Browse > Article
http://dx.doi.org/10.3746/jkfn.2007.36.5.651

Preparation and Food Component Characteristics of Snack Using Flatfish-Frame  

Kang, Kyung-Tae (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University)
Heu, Min-Soo (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.5, 2007 , pp. 651-656 More about this Journal
Abstract
Fish-frames which are left after obtaining fillets or muscle during fish processing, consist of useful food components such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using flatfish frame and also to elucidate food component characterization of the snack. The results of heavy metal and volatile basic nitrogen (VBN) content suggested that flatfish frame was a suitable material for preparing snack. The optimal addition ratio of flatfish frame to mix was 3% for preparing snack according to the results of VBN content, water activity and sensory evaluation. The major fatty acids of the snack with 3% flatfish frame (SFF) were 16:0 and 18:0 as saturates, 18:1n-9+7 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes, while EPA and DHA were contained in small amount SFF. Total amino acid content (9,281.9 mg/100 g) of the SFF was higher than that of the snack without flatfish frame (7,791.3 mg/100 g) and the major amino acids were aspartic acid, glutamic acid, proline and leucine. The calcium and phosphorus contents of SFF were 492.3 mg/100 g and 270.3 mg/100 g, respectively. The Ca/P of SFA was 1.82 which is a good ratio for the absorption of calcium. The SFF was superior in total amino acid, calcium and phosphorus contents compared to the snack without flatfish frame.
Keywords
flatfish frame; fish frame; snack; flatfish; bone; seafood byproducts;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Kim SK, Park PJ, Kim GH. 2000. Preparation of sauce from enzymatic hydrolysates of cod frame protein. J Korean Soc Food Sci Nutr 29: 635-641   과학기술학회마을
2 Jae YJ, Park PJ, Kwon JY, Kim SK. 2004. A novel angiotensin I converting enzyme inhibitory peptide from Alaska pollack (Therahra chalcogramma) frame protein hydrolysate. J Agric Food Chem 52: 7842-7845   DOI   ScienceOn
3 Tsutagawa Y, Hosogai Y, Kawai H. 1994. Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J Food Hyg Soc Japan 34: 315-318
4 Kim JS, Yeum DM, Kang HG, Kim IS, Kim CS, Lee TG, Heu MS. 2002. Fundamentals and Applications for Canned Foods. 2nd ed. Hyoil Publishing Co., Seoul. p 95, 276-277
5 Cho SY, Joo DS, Park SH, Kang HJ, Jeon JK. 2000. Change of taurine content in squid meat during squid processing and taurine content in the squid processing waste water. J Korean Fish Soc 33: 51-54   과학기술학회마을
6 Ministry of Maritime Affairs and Fisheries. 2006. http://fs.fips.go.kr/main.jsp
7 Ministry of Maritime Affairs and Fisheries. 2006. http:// www.momaf.go.kr/etc/singsing/what.html
8 Wendel AP. 1999. Recovery and utilization of Pacific whiting frame meat for surimi production. PhD Dissertation. Oregon State University, USA
9 Jun SY, Park PJ, Jung WK, Kim SK. 2004. Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellow sole (Limanda aspera) from protein. Eur Food Res Technol 219: 20-26   DOI
10 AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. p 69-74
11 Steel RGD, Torrie H. 1980. Principle and Procedures of Statistics. 1st ed. McGraw-Hill Kogakusha, Tokyo. p 187-221
12 Ministry of Social Welfare of Japan. 1960. Volatile basic nitrogen. In Guide to Experiment of Sanitary Infection. Kenpakusha, Tokyo, Japan. p 30-32
13 Bligh EG, Dyer WJ. 1959. A rapid method of lipid extraction and purification. Can J Biochem Physiol 37: 911-917   DOI   ScienceOn
14 KDFA. 2006. 2006. Food Code of the Korean Food and Drug Administration. Moon-Young Publishing Co., Seoul. p 70-72, 162
15 Kim JH. 1999. Comparison of amino acid by appearance albinism in cultured flounder, Paralichthys olivaceu. J Korean Soc Food Sci Nutr 12: 496-501   과학기술학회마을
16 Kim JG, Han BW, Kim HS, Park CH, Chung IK, Choi YJ, Kim JS, Heu MS. 2005. Lipid characteristics of fish frame as a functional lipid resource. J Korean Soc Food Sci Nutr 34: 380-388   과학기술학회마을   DOI   ScienceOn
17 Kim JS, Yang SK, Heu MS. 2000. Component characteristics of cooking tuna bone as a food resource. J Korean Fish Soc 33: 38-42   과학기술학회마을
18 Lee CK, Choi JS, Jeon YJ, Byun HG, Kim SK. 1997. The properties of natural hydroxyapatite isolated from tuna bone. J Korean Fish Soc 30: 652-659   과학기술학회마을
19 Watanabe H, Takewa M, Takai R, Sakai Y. 1985. Cooking rate of fish bone. Bull Japan Soc Fish 54: 2047-2050
20 Jeong BY, Choi BD, Moon SK, Lee JS, Jeong BY. 1998. Fatty acid composition of 35 species of marine invertebrates. J Fish Sci Technol 1: 153-158   과학기술학회마을
21 The Korean Nutrition Society. 2000. Recommended Dietary Allowances for Korean. Chungang Publishing Co., Seoul. p 157-218