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Food Component Characteristics of Red-tanner Crab (Chionoecetes japonicus) Paste as Food Processing Source

식품가공소재로서 게 페이스트의 식품성분 특성

  • Kim, Hye-Suk (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Chan-Ho (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Choi, Seung-Geal (Daejung Fishery Co., LTD.,) ;
  • Han, Byung-Wook (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Kyung-Tae (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Shim, Nam-Hyuk (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Oh, Hyeon-Seok (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University)
  • 김혜숙 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 박찬호 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 최승걸 (대정수산㈜) ;
  • 한병욱 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 강경태 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 심남혁 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 오현석 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 김진수 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 허민수 (경상대학교 해양생물이용학부 해양산업연구소)
  • Published : 2005.08.01

Abstract

The objective of this study was to investigate the components and nutritional quality of red-tanner crab (Chionoecetes japonicus) paste in order to explore possibility for food processing source such as surimi gel containing crab paste. Yield of crab paste was $30\%$ from whole body after crushing and dehydrating. Crude protein contents $(9.5\%)$ of crab paste was lower than that $(13.1\%)$ of crab muscle, but fat $(0.5\%)$ and ash contents $(8.0\%)$ of paste were higher than $0.2\%\;and\;1.3\%$ of crab muscle, respectively. Volatile basic nitrogen (VBN) content of the crab paste was lower than those of the edible parts. Total amino acid content (9,497mg/l00g) of paste was lower than that (12,980mg/100g) of muscle. Aspartic acid, glutamic acid, lysine and leucine were the predominant amino acids in the protein fraction. The calcium content (6,539mg/l00g) was higher than those of phosphorus (579mg/100g), and potassium (793mg/100g) while manganese and iron were present in trace amounts. Major fatty acids of total lipid were 16:0, 18:1n-9, 20:5n-3 and 22:6n-3, and no difference of composition between paste and muscle. Sensory evaluation showed that scores of color and flavor of $15\%$ substituted surimi gel increased significantly when compared to surimi gel without crab paste (p<0.05). From the above results, the addition of crab paste enhanced nutrition and functionality of surimi gel.

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