Preparation of Snack Using Residues of Fish Gomtang
2008
Heu, M.S. (Gyeongsang National University, Tongyeong, Republic of Korea) | Park, S.H. (Gyeongsang National University, Tongyeong, Republic of Korea) | Kim, H.S. (Gyeongsang National University, Tongyeong, Republic of Korea) | Jee, S.J. (Gyeongsang National University, Tongyeong, Republic of Korea) | Kim, H.J. (Gyeongsang National University, Tongyeong, Republic of Korea) | Han, B.W. (Hansung Fishery Co., LTD., Pohang, Republic of Korea) | Ha, J.H. (Cheju National University, Jeju, Republic of Korea) | Kim, J.G. (Gyeongsang National University, Tongyeong, Republic of Korea) | Kim, J.S. (Gyeongsang National University, Tongyeong, Republic of Korea), E-mail: [email protected]
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.
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