참치(Katsuwonus pelamis)통조림 가공공정 중 발생하는 생 및 자숙 부산물의 위생안전성 및 영양학적 품질 특성 평가 = Evaluation of Safety and Nutritional Quality Characteristics of Raw and Steamed By-products Produced During Canned Tuna Katsuwonus pelamis Processing

다국어 초록 (Multilingual Abstract)

This study assessed the yield, nutrient composition, and safety of raw and steamed by-products from canned tuna Katsuwonus pelamis processing to determine their potential as value-added materials. The by-products, expressed as percentages of total weight, included raw viscera (7.9%), steamed heads (18.5%), steamed tails (2.4%), steamed bones (1.2%), and steamed dark muscle (9.7%). The levels of volatile basic nitrogen, histamine, and heavy metals remained below the spoilage and safety thresholds. Steamed dark muscle contained the highest protein (26.75 g/100 g), while the amino acid content ranged from 13.41 to 24.96 g/100 g. Lipid concentration peaked in the mixed steamed fraction (9.95 g/100 g). The eicosapentaenoic acid and docosahexaenoic acid contents varied between 48.45–117.81 mg/100 g and 334.22–1,048.00 mg/100 g, respectively, with steamed heads showing the highest values. Steamed tails and bones exhibited the highest ash content (15.31 g/100 g), predominantly composed of calcium (78,083.0 mg/ kg). These findings demonstrate that proteins, lipids, and minerals, are unevenly distributed among tuna by-products, underscoring their potential for developing functional food ingredients.