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http://dx.doi.org/10.5657/KFAS.2014.0103

Comparison of the Food Quality of Freshwater Rainbow Trout Oncorhynchus mykiss Cultured in Different Regions  

Kang, Sang In (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Ki Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Lee, Jun Kyu (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Yong Jung (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Park, Su-Jin (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Min Woo (Quality Control Team, Daewang)
Choi, Byeong Dae (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Dongsoo (Korea Food Research Institute)
Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.47, no.2, 2014 , pp. 103-113 More about this Journal
Abstract
This study compared the food quality of freshwater rainbow trout Oncorhynchus mykiss cultured (in Pyeongchang, Pyeongtaek, Jecheon and Geochang) with that of imported salmon Oncorhynchus keta. The proximate composition of the four types of rainbow trout was 74.4-75.7% moisture, 18.3-19.4% crude protein, 3.1-4.3% crude lipid, and 1.3-1.7% ash. There were slight differences in the proximate composition of the four types of rainbow trout. No significant (P>0.05) differences were found in the red color and odor and taste intensities of the four types of rainbow trout based on the Hunter a values, volatile basic nitrogen content, odor intensity using an electronic nose and taste intensity using an electronic tongue. The crude protein, total amino acid, and mineral contents of rainbow trout cultured in Pyeongtaek were superior or similar to those of the trout cultured in the other three places. The rainbow trout cultured in Geochang had the highest hardness, at 858.5 g.
Keywords
Rainbow trout; Freshwater rainbow trout; Salmon; Salmonidae fish; Oncorhynchus mykiss;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
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