Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Physicochemical Profiles of Chub Mackerel Scomber japonicus Bones as a Food Resource

  • Cho, Suengmok (Korea Food Research Institute) ;
  • Kim, Soo-Yuen (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Yoon, Minseok (Korea Food Research Institute) ;
  • Kim, Seon-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • Received : 2013.10.04
  • Accepted : 2013.11.28
  • Published : 2014.06.30
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Abstract

The present study was conducted to characterize physicochemical properties of chub mackerel bones (CMB) to evaluate its potential as a food resource. The proximate composition of CMB showed 40.4% moisture, 13.8% crude fat, 15.2% crude protein, and 28.7% ash. The major minerals in CMB were calcium (26.27 g/100 g) and phosphorus (15.88 g/100 g). The amino acids were rich in glycine, proline, glutamic acid, and alanine. The contents of total and neutral lipids, glycolipid and phospholipid were shown to be 16.05%, 95%, 2.32%, and 3.15%, respectively. The major fatty acids were C22:6, C16:0, C18:1, C20:5, C18:0, C17:0, C14:0, C20:1 in order. The fatty acid contents of total and neutral lipid were in a range of 39.25% and 44.54% for saturated and 33.61% and 34.05% for polyunsaturated, respectively. The breaking strength and hardness of intact CMB were 10.01 and $50.03kgf/cm^2$, whereas those of CMB heated for 45 min at $121^{\circ}C$ were 0.40 and $1.94kgf/cm^2$, respectively.

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