Improvement on Fish Odor of Extracts from Salmon Frame Soaked in Soybean Milk

두유 전처리에 의한 열수추출 연어 Frame 엑스분의 비린내 개선

  • Heu, Min-Soo (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Shin-Ho (Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hye-Suk (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyung-Jun (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Han, Byung-Wook (Hansung Fishery Co., LTD.) ;
  • Ji, Seong-Gil (Daesang Food Co., LTD.) ;
  • Kim, Jeong-Gyun (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Yoon, Min-Seok (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 박신호 (경상대학교 해양산업연구소) ;
  • 김혜숙 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김형준 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 한병욱 (한성수산식품(주)) ;
  • 지승길 (대상식품(주)) ;
  • 김정균 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 윤민석 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2008.02.29


For the use of extracts from salmon frame as a basic material of Gomtang-like products, various methods (soaking into soybean milk, adding anchovy, and adding spices) for masking fish odor into extracts from salmon frame were examined and the food component characteristics were also compared with commercial Gomtang. According to the results of volatile basic nitrogen, transmission at 660 nm and sensory evaluation of extracts, soaking treatment, which is the soaking of salmon frame into soybean milk, was the most efficient method among the various methods for masking fish odor into extracts from salmon frame. There was no difference in the proximate composition between extracts from salmon frame soaked (FS) and unsoaked (C) into soybean milk. The FS was not detected in heavy metals, such as chromium, lead and cadmium. The taste value of FS (16.26) was higher than that of C and the major amino acids were glutamic acid and aspartic acid. Total amino acid content of FS (3.08 g/100 mL) was also higher than those of C (2.95 g/100 mL) and commercial Gomtang (1.70 g/100 mL), and the major amino acids were glycine, proline, glutamic acid and arginine. The calcium and phosphorus contents of FS/500 mL accounted for 21.7% and 18.5%, respectively, of the recommended daily allowance of mineral for adult.


  1. Yoo IJ, Yoo SH, Park BS. 1994. Comparison of physicochemical characteristics among Hanwoo. Korean J Anim Sci 36: 507-514
  2. Kim JS, Park JW. 2004. Characterization of acid-soluble collagen from Pacific whiting surimi processing byproducts. J Food Sci 69: 637-642
  3. Nagai T, Suzuki N. 2000. Preparation and characterization of several fish bone collagens. J Food Biochem 24: 427-436
  4. Kim JS, Yang SK, Heu MS. 2000. Component character istics of cooking tuna bone as a food resource. J Kor Fish Soc 33: 38-42
  5. Montecalvo J, Constantinides SM, Yang CST. 1984. Optimization of processing parameters for the preparation of flounder frame protein product. J Food Sci 49: 172-176
  6. Wendel A, Park JW, Kristbergsson K. 2002. Recovered meat from Pacific whiting frame. J Aquatic Food Product Technol 11: 5-18
  7. Wendel AP. 1999. Recovery and utilization of Pacific whiting frame meat for surimi production. PhD Dissertation. Oregon State University, USA
  8. Crapo C, Himelbloom B. 1994. Quality of mince from Alaska pollack (Theragra chalcogramma) frames. J Aqua Food Prod Technol 3: 7-17
  9. Cho EJ, Yang MK. 1999. Effects of herbs on the taste compounds of Gom-Kuk (beef soup stock) during cooking. Korean J Soc Food Sci 15: 483-489
  10. Park DY, Lee YS. 1983. The effect of acid and alkali treatment on extracting nutrients from beef bone. Korean J Food & Nutrition 12: 146-149
  11. Park DY. 1986. Minerals, total nitrogen and free amino acid contents in shank bone stock according to boiling time. J Korean Soc Food Nutr 15: 243-248
  12. Park DY, Lee YS. 1982. An experiment in extracting efficient nutrients from sagol bone stock. Korean J Nutr Food 11: 47-52
  13. Han BW. 2006. Development of functional Gomtang-like product and snack using fish frames. MS Thesis. Gyeongsang National University, Korea
  14. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. p 69-74
  15. Ministry of Social Welfare of Japan. 1960. Volatile basic nitrogen. In Guide to Experiment of Sanitary Infection. Kenpakusha, Tokyo. Vol Ⅲ, p 30-32
  16. Oh HS, Kim JS, Heu MS. 2007. Preparation of functional seasoning sauce using enzymatic hydrolysates from skipjack tuna cooking drip. J Korean Soc Food Sci Nutr 36: 766-772
  17. Kato H, Rhue MR, Nishimura T. 1989. Role of acids and peptides in food taste. In Flavor Chemistry: Trends and Development. American Chemical Society, Washington DC. p 158-174
  18. Tsutagawa Y, Hosogai Y, Kawai H. 1994. Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J Food Hyg Soc Japan 34: 315-318
  19. Steel RGD, Torrie H. 1980. Principle and Procedures of Statistics. 1st ed. McGraw-Hill Kogakusha, Tokyo. p 187- 221
  20. Kim IS, Lee TG, Cho ML, Park HW, Cho TJ, Heu MS, Kim JS. 2003. Food component characteristics of cold air dried anchovies. J Korean Soc Food Sci Nutr 29: 973-980
  21. Kim JH, Park BY, Cho SH, Yoo YM, Chae HS, Kim HK, Lee JM. 2002. Comparison of physico-chemical, sensory and nutritional characteristics for water extract from bull's bones of different breed. Korean J Food Sci Ani Resour 22: 358-362
  22. Codex Code. 2004. European community comments for the codex committee on food additives and contaminantsagenda item 15(a) and 16(f). The Joint FAO/WHO Food Standards Programme
  23. Chiba H. 1992. Food components and blood pressure regulation. In The Bioactive Function of Foods. Press Center of Academic Society, Tokyo, Japan. p 189-196
  24. Tsuji K. 1985. Taurine and cholesterol metabolism. Biosci Biotechnol 23: 217-218
  25. Pion PD, Kittleson MD, Rogers QR, Morris JG. 1987. Myocardial failure in cats associated with low plasma taurine: a reversible cardiomypathy. Science 237: 764-768
  26. Kim JS, Heu MS, Yeum DM. 2001. Component characteristics of canned oyster processing waste water as a food resource. J Korean Soc Food Sci Nutr 30: 299-306
  27. Park YH, Chang DS, Kim SB. 1995. Seafood Processing and Utilization. Hyungsul Publishing Co., Seoul. p 153, 204
  28. Food Institute. 2001. Encyclopedia on Food. Chochang Pubishing Co., Seoul. p 484
  29. Kim JS, Park JW. 2005. Partially purified collagen from refiner discharge of Pacific whiting surimi processing. J Food Sci 70: 511-516
  30. Oh KS, Kang ST, Ho CT. 2001. Flavor constituents in enzyme hydrolysates from shore swimming crab and spotted shrimp. J Korean Soc Food Sci Nutr 30: 787-795
  31. The Korean Nutrition Society. 2000. Recommended Dietary Allowances for Korean. Chungang Publishing Co., Seoul. p 157-218

Cited by

  1. Preparation and Characterization of Canned Salmon Frame vol.43, pp.2, 2010,
  2. Food Component Characterization of Muscle around Pectoral Fin, Salmon Fillet Processing By-products vol.38, pp.1, 2009,
  3. Reduction of Off-flavors in Steamed Crab Meat Using Dairy Products vol.47, pp.3, 2015,
  4. Improvement on Yield and Functional Properties of Autoclave-Treated Salmon Frame Extracts using Commercial Enzymes vol.42, pp.6, 2009,
  5. Preparation Conditions of Extracts from Salmon Frame using an Autoclave vol.42, pp.4, 2009,
  6. Improvement in the Fish Odor of Extracts Obtained from Salmon Frame using the Maillard Reaction Treated at High Temperature and Pressure vol.42, pp.4, 2009,