동결건조로 제조한 어류 알 농축물의 식품성분 특성

Abstract

Fish roe is among the most valuable food resources produced by fisheries. Raw fish roe requires processing forconversion into hygienic, marketable, and consumer-acceptable forms. In this study, to investigate the food compositionalcharacteristics of various types of fish roe, we applied vacuum freeze-drying to prepare fish roe concentrates(FRCs) from roe of Alaska pollack Theragra chlcogramma, bastard halibut Paralichythys olivaceus, and skipjack tunaKatsuwonus pelamis. The FRC yield ranged from 22.7 to 26.7 g/100 g roe. The major constituents of FRCs wereprotein (65.4-79.6%), moisture (2.8-6.2%), lipids (8.5-18.3%), and ash (4.8-7.2%). Potassium, sulfur, sodium, andphosphorus were the major mineral elements of FRCs, and the major amino acids were aspartic acid (9.0-10.4 g/100g protein), glutamic acid (13.2-14.5 g/100 g protein), lysine (8.4-8.6 g/100 g protein), and leucine (8.3-9.7 g/100 gprotein). Vacuum freeze-dried FRCs differed among fish species in terms of amino acid composition and electrophoresisprotein band distribution. Therefore, FRCs are an excellent source of protein nutrition and an appropriate proteinfortification material in human foods or animal feed.