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Preparation of snack using residues of fish Gomtang
- Authors
- Heu, M.S.; Park, S.H.; Kim, H.-S.; Jee, S.J.; Kim, H.J.; Han, B.W.; Ha, J.-H.; Kim, J.G.; Kim, J.-S.
- Issue Date
- 2008
- Keywords
- By-products; Fish bone; Fish frame; Salmon; Snack
- Citation
- Journal of the Korean Society of Food Science and Nutrition, v.37, no.1, pp 97 - 102
- Pages
- 6
- Indexed
- SCOPUS
KCI
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
- Volume
- 37
- Number
- 1
- Start Page
- 97
- End Page
- 102
- ISSN
- 1226-3311
2288-5978
- 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.
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