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KMID : 1134820060350101467
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 10 p.1467 ~ p.1474
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Preparation and Characteristics of Snack Using Conger Eel Frame
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Kim Hye-Suk
Kang Kyung-Tae
Han Byung-Wook
Kim Eun-Jung
Heu Min-Soo
Kim Jin-Soo
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Abstract
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Fish-frames, which are left after obtaining fillets or muscle during fish processing, consists of useful food components, such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using conger eel frame (SF) for human consumption and also to elucidate food component characterization of the snack. The results of volatile basic nitrogen suggested that conger eel frame was a suitable material for preparing snack. Based on the results of sensory evaluation and costs, starch syrup was an optimal sweetener for preparing snack using conger eel frame. The starch syrup-treated SF appeared safe because the moisture content and peroxide value were below the safety limits described in the guideline of Korea Food and Drug Administration (KFDA). Starch syrup-treated SF was similar in the pattern of fatty acid composition to soybean oil, whereas EPA and DHA were detected in SF. The total content of amino acid in starch syrup-treated SF was 23.9% based on 100 g of raw material. The major amino acids were aspartic acid, glutamic acid, glycine and alanine. The total contents of calcium and phosphorus in starch syrup-treated SF were 4.9% and 2.8%, respectively. The Ca/P of starch syrup-treated SF was 1.9, which is a good ratio for absorption of calcium. The SF made with starch syrup was superior in EPA and DHA compositions, total amino acid, calcium and phosphorus contents to commercial snack using eel frame.
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KEYWORD
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fish frame, fish snack, conger eel, fish bone, seafood byproducts
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