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http://dx.doi.org/10.3746/jkfn.2009.38.1.070

Food Component Characterization of Muscle around Pectoral Fin, Salmon Fillet Processing By-products  

Heu, Min-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Lee, Dong-Ho (Risk Management Team, Korea Food & Drug Administration)
Kang, Kyung-Tae (Hangsung Enterprise, LTD.)
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, 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.38, no.1, 2009 , pp. 70-75 More about this Journal
Abstract
For the effective use of salmon processing by-products, the food components of muscle around pectoral fin (MAPF) were investigated and compared with those of salmon fillet muscle (SFM). The proximate composition of MAPF was 64.4% for the moisture, 17.2% for the crude protein, 16.2% for the crude lipid and 1.4% for the ash. The pH, volatile basic nitrogen (VBN) content and yield of MAPF were 6.73, 7.8 mg/100 g and 7.4 (g/100 g SFM), respectively. The trichloroacetic acid (TCA) soluble-N content of MAPF was 479 mg/100 g, which was lower than that (612 mg/100 g) of SFM. The Hunter value of MAPF was 54.86 for L value, 22.08 for a value, 22.41 for b value and 52.35 for ${\Delta}$E value, which were similar to those of SFM. The total content in amino acids of MAPF was 17.1 g/100 g, its major amino acids were aspartic acid, glutamic acid, leucine and lysine. The major fatty acids of MAPF were 16:0, 18:1n-9 and 18:2n-6, 20:5n-3 and 22:6n-3. No differences were found in the major fatty acids and the major amino acids between MAPF and SFM. The calcium and phosphorus contents of MAPF were 19.1 mg/100 g and 211.7 g/100 g, respectively. These results suggested that MAPF could be used as seafood resources.
Keywords
salmon; salmon by-products; seafood by-products; by-products; muscle in around pectoral fin;
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Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By SCOPUS : 0
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