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Food Quality of Rainbow Trout Oncorhynchus mykiss Domesticated in Seawater

해수 순치 무지개 송어(Oncorhynchus mykiss)의 식품학적 품질 특성

  • Kim, Ki Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Sang In (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Jeon, You-Jin (Department of Marine Life Science, Jeju National University) ;
  • Choi, Byeong Dae (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Min Woo (Quality Control Team, Daewang) ;
  • Kim, Dongsoo (Korea Food Research institute) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 김기현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 강상인 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 전유진 (제주대학교 해양의생명과학부) ;
  • 최병대 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김민우 ((주)대왕 품질관리부) ;
  • 김동수 (한국식품연구원) ;
  • 김진수 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2014.02.03
  • Accepted : 2014.03.21
  • Published : 2014.04.30

Abstract

This study compared the food quality of domesticated(RT-DS) and freshwater (RT-F) rainbow trouts Oncorhynchus mykiss. The proximate composition of RT-DS was 73.8% moisture, 20.6% crude protein, 4.2% crude lipid, and 1.1% ash and was similar to RT-F. No differences were found in the red color, odor and taste intensities, calcium, and potassium between RT-DS and RT-F based on the Hunter a values, volatile basic nitrogen content, odor intensity and using an electronic nose, and taste intensity using an electronic tongue. The crude protein, total amino acid contents, and taurine, glutamic acid, glycine, alanine and anserine contents in free amino acids were higher in RT-DS than in RT-F. There was no difference in hardness between RT-DS and RT-F.

Acknowledgement

Grant : 수산실용화기술개발사업의 체지방 감소효과를 갖는 해수산 무지개송어 생산 및 이의 비효율적 자원을 활용한 육포 가공 방법의 개발

Supported by : 한국해양과학기술진흥원

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