|
KMID : 1134820070360081015
|
|
Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 8 p.1015 ~ p.1021
|
|
|
Development and Food Component Characteristics of Canned Boiled Rainbow Trout
|
|
Kang Kyung-Tae
Kim Hye-Suk
Ha Jin-Hwan
Kim Jin-Soo
Heu Min-Soo
Kim Hyung-Jun
Lee Take-Sang
Hwang Na-Ae
Ham Joon-Sik
|
|
|
Abstract
|
|
|
|
To expand the use of rainbow trout, the preparation of canned rainbow trout was conducted and the characteristics were also examined. Canned boiled rainbow trout was low in moisture, while high in lipid and ash compared to commercial canned salmon. There was no difference in the protein content between two kinds of canned fish. The contents of free amino acid and total amino acid of canned boiled rainbow trout were 330.9 ㎎/100 g and 18.2 g/100 g, respectively, and the major amino acids were glutamic acid (68.6 ㎎/100 g) and anserine (124.1 ㎎/100 g) in free amino acid and glutamic acid (18.0%), aspartic acid (8.6%), lysine (8.4%) and leucine (8.9%) in total amino acid. The mineral contents of canned boiled rainbow trout were 123.3 ㎎/100 g for potassium, 271.3 ㎎/100 g for calcium, 40.3 ㎎/100 g for magnesium, 2.4 ㎎/100 g for ferrous and 244.3 ㎎/100 g for phosphorus. The fatty acid composition of canned boiled rainbow trout was the highest (43.7%) in polyenoic acid, followed by monoenoic acid (28.8%) and saturated acid (27.5%) and their main fatty acids were 16:0 (18.4%), 18:1n?9 (20.6%), 18:2n?6 (17.3%) and 22:6n?3 (12.7%), respectively.
|
|
|
KEYWORD
|
|
|
rainbow trout, rainbow trout product, canned rainbow trout, trout
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|