plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111elSSN : 2287-8815
Chemical and Nutritional Profiles and Value-Added Utilization Potentialof Major Processing By-products from Skipjack Tuna Katsuwonus pelamis
박선영·맹효주1·안영현1·이정석1*
국립수산과학원 식품안전가공과, 1경상국립대학교 해양식품공학과/해양산업연구소
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 evaluate their potential value-added applications. Among these, the frame bone exhibited the highest levels of crude protein, 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 findings underscore the substantial nutritive and functional components inherent in skipjack tuna by-products, supporting their potential use as high-value raw materials for food products, pet food formulations and marine biomaterials. These results provide scientific evidence and foundational insights for
Skipjack tuna, Processing by-products, Nutritional characteristics, Utilization potential