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RISS 인기검색어
- 검색키워드
- 저자 : S. P. Kasyanov (검색결과 1 건)
- 무료
- 기관 내 무료
- 유료
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Processing and Quality Characteristics of New Canned Fish Products Contained Omega-3 Fatty Acids
Ho-Dong YOON(윤호동),L. V. Shulgina,S. P. Kasyanov,R. M. Sultanov,Yu. P. Shulgin,Jin-Gi MIN(민진기),Du-Hyun PARK(박두현),Jeong-Gyun KIM(김정균) 한국수산해양교육학회 2019 水産海洋敎育硏究 Vol.31 No.2
In this study, the composition of proximate and fatty acid composition of six kinds of fish (capelin, herring, saury, mackerel, cod and Alaska pollack) were investigated. And the proximate composition, fatty acid composition and sensory evaluation of canned paste products manufactured using these fish species were investigated. The proximate compositions of the six kinds of fish were moisture 60.1-81.9%, crude lipid 0.7-20.6%, crude protein 13.9-17.9%, ash 1.2-1.5% for muscle tissue, and moisture 27.8-32.4%, crude lipid 58.4-63.4%, crude protein 6.9-7.3% and ash 0.9-1.0% for liver. The fatty acid compositions of six kinds of fish were shown 23.60-27.17% of saturated, 43.87-49.54% of monounsaturated and 21.58-31.09% of polyunsaturated fatty acids in muscle tissue and 16.30-20.63%, 53.21-56.22% and 21.92-29.25% for liver, respectively. The proximate compositions of canned fish paste were moisture 59.9-64.9%, crude lipid 17.8-22.1%, crude protein 10.2-13.4%, ash 1.3-1.5%, carbohydrate 4.6-4.7% in canned fish paste prepared with muscle tissue and moisture 63.8-65.7%, crude lipid 20.4-22.2%, crude protein 8.2-8.3%, ash 1.1-1.2%, carbohydrate 4.5-4.6% in canned fish paste prepared with muscle and liver, together. Fatty acid compositions of canned fish paste prepared from six kinds of fish were saturated fatty acid 20.30-27.35%, monounsaturated fatty acid 45.37-48.41% and polyunsaturated fatty acid 24.24-34.33%, and 18.58-22.42%, 54.68-55.31% and 22.27-26.74% in canned fish paste products using muscle and tissue, respectively. From the results of sensory evaluation of canned fish paste manufactured by six kinds of fish, there were excellent sensory evaluations in all canned products and little differences in sensory characteristics between samples.
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