plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111elSSN : 2287-8815
Nutritional Characteristics of Olive Flounder Paralichthys olivaceus, Red Sea Bream Pagrus major and Salmon Distributed in Korea as Commonly Consumed Sliced Raw Fish
최유리1
·이창영2·박지훈1
·이정석1,2·허민수2,3·김진수1,2*
1
경상국립대학교 해양식품공학과/해양산업연구소, 2경상국립대학교 수산식품산업화 기술지원센터, 3경상국립대학교 식품영양학과
This study was conducted to investigate the nutritional characteristics of the following Korean-distributed fish species commonly consumed as sliced raw fish (CC-SRF): olive flounder Paralichthys olivaceus (OF), red sea bream Pagrus major (RS), Atlantic salmon (AS), coho salmon (CS) and sockeye salmon (SS). The crude protein and lipid contents of OF, RS, AS, CS and SS were 20.2% and 5.5%, 21.2% and 6.8%, 17.7% and 18.5%, 18.3% and 16.1%, and 20.4% and 5.7%, respectively. Regardless of the type and weight of fish species, the major amino acids were leucine, lysine, aspartic acid, and glutamic acid, whereas histidine was identified as a limiting amino acid. The major minerals in all CC-SRF were P, K and Se based on the recommended daily intake or sufficient intake for Korean males aged between 19-49 years. Among the different types of all CC-SRF, the intake of OF and SS lipids is predicted to be associated with a lower n-6/n-3 fatty acid ratio, whereas among the free amino acids, which are expected to have health functionality, we identified taurine in OF and RS, and anserine in salmons. The digestibility of OF, RS, AS, CS and SS were 60.7%, 54.9%, 48.5%, 49.6%, and 53.4%, respectively
Sliced raw fish, Oliver flounder, Red sea bream, Salmon, Commonly consumed fish