Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Preparation of Snack Using Residues of Fish Gomtang

생선 곰탕 잔사를 이용한 스낵의 제조

  • Heu, Min-Soo (Div. of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Shin-Ho (Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hye-Suk (Div. of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Jee, Seung-Joon (Div. of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyung-Jun (Div. of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Han, Byung-Wook (Hansung Fishery Co., LTD.) ;
  • Ha, Jin-Hwan (Dept. of Food Bioengineering, Cheju National University) ;
  • Kim, Jeong-Gyun (Div. of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Div. of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 박신호 (경상대학교 해양산업연구소) ;
  • 김혜숙 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 지성준 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김형준 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 한병욱 (한성수산식품(주)) ;
  • 하진환 (제주대학교 식품생명공학과) ;
  • 김정균 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2008.01.31
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Abstract

For the use of salmon frame in zero emission, the snack using residues of salmon Gomtang was prepared and investigated on the food component characterization. According to the results of volatile basic nitrogen, water activity and sensory evaluation, the optimal substitution ratio of residues was 15% based on the mix. Total amino acid content was higher in the snack (14.8 g/100 g) with 15% residues than in snack (9.8 g/100 g) without residues. The major amino acids of the residues-added snack were aspartic acid (9.9%), glutamic acid (14.7%) and proline (9.5%). The snack with 15% residues were enriched in the mineral (calcium and phosphorus) and polyunsaturated fatty acid (20:5n-3 and 22:6n-3) compared to those of snack without residues.

연어 프레임의 완전 이용을 목적으로 연어 프레임으로부터 곰탕 유사 제품을 개발한 후 남는 잔사를 이용하여 스낵의 제조를 시도하였고, 아울러 이의 특성에 대하여 살펴보았다. 스낵의 휘발성염기질소 함량, 수분활성 및 관능검사 등으로 미루어 보아 스낵의 제조를 위한 잔사의 믹스에 대한 최적 대체비율은 15%로 판단되었다. 총아미노산 함량은 잔사 분말 첨가 스낵이 14.8 g/100 g으로, 무첨가 스낵의 9.8 g/100 g에 비하여 높았다. 잔사분말 첨가 스낵의 주요 아미노산은 aspartic acid(9.9%), glutamic acid(14.7%) 및 proline(9.5%) 등이었다. 또한, 잔사 분말 첨가 스낵은 무첨가 스낵에 비하여 무기질(칼슘과 인) 및 고도불포화지방산(20:5n-3 및 22:6n-3 등)이 강화되었다.

Keywords

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