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KMID : 1134820070360111417
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 11 p.1417 ~ p.1424
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Food Component Characteristics of Fish Frames as Basic Ingredients of Fish Gomtang
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Han Byung-Wook
Ji Seong-Gil
Kwon Jae-Seok
Koo Jae-Geun
Kang Kyung Tae
Jee Seung-Joon
Park Shin-Ho
Heu Min-Soo
Kim Jin-Soo
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Abstract
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The food components of fish (skipjack tuna, yellowfin tuna, bluefin tuna, conger eel, salmon, Spanish mackerel, armored weasel-fish) frames and their hot-water extracts were investigated to explore their possibilities as resources for fish Gomtang. According to the results of volatile basic nitrogen and heavy metal, bluefin tuna and salmon frames were below the safety limits suggested by Codex Code. Thus, bluefin tuna and salmon frames appeared to be safe as basic ingredients for fish Gomtang. The major components of all hot-water extracts from fish frames were nitrogenous component. According to the results of extractive nitrogen and sensory evaluations of hot-water extracts from fish frames, the salmon frame was a good raw material as a basic ingredient of fish Gomtang. The calcium and phosphorus contents of hot-water extracts from salmon frame were 18.0 ㎎/100 ㎖ and 33.1 ㎎/100 ㎖, respectively.
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KEYWORD
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fish frame, salmon, bone extracts, Gomtang, by-products
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