Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Comparison on Sanitary and Nutritional Characteristics Between Skipjack Tuna Ktsuwonus pelamis Frame and Commercial Beef Bone Extract Concentrates

어류 프레임 농축액과 시판 사골 농축액의 위생적 및 영양적 특성 비교

  • 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) ;
  • Lee, Tae-Gee (Departmanet of Hotel Cuisine & Baking, Jeonnam Provincial College) ;
  • Kim, Jin-Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
  • 임치원 (국립수산과학원 식품위생가공과) ;
  • 성상욱 (대상 중앙연구소) ;
  • 허민수 (경상대학교 식품영양학과) ;
  • 이태기 (전남도립대학교 호텔조리제빵과) ;
  • 김진수 (경상대학교 수산식품산업화 기술지원센터)
  • Received : 2017.07.24
  • Accepted : 2017.09.16
  • Published : 2017.10.31
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Abstract

There is increasing interest in developing flavor-enriched concentrate using byproducts of skipjack tuna Ktsuwonus pelamis as a replacement for commercial beef bone extract concentrate (CBB-EC). This study was compared on sanitary and nutritional characteristics between skipjack tuna frame extract concentrate (ST-EC) and CBB-EC as a control of skipjack tuna frame extract concentrate. The moisture contents of CBB-EC and ST-EC 41.4-4.9% and 45.3%, respectively. The results of viable cell counts and E. coli assays suggested that CBB-EC and ST-EC is a safe and sanitary for use in food. There were no differences in peroxide values among CBB-ECs. The total amino acid contents in CBB-EC and ST-EC were 25.6-29.3 g/100 g and 37.9 g/100 g, respectively, and the major amino acids present glutamic acid, proline, glycine, alanine and arginine. Regardless of kinds of the mineral, mineral contents of ST-EC higher than those of CBB-EC. The major fatty acids were 16:0, 18:0 and 18:1n-9 in CBB-EC, 16:0, 18:1n-9 and 22:6n-3 in ST-EC. These results can be used as background information to develop flavor-enriched concentrates from byproducts of skipjack tuna as replacement for CBB-EC.

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