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http://dx.doi.org/10.5657/KFAS.2019.0001

Nutritional Characteristics of the Major Commercial Frozen Seafood Products in Korea  

Kim, Yeon-Kye (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Nam, Ki-Ho (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Park, Sun Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Kim, Do Youb (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Kang, Sang In (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Han, Sang-Kuk (Department of Environmental and Biotechnology Engineering, College of Maritime Engineering, Mokpo National Maritime University)
Kim, Jin-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.52, no.1, 2019 , pp. 1-12 More about this Journal
Abstract
We investigated the nutritional components of the major commercial frozen seafood products (MCFSP) [sliced frozen-skipjack tuna (ST), -bigeye tuna (BET), -bluefin tuna (BFT), -yellowfin tuna (YT), fish steaks (FST), fish pancakes (FP), fish cutlets (FC), seafood cake balls (SCB), fried shrimp (FS), shrimp patties (SP), shrimp cutlets (SC)] in Korea. All species of sliced frozen tuna and FST were classified as low-calorie foods; the other frozen seafood products were classified as medium-calorie foods. The MCFSP were significant sources of nutritional and functional minerals: the SCB and SC provided calcium; the FST, FC, and SCB provided phosphorus; the BET, YT, and FST provided potassium; the FST, FC, and BFT provided magnesium; the FST, FP and SC provided iron; the SCB, FS, SP, and SC provided zinc; the YT and SCB provided copper; and the FC provided manganese. The total amino acid contents of the MCFSP were in the range of 6.85-26.34 g/100 g. Glutamic acid was the major amino acid in the SCB, FS, SP, and SC. Fatty acid contents were in the range of 386-2,925 mg/100 g; the major fatty acids in the ST, BFT and YT were 16:0, 18:1n-9, 22:6n-3. The MCFSP were not a significant source of vitamin A or riboflavin.
Keywords
Frozen seafood products; Frozen seafoods; Sliced frozen tuna; Nutrition component; HMR;
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Times Cited By KSCI : 3  (Citation Analysis)
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