향미강화농축물 소재로서 비가열 가다랑어(Katsuwonus pelamis) 프레임의 영양학적 품질 특성

초록

We investigated the nutritional characteristics of the uncooked Skipjack Tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was 5.0-8.2°Bx, being highest in USTF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.

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