한국수산과학회

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  • pISSN : 2234-8395
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  • eISSN : 2234-1757

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kfas, vol. 51, no. 6, pp.623-631, December, 2018
DOI. https://doi.org/10.5657/KFAS.2018.0623

Food Component Characteristics of Bone-softened Mackerel Scomber
japonicus
Product
뼈 연화 고등어(Scomber japonicus) 가공품의 식품성분 특성

박선영1, 2·김용중3·강상인1, 2·이정석2·김진수1, 2*
1경상대학교 해양식품생명의학과/해양산업연구소, 2경상대학교 수산식품산업화 기술지원센터, 3부산지방식품의약품안전청 유해물질분석과

The present study investigated the food component characteristics of a bone-softened mackerel Scomber japonicus
product (FC-M). The proximate composition of the FC-M was 57.4% moisture, 25.2% crude protein, 14.1% crude
lipid, and 2.7% ash. The energy in the FC-M was 241.5 kcal/100 g, which corresponds to 8.9-16.1% of the daily
energy intake recommended for Koreans ≥ 6 years of age. Regardless of type of taste, there were no significant differences
in taste intensity when the FC-M was compared to a control (canned mackerel) but the odor intensity was
significantly higher. Although there were no significant differences in hardness, the Hunter color values of redness
and yellowness were significantly lower than those of the control. The sensory score for the FC-M was significantly
superior to that of the control. The total amino acid content in the FC-M was 24.12 g/100 g and the major amino
acids were aspartic acid, glutamic acid, leucine, and histidine. The major fatty acids in the FC-M were 16:0, 18:1n-9,
20:5n-3, and 22:6n-3 and the FC-M was a good source of minerals.

Keyword : Mackerel, Scomber japonicus, Fish bone, Fish odor

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