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Analysis of Nutritional Components and Development of an Intermediate Moisture Food from Sturgeon  

Jin, Soo-Il (Division of Applied Life Science, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Kim, Young-Cook (Division of Applied Life Science, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Kang, Sung-Won (Division of Applied Life Science, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Jeon, Chang-Ho (Division of Applied Life Science, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Choi, Soo-Jung (Graduate School of Life Sciences and Biotechnology, Korea University)
Kim, Jae-Kyeom (Department of Food and Biotechnology, Korea University)
Choi, Sung-Gil (Division of Applied Life Science, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Heo, Ho-Jin (Division of Applied Life Science, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Publication Information
Food Science and Preservation / v.15, no.5, 2008 , pp. 719-724 More about this Journal
Abstract
The overall objectives of this study were to examine the potential of sturgeon as an intermediate moisture food (IMF) by measurement of nutritional components, such as minerals, fatty acids, amino acids, and water activity. Chemical compositions were as follows:moisture 73.2%, crude protein 19.9%, crude lipid 5.7%, ash 1.1%, and carbohydrate 0.1%. Minerals were K 317.70, P 259.88, and Mg 29.78 mg/100 g. Fatty acids detected were oleic acid (40.46% of total), palmitic acid (23.27%), and linoleic acid (15.35%). In addition, sturgeon was very rich in glutamic acid (1,189.71 mg/100 g) and deficient in serine (55.12 mg/100 g). Moisture content and water activity of sturgeon dried at $40^{\circ}C$ after soaking in different concentrationsof sugar and salt solutions were 15.12-16.24% and 0.68-0.79, respectively. Sensory evaluation of sturgeon soaked in different concentrations of sugar and salt solutions indicated that sturgeon soaked in 3.0% (w/v) sugar and salt solution scored highest.
Keywords
sturgeon; intermediate moisture food; nutritional components;
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