|
KMID : 1134820080370010097
|
|
Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 1 p.97 ~ p.102
|
|
|
Preparation of Snack Using Residues of Fish Gomtang
|
|
Heu Min-Soo
Park Shin-Ho
Kim Hye-Suk
Jee Seung-Joon
Kim Hyung-Jun
Han Byung-Wook
Ha Jin-Hwan
Kim Jeong-Gyun
Kim Jin-Soo
|
|
|
Abstract
|
|
|
|
For the use of salmon frame in zero emission, the snack using residues of salmon Gomtang was prepared and investigated on the food component characterization. According to the results of volatile basic nitrogen,water activity and sensory evaluation, the optimal substitution ratio of residues was 15% based on the mix. Total amino acid content was higher in the snack (14.8 g/100 g) with 15% residues than in snack (9.8 g/100 g) without residues. The major amino acids of the residues-added snack were aspartic acid (9.9%), glutamic acid (14.7%) and proline (9.5%). The snack with 15% residues were enriched in the mineral (calcium and phosphorus) and polyunsaturated fatty acid (20:5n-3 and 22:6n-3) compared to those of snack without residues
|
|
|
KEYWORD
|
|
|
fish frame, salmon, by-products, snack, fish bone
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|