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http://dx.doi.org/10.5657/KFAS.2015.0016

Comparison on the Food Quality Characteristics of Muscles from Salmonids according to Species, Imported Country, and Separated Part  

Heu, Min Soo (Department of Food Science and Nutrition, Gyeongsang National University)
Choi, Byeong Dae (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)
Kang, Sang In (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)
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.48, no.1, 2015 , pp. 16-25 More about this Journal
Abstract
This study compared the food quality of salmonid fishes according to the species, country of origin, and separated part, such as fillet and frame. The proximate composition of chum salmon from Norway (CS-N) was 74.4% moisture, 19.5% crude protein, 4.2% crude lipid, and 1.2% ash. These values were within roughly 1% for the other salmon species. There was no significant difference (at P<0.05) in the Hunter a value of salmon muscle according to sepatated parts. However, there was a significant difference (P<0.05) in Hunter a value of salmon muscle according to the species and country of origin. There were significant differences in odor intensity and hardness of the salmon according to the species. The major free amino acid in all of the salmon muscles was anserine, which ranged from 61.3 to 73.0%. The taste value was the highest for salmon imported from Alaska (CS-A), followed by pink salmon, CS-N, and muscle separated from the frame (AS-C). In the taste value of all salmon muscles, the major amino acid was glutamic acid. The total amino acid content of salmon muscles ranged from 18.36 to 19.64 g/100 g, and the major amino acids were glutamic acid and aspartic acid. There were differences in the mineral contents, including Ca, P, K, and Fe, and fatty acid composition of salmon muscle according to species.
Keywords
Pink salmon; Chum salmon; Salmon; Atlantic salmon; Salmonoid fish;
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