Browse > Article
http://dx.doi.org/10.5657/KFAS.2013.0725

Comparisons of Food Component Characteristics of Wild and Cultured Edible Pufferfishes in Korea  

Hwang, Seok-Min (Department of Food Service Mgmt and Culinary, Changshin University)
Oh, Kwang-Soo (Department of Seafood Science and Technology/Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.46, no.6, 2013 , pp. 725-732 More about this Journal
Abstract
To identify the food component characteristics of seven edible pufferfishes (five wild pufferfishes including striped puffer Takifugu xanthopterus; eyespot puffer Takifugu chinensis; purple puffer Takifugu porphyreus; rough-backed puffer Lagocephalus wheeleri; and grass puffer Takifugu niphobles; and two cultured pufferfishes including yellow puffer Takifugu obscurus, and tiger puffer Takifugu rubripes) in Korea, the proximate, fatty/amino acid, chemical and taste compositions were investigated. The proximate compositions were not significantly different among the sampled pufferfishes, whereas grass puffer had lower moisture and crude lipid levels contents, and higher crude protein and ash contents than the other species. The total amino acid levels in wild and cultured pufferfishes were 14,941.6-16,427.9 mg/100 g, and the major amino acids were aspartic acid, glutamic acid, glycine, alanine, leucine, lysine and arginine. Regarding the fatty acid and mineral compositions, the major fatty acids included 22:6n-3, 16:0, 18:1n-9, 20:5n-3, 18:0, 20:4n-3, and 22:5n-3 in that order, and there was a little difference among the sampled pufferfishes. Grass puffer had a higher monoenes ratio, i.e., 16:1n-7 and 18:1n-9, and a lower polyenes ratio than the other pufferfishes. The main minerals detected K, P, Na, S and Ca. Regarding the taste-active compounds, the free amino acid contents of pufferfish extracts were 236.4-428.1 mg/100 g, consisting primarily of taurine, lysine, proline, glycine, alanine and arginine in that order. The amino nitrogen content of the pufferfishes was 84.5-156.4 mg/100 g, and there was a little difference among the species. As for taste intensity, the total taste value of the purple puffer was higher than that of the other pufferfishes.
Keywords
Cultured and wild; Food component; Lagocephalus wheeleri; Pufferfish; Takifugu chinensis;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Bligh EG and Dyer WJ. 1959. A rapid method of total lipid ex­traction and purification. Can J Biochem Physiol 37, 911­-917.   DOI   ScienceOn
2 Choi JW, Kim NY and Kim DS. 2003. Bioactive functions of detoxified puffer liver oil. J Kor Soc Food Sci Nutr 32, 1126­-1131.   DOI   ScienceOn
3 Hashimoto Y and Okaichi T. 1957. On the determination of TMA and TMAO. Bull. Japan. Soc. Sci. Fish 23, 269-272.   DOI
4 Hayashi T, Yamaguchi K and Konosu S. 1981. Sensory analysis of taste-active components in the extract of boiled snow crab meat. J Food Sci 46, 479-483.   DOI
5 Jeong DY, Kim DS, Lee MJ, Kim SR, Byun DS, Kim HD and Park YH. 1994. Toxicity of several puffers collected at a fish market of Pusan, Korea. Kor J Fish Aquat Sci 27, 682-689.   과학기술학회마을
6 Jeong BY, Moon SK, Choi BD and Lee JS. 1999. Seasonal vari­ation in lipid class and fatty acid composition of 12 species of Korean fish. Kor J Fish Aquat Sci 32, 30-36.
7 Jeon JK, Osamu A and Noguchi T. 2000. Comparison in toxicity of frozen pufferfish Takifugu vermicularis radiatus(Gukmeri­bok). Kor J Fish Aquat Sci 33, 176-178.
8 JSSRI. 1985. Analysis Method of Soy Sauce. Sanyushain Ins Co. Tokyo, Japan, 20-21.
9 Kato H, Rhue MR and Nishimura T. 1989. Role of free amino acids and peptides in food taste. In Flavor Chemistry. Amer­ican Chemical Society. Washington D.C., U.S.A., 158-174.
10 Kim DH. 1985. Food Chemistry. Tamgudang, Seoul, Korea, 30­-32.
11 Kim YU, Myoung JG, Kim YS, Han KH, Kang CB and Kim JG. 2001. The Marine Fishes of Korea. Hanguel Pub Co. Busan, Korea, 294-301.
12 Ackman RG. 1989. Capillary gas-liquid chromatography. Elser­vier Applied Pub Co Inc. New York, U.S.A., 137-149.
13 AOCS. 1990. AOCS Official Method Ce lb-89. In Official Methods and Recommended Practice of the AOCS, 4th ed. AOCS, Champaign. IL., U.S.A.
14 Kim DH, Kim DS and Choi JW. 1994. Effect of puffer fish extract on hepatic alcohol metabolizing enzyme system in alcohol-treated rat. J Kor Soc Food Sci Nutr 23, 181-186.   과학기술학회마을
15 Kim DS, Koizumi C, Jeong BY and Cho KS. 1994. Studies on the lipid contents and fatty acid composition of anchovy sauce prepared by heating fermentation. Kor J Fish Aquat Sci 27, 469-475.
16 Kim DS, Cho MR, Ahn H and Kim HD. 2000. The preparation of canned pufferfish and its keeping stability. Kor J Food Nutr 13, 181-186.
17 Kim JH, Gong QL, Mok JS, Min JG, Lee TS and Park JH. 2003. Characteristics of pufferfish poisoning outbreaks in Korea(1991-2002). J Food Hyg Safety 18, 133-138.
18 Kim JH, Son KT, Mok JS, Oh EG, Hwang HJ, Yu HS and Lee HJ. 2007. Toxicity of the pufferfish, Takifugu pardalis(Jolbok) and Takifugu niphobles(Bokseom) from coastal area of Ko­rea. Kor J Fish Aquat Sci 40, 269-275.
19 KSFSN. 2000a. Handbook of Experimental in Food Science and Nutrition. Hyoil Pub Co. Seoul, Korea, 96-127.
20 KORDI. 2004. Encyclopedia of Fish and Seafood. In 4. Edible Seaweeds/Fishes/Marine animals. Sambo Pub Co. Ansan, Korea, 144-148.
21 KSFSN. 2000b. Handbook of Experimental in Food Science and Nutrition. Hyoil Pub. Co. Seoul, Korea, 625-627.
22 Lee MK. 1997. Studies on utilization and lipid composition of nonedible- tissues from Fugu xanthopterus. Kor J Food Nutr 10, 213-218.
23 Noguchi T, Kim DS, Kanoh S, Asakawa M, Saito T, Tabeta O and Hashimoto K. 1991. Regional differences in toxicity of pufferfish Fugu vermicularis radiatus J Food Hyg Soc Ja­pan 32, 149-154.   DOI
24 NFFC. 2000. Marine Products in Korea. Suhyup Pub Co. Seoul, Korea, 164-167.
25 NFRDI. 2009. Chemical Composition of Marine Products in Korea 2009, Hangulgraphics. 2nd ed. Busan, Korea, 44-46.
26 Oda S, Tokunaga D, Ishikawa M, Motosugi M, Yoshii H and Yoshimatsu H. 1981. Chemistry and Masking of Fish Odor. Koseishakoseikak. Tokyo, Japan, 36-38, 79-81.
27 Ohara T. 1982a. Food Analysis Handbook. Kenpakusha Publish Co. Tokyo, Japan, 51-55.
28 Ohara T. 1982b. Food Analysis Handbook. Kenpakusha Pub Co. Tokyo, Japan, 264-267.
29 Park HY, Cho YJ, Oh KS and Goo JK. 2000a. Applied Fisheries Processing. Suhyub Pub Co. Seoul, Korea, 201-202.
30 Park HY, Cho YJ, Oh KS and Goo JK. 2000b. Applied Fisheries Processing. Suhyub Pub Co. Seoul, Korea, 39-42.
31 Russel MS and Baldwin RE. 1975. Creatine thresholds and im­plications for flavor meat. J Food Sci 40, 429-433.   DOI
32 Park YH, Jang DS and Kim SB. 1994a. Seafood Processing and Utilization. Hyeongsul Pub Co. Daegu, Korea, 214.
33 Park YH, Jang DS and Kim SB. 1994b. Seafood Processing and Utilization. Hyeongsul Pub Co. Daegu, Korea, 149-153.
34 Ryu CH, Kim DG, Jang JH and Lee JS. 2003. Toxicity of the grass puffer, Takifugu niphobles. Kor J Fish Aquat Sci 32, 986-990.
35 Sato T and Fukuyama F. 1958. Electrophotometric Methods in Biochemistry. Nankodo Pub Co. Tokyo, Japan, 102-108.
36 Tsubone N, Fuchi Y, Morisaki S, Mizokoshi T, Shuto M, Ya­mada K. and Hayashi K. 1988. Mechanims involved in the detoxification of pufferfish liver during the traditional cook­ing. J Food Hyg 29, 561-565.
37 Un HB. 2005. Manufacturing methods for the health food using Hwangbok. Korean Patent 10-0495173.
38 Yang Y, Han YS and Pyeun JH. 1990. Changes of the composi­tion of nitrogenous compounds in globe fish meat extract by cooking method. Kor J Soc Food Sci 6, 5-95.
39 Yoo JH, Kwon DJ, Park JH and Koo YJ 1984. Use of nisin as an aid reduction of thermal process of bottled Sikhae. J Micro­bial Biotech 4, 141-145.
40 Yun JY, Hwang SM, Oh DH, Nam GH, Choi JD and Oh KS. 2009. Preparation and its taste-active components of grass puffer(Takifugu niphobles) extracts. J Agric Life Sci 40, 95­-103.