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http://dx.doi.org/10.3746/jkfn.2008.37.1.97

Preparation of Snack Using Residues of Fish Gomtang  

Heu, Min-Soo (Div. of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Park, Shin-Ho (Institute of Marine Industry, Gyeongsang National University)
Kim, Hye-Suk (Div. of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Jee, Seung-Joon (Div. of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Kim, Hyung-Jun (Div. of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Han, Byung-Wook (Hansung Fishery Co., LTD.)
Ha, Jin-Hwan (Dept. of Food Bioengineering, Cheju National University)
Kim, Jeong-Gyun (Div. of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Div. 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.1, 2008 , pp. 97-102 More about this Journal
Abstract
For the use of salmon frame in zero emission, the snack using residues of salmon Gomtang was prepared and investigated on the food component characterization. According to the results of volatile basic nitrogen, water activity and sensory evaluation, the optimal substitution ratio of residues was 15% based on the mix. Total amino acid content was higher in the snack (14.8 g/100 g) with 15% residues than in snack (9.8 g/100 g) without residues. The major amino acids of the residues-added snack were aspartic acid (9.9%), glutamic acid (14.7%) and proline (9.5%). The snack with 15% residues were enriched in the mineral (calcium and phosphorus) and polyunsaturated fatty acid (20:5n-3 and 22:6n-3) compared to those of snack without residues.
Keywords
fish frame; salmon; by-products; snack; fish bone;
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Times Cited By KSCI : 8  (Citation Analysis)
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