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KMID : 1134820080370070886
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 7 p.886 ~ p.890
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Component Analysis of Masou Salmon (Oncorhynchus masou)
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Oh Hyun-Taek
Yoo Su-Jung
Kim Soo-Hyun
Choi Hyun-Jin
Ham Seung-Shi
Chung Mi-Ja
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Abstract
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Levels of minerals, vitamin, amino acids, fatty acids and chemical compositions were determined in the fleshy parts that are used for food. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of masou salmon were 73.6±0.4, 17.7±0.3, 3.3±0.2, 1.3±0.1 and 4.1±0.2%, respectively. Potassium was the highest followed by phosphorus, calcium and sodium. The vitamin C and E levels in masou salmon were 600 and 200 μg/100 g, respectively. Sixteen amino acids were detected and essential amino acids among them are threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine, arginine, and histidine. Oleic acid was the most abundant fatty acid in masou salmon and polyunsaturated fatty acids were EPA, DHA, linoleic acid, α-linolenic acid, γ-linolenic acid and arachidonic acid. These results may offer a scientific basis for the commercial use of masou salmon.
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KEYWORD
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Oncorhynchusmasou, minerals, vitamin, aminoacids, fattyacids
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