Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Preparation and Characterization of Canned Salmon Frame

연어 frame 통조림의 제조 및 특성

  • Park, Kwon-Hyun (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Yoon, Min-Seok (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jeong-Gyun (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyung-Jun (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Shin, Joon-Ho (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Ji-Sun (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • No, Yoon-I (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Department of Food Science and Nutrition / Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
  • 박권현 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 윤민석 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 김정균 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 김형준 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 신준호 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 이지선 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 노윤이 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 허민수 (경상대학교 식품영양학과 / 해양산업연구소) ;
  • 김진수 (경상대학교 해양식품공학과 / 해양산업연구소)
  • Received : 2010.01.06
  • Accepted : 2010.04.12
  • Published : 2010.04.30
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Abstract

This study was conducted to prepare canned salmon frame and to characterize its food components. In the preparation of high-quality canned foods, the boiling water generated in the pre-heating process should be removed, and then the pre-treated canned salmon frame should be sterilized for an $F_0$ value of 12 min. The proximate composition of the canned salmon frame prepared under optimal conditions (CSFP) was 58.4% moisture, 15.7% protein, 21.4% lipid, and 3.5% ash. Based on the results of volatile basic nitrogen and microbiological tests, the CSFP was acceptable. The sensory score for the color of CSFP was 4.1 points, which was higher than that of commercial canned salmon frame (CCSF). However, there were no significant differences in the sensory scores for flavor and taste between CSFP and CCSF. The total amino acid content of CSFP was 14.58 g/100 g, which was 4.9% lower than that of CCSF. The major amino acids in CSFP were aspartic acid (11.0%), glutamic acid (14.8%), and lysine (10.6%), which accounted for 36.4% of the total amino acid content. The CSFP was high in calcium and phosphorus, while it was low in magnesium and zinc. The major fatty acids in CSFP were 16:0 (15.2%), 18:1n-9 (17.0%), 18:2n-6 (16.7%), 20:5n-3 (9.3%), and 22:6n-3 (8.8%). Based on the results, CSFP is a high-quality canned food in terms of hygiene and nutrition.

Keywords

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