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KMID : 1134820070360050651
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 5 p.651 ~ p.656
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Preparation and Food Component Characteristics of Snack Using Flatfish-Frame
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Kang Kyung-Tae
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, consist 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 flatfish frame and also to elucidate food component characterization of the snack. The results of heavy metal and volatile basic nitrogen (VBN) content suggested that flatfish frame was a suitable material for preparing snack. The optimal addition ratio of flatfish frame to mix was 3% for preparing snack according to the results of VBN content, water activity and sensory evaluation. The major fatty acids of the snack with 3% flatfish frame (SFF) were 16:0 and 18:0 as saturates, 18:1n-9+7 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes, while EPA and DHA were contained in small amount SFF. Total amino acid content (9,281.9 ㎎/100 g) of the SFF was higher than that of the snack without flatfish frame (7,791.3 ㎎/100 g), and the major amino acids were aspartic acid, glutamic acid, proline and leucine. The calcium and phosphorus contents of SFF were 492.3 ㎎/100 g and 270.3 ㎎/100 g, respectively. The Ca/P of SFA was 1.82, which is a good ratio for the absorption of calcium. The SFF was superior in total amino acid, calcium and phosphorus contents compared to the snack without flatfish frame.
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KEYWORD
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flatfish frame, fish frame, snack, flatfish, bone, seafood byproducts
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