Development and Food Component Characteristics of Canned Boiled Rainbow Trout
2007
Kang, K.T. (Gyeongsang National University, Tongyeong, Republic of Korea) | Kim, H.J. (Gyeongsang National University, Tongyeong, Republic of Korea) | Lee, T.S. (Gyeongsang National University, Tongyeong, Republic of Korea) | Kim, H.S. (Gyeongsang National University, Tongyeong, Republic of Korea) | Heu, M.S. (Gyeongsang National University, Tongyeong, Republic of Korea) | Hwang, N.A. (Gyeongsang National University, Tongyeong, Republic of Korea) | Ha, J.H. (Cheju National University, Jeju, Republic of Korea) | Ham, J.S. (WongBok Trout Farm, Pyongchang, Republic of Korea) | Kim, J.S. (Gyeongsang National University, Tongyeong, Republic of Korea), E-mail: [email protected]
To expand the use of rainbow trout, the preparation of canned rainbow trout was conducted and the characteristics were also examined. Canned boiled rainbow trout was low in moisture, while high in lipid and ash compared to commercial canned salmon. There was no difference in the protein content between two kinds of canned fish. The contents of free amino acid and total amino acid of canned boiled rainbow trout were 330.9 mg/100 g and 18.2 g/100 g, respectively, and the major amino acids were glutamic acid (68.6 mg/100 g) and anserine (124.1 mg/100 g) in free amino acid and glutamic acid (18.0%), aspartic acid (8.6%), lysine (8.4%) and leucine (8.9%) in total amino acid.
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