Processing of Salmon (Salmo salar L.) and Conger eel (Conger myriaster) Snacks and Their Quality Characteristics

Woo Young JUNG¹, Jin Gi MIN^2, , Hong Hee LEE¹, Myoung Kyo PARK³ and Won Kyung LEE¹

¹Seawell Co. Ltd., 508-1, Byeoksan e-Centum Classone, 99, Cwntum dong-ro, Haeundae-gu, Busan 480-059, Korea

²Department of Food Science and Technology, Pukyong National University, Daeyeon 3-dong, Nam-gu, Busan 608-737, Korea

³Shinsegae Food, 7, Achasan-ro 5-gil, Seongdong-gu, Seoul, 047-93, Korea

Cite this paper:
Woo Young JUNG, Jin Gi MIN, Hong Hee LEE, Myoung Kyo PARK and Won Kyung LEE. Processing of Salmon (Salmo salar L.) and Conger eel (Conger myriaster) Snacks and Their Quality Characteristics. Journal of Food and Nutrition Research. 2018; 6(5):306-312. doi: 10.12691/jfnr-6-5-5

Abstract

Fish snacks were prepared by adding starch, gelatin and oligosaccharide. Among the snacks with fish meat contents of 50, 60 and 70%, the salmon-70 and the conger-70 snacks (70% fish meat) received the highest score in sensory evaluation. The hardness of the snacks containing 50% or higher fish meat content tended to increase as the amount of added starch increased. The protein content of the salmon-70 snack was 32.4%, and for the conger-70 snack, it was 38.6%; salmon-70 snack (16.4%) contained more lipids than conger-70 snack (10.5%). The acid value (AV) and peroxide value (PV) of the fish snacks with high lipid contents increased with storage period. PV did not exceed the standard value during the storage period when applying the Codex standard for the seasoning dried laver. During the storage, the volatile basic nitrogen of the snacks was almost unchanged. Fatty acid composition of the salmon-70 snack containing only salmon frame, which was composed of 40% oleic acid, 16.4% linoleic acid, and 4.3% and 7.3% EPA and DHA, respectively. In the conger-70 snack, oleic acid (23.6%) and DHA (22.8%) were highest among the fatty acids, followed by palmitic acid (16.4%) (which the saturated fatty acid) and EPA, by 9.2%.

Keywords:
fish by-product snack salmon conger eel

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Food and Agriculture Organization – FAO, The state of world fisheries and aquaculture 2016, Contributing to food security and nutrition for all. Rome. 74, 2016.
[2]	Nurul, H., Boni, I. and Noryati, I., The effect of different ratios of Dory fish to tapioca flour on the linear expansion, oil absorption, colour and hardness of fish crackers. International Food Research Journal, 16, 159-165, 2009.
[3]	Taewee, T. K., Cracker “Keropok”: a review on factors influencing expansion. International Food Research Journal, 18, 855-866, 2011.
[4]	Dehghan-Shoar, Z., Hardacre, A. K. and Brennan, C. S., The physio-chemical characteristics of extruded snacks enriched with tomato lycopene. Food Chemistry. 123, 1117-1122, 2010.
[5]	Bechtel, P. J., Properties of different fish processing by-products from Pollack, cod and salmon, Journal of Food Processing and Preservation. 27, 101-116, 2003.
[6]	Goes, E. S. R., Souza, M. L. R., Campelo, D. A. V., Yoshida, G. M., Xavier, T. O., Moura, L.B. and Monteiro, A. R. G., Extruded snack with the addition of different fish meals. Food Science and Technology, 35, 683-689, 2015.
[7]	Oduor-Odote, P. M. and Kazungu, J. M., The body composition of low value fish and their preparation into a higher value snack food. Western Indian Ocean Journal Marine Science, 7, 111-117, 2008.
[8]	Liaset, B., Julshamn, M. and Espe, M., Chemical composition and theoretical nutritional evaluation of the produced fractions from enzymic hydrolysis of salmon frames with ProtamexTM. Process Biochemistry, 38, 1747-1759, 2003.
[9]	Yamashita, E., Astaxanthin as a medical food, Functional Foods in Health and Disease, 3, 254-258, 2013.
[10]	Espe, M., Nortvedt, R. and Lie, O., Hafsteinsson H. Atlantic salmon (Salmo salar, L.) as raw material for the smoking industryⅠ: effect of different salting methods on the oxidation of lipids. Food Chemistry, 75, 411-416, 2015.
[11]	AOAC, Official Methods of Analysis. Association of Official Analytical Chemists (16th edition). Washington D.C., 1995.
[12]	Songsaeng, S., Sophanodora, P., Kaewsrithong, J. and Oshima, T., “Changes in lipids of white-scar oyster (Crassostrea belcheri) during chilled storage under different salt concentrations”. Asian Journal of Food and Agro-Industry, 2, 140-154, 2009.
[13]	Ministry of Maritime Affairs & Fisheries – MOMAF, Standard Methods for Marine Environmental; 2002 (in Korean), 2002.
[14]	Bligh, E. G. and Dyer, W. J., A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 911-917, 1959.
[15]	Chapman, R. H. and Mckay, J., The estimation of peroxides in fats and oils by the ferric thiocyanide method. Journal of the American Oil Chemists’ Society, 26, 360-363, 1949.
[16]	AOCS, Official Methods and Recommended Practices of the American Oil Chemists' Society. 4th ed. American Oil Chemists' Society, Champaign, IL, USA, 1990.
[17]	Hasegawa, H., Laboratory manual on analytical methods and procedures for fish and fish products. Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987.
[18]	Berwigl, K. P., Marques, D. R., & Silva, D. M. B., Mendes, M. P., Raniero, G. Z., Monteiro, C. C. F., Antonio, R. G. and Monteiro, R. G., Texture on extruded snack: correlation between instrumental and sensory analysis. Chemical Engineering Transactions, 57, 1723-1728, 2017.
[19]	Steel, R. G. D. and Torrie, J. H., Principle and procedures of statistic. 2nd ed. New York, McGraw Hill, 1980.
[20]	Cortez Netto, J. P., Oliveira Filho, P. R. C., Lapa-Guimaraes, J. and Viegas, E. M. M., Physicochemical and sensory characteristics of snack made with minced Lile tilpia, Food Science and Technology. 34, 591-596, 2014.
[21]	Heu, M. S., Kim, H. J., Yoon, M. S., Park, D. Y., Park, K.H. and Kim, J. S., Food Component Characterization of Muscle From Salmon Frame. Journal of the Korean Society of Food Science and Nutrition. 37, 1452-1456, 2008.
[22]	Kim, H. S., Kang, K. T., Han, B. W., Kim, E. J., Heu, M. S. and Kim, J. S., Preparation and characteristics of snack using conger eel frame, Journal of the Korean Society of Food Science and Nutrition. 35, 1467-1474, 2006.
[23]	Nordin, B. E. C., Nutritional considerations. In: Calcium, Phosphate and Magnesium Metabolism. Nordin, B.E.C., ed., Edinburgh, Churchill Livingstone; 1-35, 1976.
[24]	Islam, M. M., Bang, S., Kim, K. W. and Ahmed, M. K. J., Heavy metal in frozen and canned marine fish of Korea. Journal of Scientific Research. 2, 549-557, 2010.
[25]	Polak-Juszczak, L. and Robak, S., Macro-and microelements in eel (anguilla anguilla) from the northern regions of Poland. Journal of Elementology. 20, 385-394, 2015.
[26]	Chakrabarty, M. M., Chemistry and technology of oils and fats, Allied Publishers Pvt. Ltd, 2016.
[27]	Codex Alimentarius Commission – Codex, Proposed draft regional standard for laver products, 20th session, New Delhi, 3, 2016.
[28]	Korean Food Standards Codex - KFS Codex, Ministry of Food and Drug Safety. (in Korean), 2017.
[29]	Huss, H. H., Quality and quality changes in fresh fish, FAO Fisheries Technical Paper, 68-92, 1995.
[30]	Nettleton, J. A., Fatty Acids in Cultivated and Wild Fish. Presented paper, International Institute of Fisheries, Economics and Trade (IIFET), IIFET 2000 Conference: Microbehavior and Macroresults. Oregon State University, Corvallis, OR. 10-14, 2000.
[31]	Kim, J. S, OH, K. S. and Lee, J. S., Comparison of food component between conger eel (conger myriaster) and sea eel (muraenesox cinereus) as a sliced raw fish meat. Journal of Korean Fishery Society. 34, 678-684, 2001.