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http://dx.doi.org/10.5657/KFAS.2013.0129

A Comparison of the Taste and Nutritional Properties of Domestic Mottled Skate Beringraja pulchra according to the Area Caught, Sex, and Weight  

Jo, Hyun-Su (Fisheries Resources and Environment Division, West Sea Fisheries Research Institute, National Fisheries Research & Development Institute)
Kim, Ki Hyun (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Min Ji (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Hyeon Jeong (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Kwon, Dae-Hyeon (Fisheries Resources and Environment Division, West Sea Fisheries Research Institute, National Fisheries Research & Development Institute)
Im, Yang-Jae (Fisheries Resources and Environment Division, West Sea Fisheries Research Institute, National Fisheries Research & Development Institute)
Heu, Min Soo (Department of Food & Nutrition/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.46, no.2, 2013 , pp. 129-138 More about this Journal
Abstract
This study investigated the taste and nutritional properties of domestic mottled skate Beringraja pulchra as affected by the area caught, sex, and weight. Regardless of these three parameters, free amino acids comprised the main factor affecting taste in all B. pulchras. Taste values for B. pulchra ranged from 2.24 to 3.61, which were much lower than values for other fish. The total amino acid content in B. pulchra ranged from 18.82 to 21.34 g/100 g, similar to values in other fish. The major amino acids affecting both the taste value and total amino acid in B. pulchra were glutamic acid, aspartic acid, and lysine. Mineral content in B. pulchra was as follows: calcium, 252.7-288.3 mg/100 g; phosphorus, 248.2-269.3 mg/100 g; potassium, 345.9-389.5 mg/100 g; magnesium, 24.1-26.7 mg/100 g; and iron, 0.4-0.7 mg/100 g. Based on the results of free amino acid and taste value (used as an indicator to evaluate taste), and total amino acid and minerals (used as an indicator to evaluate nutritional value), the taste and nutritional properties of B. pulchra were not influenced by the area caught or weight, but were affected by the sex of the fish.
Keywords
Beringraja pulchra; Fish taste compound; Mottled skate; Skate ray;
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Times Cited By KSCI : 15  (Citation Analysis)
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