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Nutritional and Microbiological Characterization of Fish Jerky Produced Using Frame Muscle of the Sea Rainbow Trout Oncorhynchus mykiss
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 Title & Authors
Nutritional and Microbiological Characterization of Fish Jerky Produced Using Frame Muscle of the Sea Rainbow Trout Oncorhynchus mykiss
Kim, Min Woo; Kim, Yong Jung; Kim, Min Joo; Lee, Su Gwang; Park, Sun Young; Choi, Byeong Dae; Heu, Min Soo; Kim, Jin-Soo;
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Large quantities of by-products—such as fish frame, head, skin and viscera—are generated during seafood processing, and these by-products are not utilized extensively. Therefore, sea rainbow trout Oncorhynchus mykiss (SRT) frame muscle (FM) jerky was prepared by grinding SRT-FM, followed by mixing with seasoning, forming and drying. The nutritional and microbiological characteristics of the SRT-FM jerky were then investigated. The proximate composition of the SRT-FM jerky was 19.1% moisture, 38.7% crude protein, 7.9% crude lipid and 4.4% ash. The viable bacterium count of the SRT-FM jerky was 3.9 log CFU/g, and Escherichia coli and Staphylococcus aureus were not detected. The total amino acid content of SRT-FM jerky was 37.3 g/100 g, and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Based on the recommended daily intake of fish jerky (100 g), the most abundant mineral was potassium. The fatty acid composition of the SRT-FM jerky was 26.2% saturated acid, 34.5% monoenoic acid and 39.3% polyenoic acid, and the major fatty acids were 16:0, 18:1n-9, 18:2n-6, 20:5n-3 and 22:6n-3. These results suggest that SRT-FM jerky has high nutritional value.
Rainbow trout;Sea rainbow trout;Fish frame;Fish jerky;Oncorhynchus mykiss;
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