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KMID : 1134820090380010070
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 1 p.70 ~ p.75
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Food Component Characterization of Muscle around Pectoral Fin, Salmon Fillet Processing By-products
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Heu Min-Soo
Lee Dong-Ho
Kang Kyung-Tae
Kim Hyung-Jun
Yoon Min-Seok
Park Kwon-Hyun
Kim Jin-Soo
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Abstract
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For the effective use of salmon processing by-products, the food components of muscle around pectoral fin (MAPF) were investigated and compared with those of salmon fillet muscle (SFM). The proximate composition of MAPF was 64.4% for the moisture, 17.2% for the crude protein, 16.2% for the crude lipid and 1.4% for the ash. The pH, volatile basic nitrogen (VBN) content and yield of MAPF were 6.73, 7.8 mg/100 g and 7.4 (g/100g SFM), respectively. The trichloroacetic acid (TCA) soluble-N content of MAPF was 479 mg/100 g, which was lower than that (612 mg/100 g) of SFM. The Hunter value of MAPF was 54.86 for L value, 22.08 for a value, 22.41 for b value and 52.35 for ΔE value, which were similar to those of SFM. The total content in amino acids of MAPF was 17.1 g/100 g, its major amino acids were aspartic acid, glutamic acid, leucine and lysine. The major fatty acids of MAPF were 16:0, 18:1n-9 and 18:2n-6, 20:5n-3 and 22:6n-3. No differences
were found in the major fatty acids and the major amino acids between MAPF and SFM. The calcium and phosphorus contents of MAPF were 19.1 mg/100 g and 211.7 g/100 g, respectively. These results suggested that MAPF could be used as seafood resources.
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KEYWORD
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salmon, salmon by-products, seafood by-products, by-products, muscle in around pectoral fin
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