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http://dx.doi.org/10.5657/kfas.2011.0550

Food Components of Striped Jewfish Stereolepis doederleini  

Moon, Soo-Kyung (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Kim, In-Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Ko, Yeong-Sin (Gyeongsangnam-do Fisheries Technique Institute)
Park, Jeong-Hee (Gyeongsangnam-do Fisheries Technique Institute)
Kim, Geum-Jo (Gyeongsangnam-do Fisheries Technique Institute)
Jeong, Bo-Young (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.44, no.5, 2011 , pp. 550-553 More about this Journal
Abstract
The proximate, fatty acid and total amino acid compositions of striped jewfish Stereolepis doederleini muscle were studied. The proximate composition was: 76.4% moisture, 19.4% protein, 2.92% lipid, and 1.19% ash. The predominant total lipid fatty acids were 16:0 (18.7%), 18:1n-9 (16.5%), 22:6n-3 (16.0%), 16:1n-7 (8.53%), 20:5n-3 (7.97%) and 18:0 (5.34%). Glutamic acid (17.4%), lysine (10.6%), aspartic acid (10.4%) and leucine (8.27%) were the predominant amino acids in striped jewfish muscle. These food components of striped jewfish were similar to those of costal and reef dwelling fishes such as black rockfish, black sea bream and rock trout, which are common sliced raw fish in Korea. Therefore, these results suggest that striped jewfish may represent a new aquaculture fish species.
Keywords
Amino acid; Aquaculture fish species; Fatty acid; Proximate composition; Striped jewfish;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
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