권현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 신준호 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 허민수 (경상대학교 식품영양학과) ;
  • 김진수 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2012.03.23
  • Accepted : 2012.06.05
  • Published : 2012.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to prepare canned skipjack tuna Katsuwonus pelamis in the mixture of isotonic beverage and tomato paste (ST-S) for use as a health food. An analysis of the time-temperature profile and viable cells showed that a reasonable F0 value for ST-S preparation was 4 min. The proximate composition of ST-S was 76.8% moisture, 20.2% crude protein, 0.8% crude lipid, 1.7% ash and 0.5% carbohydrate. The calorie content of ST-S was 94.8 kcal, which is 47.4% lower than that of commercial canned skipjack tuna in oil (ST-O) and 2.2% lower than that of commercial chicken breast in water (CB-B). The total amino acid content of ST-S was 18.54 g/100 g, which is 31.4% lower than that of ST-O and 7.9% lower than that of CB-B. The major amino acids in ST-S were aspartic acid and glutamic acid. An enrichment effect due to such minerals as phosphorus, potassium and iron would be expected on consuming 100 g of ST-S. The major fatty acids in ST-S were 16:0 (27.4%), 18:1n-9 (14.3%) and 22:6n-3 (27.8%), which are different from those in ST-O and CB-B. The major free amino acids in ST-S were glutamic acid (8.1%), histidine (38.6%) and its related dipeptide, such as anserine (15.7%). In an evaluation of taste, flavor and color, ST-S was found to be superior to ST-O and CB-B.

Keywords

References

  1. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC, USA, 69-74.
  2. AOCS. 1990. In AOCS Official Method Ce 1b-89. In official Methods and Recommended Practice of the AOCS, (4th ed.), AOCS, Champaign, IL, USA.
  3. APHA. 1970. Recommended Procedures for the Bacteriological Examination of Sea Water and Shellfish. 4th ed. APHA (The American Public Health Association) Inc. New York, USA, 28-47.
  4. Begum G, Cunliffe A and Leveritt M. 2005. Physiological role of carnosine in contracting muscle. Int J Sport Nutr Exerc Metabol 15, 493-514. https://doi.org/10.1123/ijsnem.15.5.493
  5. Bligh EG and Dyer WJ. 1959. A rapid method of lipid extraction and purification. Can J Biochem Physiol 37, 911-917. https://doi.org/10.1139/o59-099
  6. Cha YJ and Cadwallader KR. 1998. Aroma-active compounds in skipjack tuna sauce. J Agric Food Chem 46, 1123-1128. https://doi.org/10.1021/jf970380g
  7. Choi JH, Choi JS, Byun DS and Yang DS. 1986a. Basic studies on the development of diet for the treatment of obesity II. Comparison of the inhibitory effect of algae and crude drug components on obesity. Bull Korean Fish Soc 19, 485-492.
  8. Choi JH, Kim DW, Kim JH, Kim DI, Lee JS and Baek YH. 1999. Effect of brown algae (Undasia pinnatisda)-noodle on inhibitory action of obesity in SD rats. J Korean Fish Soc 32, 46-49.
  9. Choi JH, Rhim CH, Kim JY, Yang JS, Choi JS and Byun DS. 1986b. Basic studies on the development of diet for the treatment of obesity I. The inhibitory effect of alginic acid as a dietary fiber on obesity. Bull Korean Fish Soc 19, 303-311.
  10. Chun OK and Han SH. 2000. A study on the contents of inorganic compounds in soft drinks. J Food Hyg Safety 15, 344-350.
  11. Kim JS, Kim HS and Heu MS. 2006. Introductory Foods. Hyoil Publishing Co., Seoul, Korea, 45-48.
  12. Kim JS, Kim IS, Kim HS, Kang GT Yeum DM, Ha JW and Heu MS. 2008. Agricultural and Animal Processing. Hyoil Publishing Co., Seoul, Korea, 140-143.
  13. Kim JS, Yeum DM, Kang HG, Kim IS, Kong CS, Lee TG and Heu MS. 2002. Fundamentals and Applications for Canned Foods. Hyoil Publsihing Co., Seoul, Korea, 27-31.
  14. Ministry of Social Welfare of Japan. 1960. Guide to Experiment of Sanitary Infection. III. Volatile basic nitrogen. Kenpakusha, Tokyo, Japan, 30-32.
  15. MOHW (Korea Ministry of Health & Welfare). 2002. Report on 2005 National Health & Nutrition Survey of Korea. MOHW, Korea, 1-782.
  16. National Rural Resources Development Institute, 2007. Food Composition Table. National Rural Resources Development Institute, 200-233, 242-325. Statistics Korea. 2012. http://fs.fips.go.kr
  17. The Korean Nutrition Society. 2010. Recommended Dietary Allowances for Koreans. The Korean Nutrition Society, Seoul, Korea, 157-218.
  18. Tsutagawa Y, Hosogai Y and Kawai H. 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.
  19. Yoshimura M, Takahashi H and Nakanishi T. 1991. Role of sodium, potassium, calcium, magnesium on blood pressure regulation and antihypertensive dietary therapy. Japan J Nutr 49, 53-62. https://doi.org/10.5264/eiyogakuzashi.49.53

Cited by

  1. Food Quality of Rainbow Trout Oncorhynchus mykiss Domesticated in Seawater vol.47, pp.2, 2014, https://doi.org/10.5657/KFAS.2014.0114
  2. Comparison of the Food Quality of Freshwater Rainbow Trout Oncorhynchus mykiss Cultured in Different Regions vol.47, pp.2, 2014, https://doi.org/10.5657/KFAS.2014.0103