Browse > Article
http://dx.doi.org/10.5657/KFAS.2015.0026

Investigation of Food Quality Characterization of Processing By-product (Frame Muscle) from the Sea Rainbow Trout Oncorhynchus mykiss  

Kang, Sang In (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
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)
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. 26-35 More about this Journal
Abstract
This study compared the meat quality of sea rainbow trout Oncorhynchus mykiss frame muscle (S-FR-TY) and fillet (S-FI-TY) with the frame muscle of freshwater rainbow trout (F-FR). There was a difference of < 1% in the proximate composition of S-FR-TY vs. S-FI-TY, and of S-FR-TY vs. F-FR. The Hunter a value of F-FR-TY was lower compared with that of F-FR cultured in Jecheon (F-FR-JC), but higher than that of F-FR cultured in Pyeongtaek (F-FR-PT). However, no difference in the Hunter a value of S-FR-TY compared with any other F-FR was observed. The odor intensity of S-FR-TY was lower compared with that of F-FR, while the taste of S-FR-TY was milder than that of S-FI-TY, but stronger than that of F-FR. Although its total amino acid content was lower, the essential amino acid content of S-FR-TY was higher compared with S-FI-TY; the potassium content of S-FR-TY was also significantly greater. S-FR-TY contained high levels of nutritional and functional components, such as anserine, lysine, threonine, and eicosapentaenoic and docosahexaenoic acid. These results suggest that S-FR-TY could be used as a resource of canned food or fish jerky for children.
Keywords
Rainbow trout; Salmonidae fish; Fish frame; Fish by-product; Frame muscle;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 AOAC. 1995 Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC, U.S.A., 69-74.
2 AOCS. 1990. AOCS Official Method Ce 1b-89. In Official methods and recommended practice. 4th ed. AOCS, Champaign, IL, U.S.A.
3 Bligh EG and Dyer WJ. 1959. A rapid method of lipid extraction and purification. Can J Biochem Physiol 37, 911-917.   DOI
4 Choi YJ and Kim KS. 1993. Food components of coho salmon and rainbow trout. Korean J Food Nutrition 6, 73-80.
5 Ferretti A, Nelson GJ, Schmidt PC, Kelley DS, Bartolini G and Flanagan VP. 1997. Increased dietary arachidonic acid enhances the synthesis of vasoactive eicosaenoids in humans. Lipids 32, 435-439.   DOI
6 Heu MS, Kim HJ, Ham JS, Park SH, Kim HS, Kang KT, Jee SJ, Lee JH and Kim JS. 2008a. Preparation and quality characteristics of seasoned and dried fish slice products using rainbow trout (Oncorhynchus mykiss). J Korean Soc Food Sci Nutr 37, 348-356. http://dx.doi.org/10.3746/ jkfn.2008.37.3.348.   DOI   ScienceOn
7 Heu MS, Kim HJ, Yoon MS, Park DY, Park KH and Kim JS. 2008b. Food component characterization of muscle from salmon frame. J Korean Soc Food Sci Nutr 37, 1452-1456. http://dx.doi.org/10.3746/jkfn.2008.37.11.1452.   DOI
8 Heu MS, Lee DH, Kang KT, Kim HJ, Yoon MS, Park KH and Kim JS. 2009. Food component characterization of muscle around pectoral fin, salmon fillet processing by-products. J Korean Soc Food Sci Nutr 38, 70-75. http://dx.doi.org/10.3746/jkfn.2009.38.1.070.   DOI
9 Jeong BY. 1993. Isolation and purification of DHA from skipjack orbital tissue oil. Bull Korean Fish. Soc 26, 511-518.
10 Jeong CH, Ahn JH, Kim BS and Kim DS. 1995. Mass production of allfemale triploid eggs in rainbow trout (Oncorhynchus mykiss) during the fall season by chromosome manipulation. J Aquaculture 8, 141-148.
11 Kang KT, Kim HJ, Lee TS, Kim HS, Heu MS, Hwang NA, Ha JH, Ham JS and Kim JS. 2007. Development and food component characteristics of canned boiled rainbow trout. J Korean Soc Food Sci Nutr 36, 1015-1021.   DOI   ScienceOn
12 Kang SI, Kim KH, Lee JK, Kim YJ, Park SJ, Kim MW, Choi BD, Kim DS and Kim JS. 2014. Comparison of the Food Quality of Freshwater Rainbow Trout Oncorhynchus mykiss Cultured in Different Regions. Kor J Fish Aquat Sci 47, 103-113. http://dx.doi.org/10.5657/KFAS.2014.0103.   DOI
13 Kato H, Rhue MR and Nishimura T. 1989. Role of free amino acids and peptides in food taste. In Flavor Chemistry: Trends and Developments. American Chemical Society, Washington, DC, U.S.A., 158-174.
14 Kim IB and Jo JY. 1978. Rearing of rainbow trout to commercial size in a indoor aquarium. Bull Korean Fish Soc 11, 233-238.
15 Kim KH, Kang SI, Jeon YJ, Choi BD, Kim MW, Kim DS and Kim JS. 2014. Food quality of rainbow trout Oncorhynchus mykiss domesticated in seawater. Kor J Fish Aquat Sci 47, 114-121. http://dx.doi.org/10.5657/KFAS.2014.0114.   DOI
16 Kim KH. 2014. Concentration and Risk Assessment of Heavy Metal in Mainly Consumed Fishes. MS thesis. Gyeongsang University, Tongyeong, Korea.
17 Lee JH, Ji CI, Park DC, Gu YS, Park JH, Park YH and Kim SB. 1999. Isolation of taurine from cooking wastes of anchovy factory ship. Korean J Food Sci Technol 31, 1120-1123.
18 Ministry of Social Welfare of Japan. 1960. Guide to Experiment of Sanitary Infection. III. Volatile basic nitrogen. Kenpakusha, Tokyo, Japan, 30-32.
19 Nabetani H, Hagiwara S, Yanai N, Shiotani S, Baljinnyam J and Nakajima M. 2012. Purification and concentration of antioxidative dipeptides obtained from chicken extract and their application as functional food. J Food Drug Analysis 20, 179-183.
20 Park SY and Kim HR. 1996. Changes of food components and lipid peroxides in rainbow trout with growth. J Korean Soc Food Sci Nutr 25, 928-931.
21 Park YH, Chang DS and Kim SB. 1995. Processing and Utilization of Seafoods. Hyungsul Publishing Co., Seoul, Korea, 70-79, 213-215.
22 Shin GM, Ahn YS, Shin DM, Kim HS, Kim HJ, Yoon MS, Heu MS and Kim JS. 2008. Comparison of muscle color, taste and nutrition components between red seabreams cultured by feeding and starving. J Korean Soc Food Sci Nutr 37, 1142-1147. http://dx.doi.org/10.3746/jkfn.2008.37.9.1142.   DOI   ScienceOn
23 Shin JG. 2000. A Comprehensive Bibliography on the Fishery Special Commodity in Korea. Suhyp Publishing Co., Seoul, Korea, 96-99, 196-199.
24 Tji SG. 2012. Preparation and characterization of extracts from salmon frame using an autoclaving extraction. PhD thesis. Kunsan National University, Kunsan, Korea.
25 Wendel AP. 1999. Recovery and utilization of Pacific whiting frame meat for surimi production. MS thesis. Oregon State University, Corvallis, Oregon, U.S.A.
26 Yoon MS, Heu MS and Kim JS. 2010. Fatty acid composition, total amino acid and mineral contents of commercial kwamegi. Kor J Fish Aquat Sci 43, 100-108.