Food Component Characterization of Muscle From Salmon Frame

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 37; no. 11
• Main Authors: Heu, M.S. (Gyeongsang National University, Tongyeong, Republic of Korea), Kim, H.J. (Gyeongsang National University, Tongyeong, Republic of Korea), Yoon, M.S. (Gyeongsang National University, Tongyeong, Republic of Korea), Park, D.Y. (Gyeongsang National University, Tongyeong, Republic of Korea), Park, K.H. (Gyeongsang National University, Tongyeong, Republic of Korea), Kim, J.S. (Gyeongsang National University, Tongyeong, Republic of Korea), E-mail: jinsukim@gnu.ac.kr
• Format: Journal Article
• Language: Korean
• Published: 01.11.2008
• Subjects: SALMON; salmon by-products; salmon frame; SAUMON; seafood by-products
• ISSN: 1226-3311
• DOI: 10.3746/jkfn.2008.37.11.1452

For the effective use of salmon processing by-products, the food components of salmon frame muscle were investigated and compared with those of fillet muscle. The proximate composition of salmon frame muscle was 73.2 g/100 g muscle for the moisture, 76.9 g/100 g dry material for the protein, 15.7 g/100 g dry material for the lipid and 4.1 g/100 g dry material for the ash. pH and volatile basic nitrogen (VBN) content of salmon frame muscle were 6.63 and 16 mg/100 g, respectively. The proximate composition, pH and VBN of salmon frame muscles were similar to those of salmon fillet muscle. The Hunter values of salmon frame muscle were 55.34 for L value, 16.60 for a value, 19.99 for b value and 48.83 for ΔE value, which were different compared to the salmon fillet muscle. The trichloroacetic acid (TCA) soluble-N content of salmon frame muscle was 542 mg/100 g, which was lower than that of salmon fillet muscle. No difference was found in fatty acid composition, total amino acid, calcium, phosphorus contents and sensory evaluation between salmon frame muscle and salmon fillet muscle. These results suggested that muscle from salmon frame could be used as resources for seafood processing.