Browse > Article
http://dx.doi.org/10.3746/jkfn.2008.37.11.1452

Food Component Characterization of Muscle From Salmon Frame  

Heu, Min-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Kim, Hyung-Jun (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Yoon, Min-Seok (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Park, Do-Yeong (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Park, Kwon-Hyun (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.11, 2008 , pp. 1452-1456 More about this Journal
Abstract
For the effective use of salmon processing by-products, the food components of salmon frame muscle were investigated and compared with those of fillet muscle. The proximate composition of salmon frame muscle was 73.2 g/100 g muscle for the moisture, 76.9 g/100 g dry material for the protein, 15.7 g/100 g dry material for the lipid and 4.1 g/100 g dry material for the ash. pH and volatile basic nitrogen (VBN) content of salmon frame muscle were 6.63 and 16 mg/100 g, respectively. The proximate composition, pH and VBN of salmon frame muscles were similar to those of salmon fillet muscle. The Hunter values of salmon frame muscle were 55.34 for L value, 16.60 for a value, 19.99 for b value and 48.83 for ${\Delta}E$ value, which were different compared to the salmon fillet muscle. The trichloroacetic acid (TCA) soluble-N content of salmon frame muscle was 542 mg/100 g, which was lower than that of salmon fillet muscle. No difference was found in fatty acid composition, total amino acid, calcium, phosphorus contents and sensory evaluation between salmon frame muscle and salmon fillet muscle. These results suggested that muscle from salmon frame could be used as resources for seafood processing.
Keywords
salmon; salmon frame; seafood by-products; salmon by-products;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 http://100.naver.com/100.nhn?docid=112726
2 Han BW, Ji SG, Kwon JS, Goo JG, Kang KT, Jee SJ, Park SH, Heu MS, Kim JS. 2007. Food component characteristics of fish frame as basic ingredients of fish Gomtang. J Korean Soc Food Sci Nutr 36: 1417-1424   과학기술학회마을   DOI   ScienceOn
3 Han BW, Kim HS, Jee SJ, Lee JH, Kim HJ, Park SH, Ji SG, Heu MS, Kim JS. 2007. Characteristics of hot-water extracts from salmon frame as basic ingredients for Gomtang-like products. J Korean Soc Food Sci Nutr 36: 1326-1333   과학기술학회마을   DOI   ScienceOn
4 Heu MS, Park SH, Kim HS, Jee SJ, Lee JH, Kim HJ, Han BW, Kim JS. 2007. Improvement on the functional properties of Gomtang-like product from salmon frame using commercial enzymes. J Korean Soc Food Sci Nutr 36: 1596-1603   과학기술학회마을   DOI   ScienceOn
5 Joo DS, Cho SY, Kang HJ, Jin DH, Lee CH. 2000. Antimicrobial and antioxidant activity of protamine prepared from salmon spem. Korean J Food Sci Technol 32: 902-907   과학기술학회마을
6 Kim KY, Ustadi U, Kim SM. 2006. Characteristics of the protease inhibitor purified from chum salmon (Oncorhynchus keta) eggs. Food Sci Biotechnol 15: 28-32   과학기술학회마을
7 Ministry of Social Welfare of Social Welfare of Japan. 1960. Volatile basic nitrogen. In Guide to Experiment of Sanitary Infection. Kenpakusha. Vol lll, Tokyo. p 30-32
8 Bligh EG, Dyer WJ. 1959. A rapid method of lipid extraction and purification. Can J Biochem Physiol 37: 911-917   DOI   ScienceOn
9 AOCS. 1990. AOCS Official Method Ce 1b-89. In Official Methods and Recommended Practice of the AOCS. 4th ed. AOCS, Champaign, IL, USA
10 Steel RGD, Torrie JH. 1980. Principle and Procedures of Statistics. 1st ed. McGraw-Hill Kogakusha, Tokyo. p 187-221
11 Kim JS, Yeum DM, Kang HG, Kim IS, Kong CH, Lee TG, Heu MS. 2002. Fundamentals and applications for canned foods. Hyoil Publishing Co., Seoul. p 92-96
12 Kato H, Rhue MR, Nishimura T. 1989. Role of acids and peptides in food taste. In Flavor chemistry: Trends and development. American Chemical Society, Washington DC. p 158-174
13 Heu MS, Lee JH, Kim HJ, Jung IK, Park YS, Ha JH, Kim JS. 2008. Food component characteristics of boiled-dried silver-stripe round herring. J Korean Soc Food Sci Nutr 37: 891-899   과학기술학회마을   DOI   ScienceOn
14 Wu TH, Bechtel PJ. 2008. Salmon by-product storage and oil extraction. Food Chem 111: 868-871   DOI   ScienceOn
15 Kim JS, Kim HS, Heu MS. 2006. Modern introductory foods. Hyoil Publishing Co., Seoul. p 45-48
16 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
17 Mehta J. 1987. Eicosapentaenoic acid, its relevance in atherosclerosis and coronary heart disease. Am J Cardiol 59: 155-159   DOI   ScienceOn
18 Heu MS, Park SH, Kim HS, Kim HJ, Han BW, Ji SG, Kim JG, Yoon MS, Kim JS. 2007. Improvement on fish odor of extracts from salmon frame soaked in soybean milk. J Korean Soc Food Sci Nutr 37: 223-230   과학기술학회마을   DOI   ScienceOn
19 Heu MS, Park SH, Kim HS, Jee SJ, Kim HJ, Han BW, Ha JH, Kim JG, Kim JS. 2008. Preparation of snack using residues of fish Gomtang. J Korean Soc Food Sci Nutr 37: 92-102   과학기술학회마을   DOI   ScienceOn
20 AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. p 69-74
21 The Korean Nutrition Society. 2000. Recommended dietary allowances for Koreans. 7th ed. Chungang Publishing Co., Seoul. p 2