Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Comparison of the Food Quality of Freshwater Rainbow Trout Oncorhynchus mykiss Cultured in Different Regions

생산 지역을 달리한 담수산 무지개송어(Oncorhynchus mykiss)의 식품학적 품질 특성 비교

  • Kang, Sang In (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) ;
  • Lee, Jun Kyu (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Yong Jung (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Su-Jin (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Min Woo (Quality Control Team, Daewang) ;
  • Choi, Byeong Dae (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Dongsoo (Korea Food Research Institute) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 강상인 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김기현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 이준규 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김용중 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 박수진 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김민우 ((주)대왕 품질관리부) ;
  • 최병대 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김동수 (한국식품연구원) ;
  • 김진수 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2014.02.03
  • Accepted : 2014.03.21
  • Published : 2014.04.30
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Abstract

This study compared the food quality of freshwater rainbow trout Oncorhynchus mykiss cultured (in Pyeongchang, Pyeongtaek, Jecheon and Geochang) with that of imported salmon Oncorhynchus keta. The proximate composition of the four types of rainbow trout was 74.4-75.7% moisture, 18.3-19.4% crude protein, 3.1-4.3% crude lipid, and 1.3-1.7% ash. There were slight differences in the proximate composition of the four types of rainbow trout. No significant (P>0.05) differences were found in the red color and odor and taste intensities of the four types of rainbow trout based on the Hunter a values, volatile basic nitrogen content, odor intensity using an electronic nose and taste intensity using an electronic tongue. The crude protein, total amino acid, and mineral contents of rainbow trout cultured in Pyeongtaek were superior or similar to those of the trout cultured in the other three places. The rainbow trout cultured in Geochang had the highest hardness, at 858.5 g.

Keywords

References

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