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http://dx.doi.org/10.5657/KFAS.2017.0473

Nutritional Characterization of the Uncooked Skipjack Tuna Katsuwonus pelamis Frame as a Basic Resource for Flavor-enriching Concentrates  

Lim, Chi-Won (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Sung, Sang Wook (Food Business Unit, Strategy Planning Division)
Heu, Min Soo (Department of Food and Nutrition, Gyeongsang National University)
Kim, Jin-Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.50, no.5, 2017 , pp. 473-480 More about this Journal
Abstract
We investigated the nutritional characteristics of the uncooked Skipjack tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was $5.0-8.2^{\circ}$, being highest in U-STF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.
Keywords
Fish frame; Skipjack tuna frame; Katsuwonus pelamis; Fish processing by-products; Flavor-enriching concentrates;
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Times Cited By KSCI : 3  (Citation Analysis)
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