가다랑어(Katsuwonus pelamis) 가공부산물의 부위별 화학·영양학적 특성 및 고부가 활용 가능성 평가

Abstract

This study aimed to explore the chemical and nutritional components of primary by-products derived from skipjack tuna Katsuwonus pelamis processing, specifically focusing on the head, frame bone, skin, and viscera, and to evalu ate their potential value-added applications. Among these, the frame bone exhibited the highest levels of crude pro tein, ash, caloric value, and total amino acid content, indicating its significant potential as a source of collagen- and protein-based materials. Mineral profiling indicated that phosphorus and magnesium were most concentrated in the frame bone, whereas calcium was most abundant in the head. Docosahexaenoic acid (DHA, 22:6n-3) was identified as the principal polyunsaturated fatty acid across all parts, with significantly elevated levels in the frame bone. These f indings underscore the substantial nutritive and functional components inherent in skipjack tuna by-products, sup porting their potential use as high-value raw materials for food products, pet food formulations and marine bioma terials. These results provide scientific evidence and foundational insights for the sustainable exploitation of fishery by-products and contribute to the advancement of the blue-food industry.