NDLI: Investigation of Food Quality Characterization of Processing By-product (Frame Muscle) from the Sea Rainbow Trout Oncorhynchus mykiss

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Investigation of Food Quality Characterization of Processing By-product (Frame Muscle) from the Sea Rainbow Trout Oncorhynchus mykiss

Content Provider	Semantic Scholar
Author	Choi, Byeong-Dae Kim, Ki Hyun Kim, Yong Jung Kim, Jin-Soo
Copyright Year	2015
Abstract	This study compared the meat quality of sea rainbow trout Oncorhynchus mykiss frame muscle (S-FR-TY) and fillet (S-FI-TY) with the frame muscle of freshwater rainbow trout (F-FR). There was a difference of < 1% in the proximate composition of S-FR-TY vs. S-FI-TY, and of S-FR-TY vs. F-FR. The Hunter a value of F-FR-TY was lower compared with that of F-FR cultured in Jecheon (F-FR-JC), but higher than that of F-FR cultured in Pyeongtaek (FFR-PT). However, no difference in the Hunter a value of S-FR-TY compared with any other F-FR was observed. The odor intensity of S-FR-TY was lower compared with that of F-FR, while the taste of S-FR-TY was milder than that of S-FI-TY, but stronger than that of F-FR. Although its total amino acid content was lower, the essential amino acid content of S-FR-TY was higher compared with S-FI-TY; the potassium content of S-FR-TY was also significantly greater. S-FR-TY contained high levels of nutritional and functional components, such as anserine, lysine, threonine, and eicosapentaenoic and docosahexaenoic acid. These results suggest that S-FR-TY could be used as a resource of canned food or fish jerky for children.
Starting Page	26
Ending Page	35
Page Count	10
File Format	PDF HTM / HTML
DOI	10.5657/KFAS.2015.0026
Volume Number	48
Alternate Webpage(s)	http://210.101.116.28/W_files/kiss2/05907882_pv.pdf
Alternate Webpage(s)	http://ocean.kisti.re.kr/downfile/volume/kofis/KSSHBC/2015/v48n1/KSSHBC_2015_v48n1_26.pdf
Alternate Webpage(s)	https://doi.org/10.5657/KFAS.2015.0026
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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