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The Nutrient Composition of Commercial Kwamegi Admixed with Functional Ingredients  

Jang, Mi-Soon (Food and Safety Research Center, National Fisheries Research & Development Institute)
Park, Hee-Yeon (Food and Safety Research Center, National Fisheries Research & Development Institute)
Byun, Han-Seok (Food and Safety Research Center, National Fisheries Research & Development Institute)
Park, Jin-Il (Food and Safety Research Center, National Fisheries Research & Development Institute)
Kim, Yeon-Kye (Food and Safety Research Center, National Fisheries Research & Development Institute)
Yoon, Na-Young (Food and Safety Research Center, National Fisheries Research & Development Institute)
Nam, Cheon-Seok (Food and Safety Research Center, National Fisheries Research & Development Institute)
Publication Information
Food Science and Preservation / v.17, no.4, 2010 , pp. 519-525 More about this Journal
Abstract
Kwamegi, a traditional Korean food, is made from the flesh of Pacific saury (the fish Cololabis saira semi-dried in a cold wind off the sea, and is well known in Korea as a valuable health food. Recently, several functional materials have been developed for supplementation of Kwamegi. Here, we compared and analyzed the nutrient composition, including overall composition and mineral, vitamin, fatty acid, and amino acid levels, of several commercial Kwamegi samples prepared with addition of functional components (unsupplemented Kwamegi, Kwamegi with chitosan, and Kwamegi overlaid with gold leaf). The levels of moisture (26.4-30.8%), crude protein (29.1-32.7%), and crude ash (1.6-1.9%) did not differ greatly among samples. However, the crude lipid content of Kwamegi overlaid with gold leaf (KOGL, 32.2%) was greater than that of untreated Kwamegi (CK, 24.5%) or of Kwamegi with added chitosan (KAC, 22.9%). The levels of vitamin $B_2$ (1.8-2.0 mg/100 g) and vitamin C (6.6-6.7 mg/100 g) did not differ greatly among Kwamegi samples. However, CK had a higher vitamin A content and a greater vitamin A potency than did KAC or KOGL. The various Kwamegi samples tested contained similar levels of fatty acids and amino acids. In conclusion, no particular differences in nutrient composition were evident when commercial Kwamegi samples supplemented with functional ingredients were tested
Keywords
Kwamegi; chitosan; proximate composition; vitamin; mineral; fatty acid; amino acid;
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Times Cited By KSCI : 8  (Citation Analysis)
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