Food component characteristics of fish frames as basic ingredients of fish gomtang.

摘要

The composition of fish (skipjack tuna, yellowfin tuna, bluefin tuna, conger eel, salmon, Spanish mackerel, armored weasel-fish) frames and their hot-water extracts were investigated to explore the possibility for their use for fish gomtang. Volatile basic N and heavy metal contents of bluefin tuna and salmon frames were found to be below the safety limits suggested by the Codex Code and could be used as basic ingredients for fish gomtang. Nitrogenous compounds were the major components of all hot-water extracts from fish frames. Results of N extraction and sensory evaluation of hot-water extracts from fish frames indicated that the salmon frame was a good raw material as a basic ingredient of fish gomtang. Ca and P contents of hot-water extracts from salmon frame were 18.0 mg/100 ml and 33.1 mg/100 ml, respectively.