Browse > Article
http://dx.doi.org/10.3746/jkfn.2008.37.2.223

Improvement on Fish Odor of Extracts from Salmon Frame Soaked in Soybean Milk  

Heu, Min-Soo (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Park, Shin-Ho (Institute of Marine Industry, Gyeongsang National University)
Kim, Hye-Suk (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Kim, Hyung-Jun (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Han, Byung-Wook (Hansung Fishery Co., LTD.)
Ji, Seong-Gil (Daesang Food Co., LTD.)
Kim, Jeong-Gyun (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Yoon, Min-Seok (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.2, 2008 , pp. 223-230 More about this Journal
Abstract
For the use of extracts from salmon frame as a basic material of Gomtang-like products, various methods (soaking into soybean milk, adding anchovy, and adding spices) for masking fish odor into extracts from salmon frame were examined and the food component characteristics were also compared with commercial Gomtang. According to the results of volatile basic nitrogen, transmission at 660 nm and sensory evaluation of extracts, soaking treatment, which is the soaking of salmon frame into soybean milk, was the most efficient method among the various methods for masking fish odor into extracts from salmon frame. There was no difference in the proximate composition between extracts from salmon frame soaked (FS) and unsoaked (C) into soybean milk. The FS was not detected in heavy metals, such as chromium, lead and cadmium. The taste value of FS (16.26) was higher than that of C and the major amino acids were glutamic acid and aspartic acid. Total amino acid content of FS (3.08 g/100 mL) was also higher than those of C (2.95 g/100 mL) and commercial Gomtang (1.70 g/100 mL), and the major amino acids were glycine, proline, glutamic acid and arginine. The calcium and phosphorus contents of FS/500 mL accounted for 21.7% and 18.5%, respectively, of the recommended daily allowance of mineral for adult.
Keywords
fish frame; salmon, salmon frame; Gomtang; by-products; fish odor;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By SCOPUS : 2
연도 인용수 순위
1 Nagai T, Suzuki N. 2000. Preparation and characterization of several fish bone collagens. J Food Biochem 24: 427-436   DOI   ScienceOn
2 Kim JS, Yang SK, Heu MS. 2000. Component character istics of cooking tuna bone as a food resource. J Kor Fish Soc 33: 38-42
3 Montecalvo J, Constantinides SM, Yang CST. 1984. Optimization of processing parameters for the preparation of flounder frame protein product. J Food Sci 49: 172-176   DOI
4 Wendel A, Park JW, Kristbergsson K. 2002. Recovered meat from Pacific whiting frame. J Aquatic Food Product Technol 11: 5-18
5 Wendel AP. 1999. Recovery and utilization of Pacific whiting frame meat for surimi production. PhD Dissertation. Oregon State University, USA
6 Yoo IJ, Yoo SH, Park BS. 1994. Comparison of physicochemical characteristics among Hanwoo. Korean J Anim Sci 36: 507-514
7 Kim JS, Park JW. 2004. Characterization of acid-soluble collagen from Pacific whiting surimi processing byproducts. J Food Sci 69: 637-642   DOI   ScienceOn
8 Park DY, Lee YS. 1982. An experiment in extracting efficient nutrients from sagol bone stock. Korean J Nutr Food 11: 47-52
9 Han BW. 2006. Development of functional Gomtang-like product and snack using fish frames. MS Thesis. Gyeongsang National University, Korea
10 AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. p 69-74
11 Ministry of Social Welfare of Japan. 1960. Volatile basic nitrogen. In Guide to Experiment of Sanitary Infection. Kenpakusha, Tokyo. Vol Ⅲ, p 30-32
12 Oh HS, Kim JS, Heu MS. 2007. Preparation of functional seasoning sauce using enzymatic hydrolysates from skipjack tuna cooking drip. J Korean Soc Food Sci Nutr 36: 766-772   DOI   ScienceOn
13 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
14 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
15 Chiba H. 1992. Food components and blood pressure regulation. In The Bioactive Function of Foods. Press Center of Academic Society, Tokyo, Japan. p 189-196
16 Tsuji K. 1985. Taurine and cholesterol metabolism. Biosci Biotechnol 23: 217-218
17 Pion PD, Kittleson MD, Rogers QR, Morris JG. 1987. Myocardial failure in cats associated with low plasma taurine: a reversible cardiomypathy. Science 237: 764-768   DOI
18 Kim JS, Heu MS, Yeum DM. 2001. Component characteristics of canned oyster processing waste water as a food resource. J Korean Soc Food Sci Nutr 30: 299-306
19 Park YH, Chang DS, Kim SB. 1995. Seafood Processing and Utilization. Hyungsul Publishing Co., Seoul. p 153, 204
20 Food Institute. 2001. Encyclopedia on Food. Chochang Pubishing Co., Seoul. p 484
21 Kim JS, Park JW. 2005. Partially purified collagen from refiner discharge of Pacific whiting surimi processing. J Food Sci 70: 511-516   DOI   ScienceOn
22 Crapo C, Himelbloom B. 1994. Quality of mince from Alaska pollack (Theragra chalcogramma) frames. J Aqua Food Prod Technol 3: 7-17   DOI
23 Cho EJ, Yang MK. 1999. Effects of herbs on the taste compounds of Gom-Kuk (beef soup stock) during cooking. Korean J Soc Food Sci 15: 483-489
24 Park DY, Lee YS. 1983. The effect of acid and alkali treatment on extracting nutrients from beef bone. Korean J Food & Nutrition 12: 146-149
25 Park DY. 1986. Minerals, total nitrogen and free amino acid contents in shank bone stock according to boiling time. J Korean Soc Food Nutr 15: 243-248
26 Steel RGD, Torrie H. 1980. Principle and Procedures of Statistics. 1st ed. McGraw-Hill Kogakusha, Tokyo. p 187- 221
27 Kim IS, Lee TG, Cho ML, Park HW, Cho TJ, Heu MS, Kim JS. 2003. Food component characteristics of cold air dried anchovies. J Korean Soc Food Sci Nutr 29: 973-980
28 Kim JH, Park BY, Cho SH, Yoo YM, Chae HS, Kim HK, Lee JM. 2002. Comparison of physico-chemical, sensory and nutritional characteristics for water extract from bull's bones of different breed. Korean J Food Sci Ani Resour 22: 358-362
29 Codex Code. 2004. European community comments for the codex committee on food additives and contaminantsagenda item 15(a) and 16(f). The Joint FAO/WHO Food Standards Programme
30 Oh KS, Kang ST, Ho CT. 2001. Flavor constituents in enzyme hydrolysates from shore swimming crab and spotted shrimp. J Korean Soc Food Sci Nutr 30: 787-795
31 The Korean Nutrition Society. 2000. Recommended Dietary Allowances for Korean. Chungang Publishing Co., Seoul. p 157-218