Comparison of the Food Quality of Freshwater Rainbow Trout Oncorhynchus mykiss Cultured in Different Regions

Abstract

This study compared the food quality of freshwater rainbow trout Oncorhynchus mykiss cultured (in Pyeongchang, Pyeongtaek, Jecheon and Geochang) with that of imported salmon Oncorhynchus keta. The proximate composition of the four types of rainbow trout was 74.4-75.7% moisture, 18.3-19.4% crude protein, 3.1-4.3% crude lipid, and 1.3-1.7% ash. There were slight differences in the proximate composition of the four types of rainbow trout. No significant (P>0.05) differences were found in the red color and odor and taste intensities of the four types of rainbow trout based on the Hunter a values, volatile basic nitrogen content, odor intensity using an electronic nose and taste intensity using an electronic tongue. The crude protein, total amino acid, and mineral contents of rainbow trout cultured in Pyeongtaek were superior or similar to those of the trout cultured in the other three places. The rainbow trout cultured in Geochang had the highest hardness, at 858.5 g.

Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM)

“…Asparagine and glutamine are vulnerable to high temperature and they can transform to aspartic and glutamic acids by high temperature. Several researchers are either not analysed asparagine and glutamine (Chen et al, 2007;Kang et al, 2014;Mohanty et al, 2014;Unusan, 2007) or they stated that asparagine and glutamine are very low or none in the fish meat (Boonyoung et al, 2012;Dong et al, 2005;Rebolé et al, 2015;Sarma et al, 2013) contrary to aspartic acid and glutamic acid which are found highest amino acids, often (Özden, 2005;Park et al, 2006). Reason for this, asparagine and glutamine are directly affected by the severe conditions of the digestion process.…”

Comparison on the Food Quality Characteristics of Muscles from Salmonids according to Species, Imported Country, and Separated Part

“…Sample codes are the same as explained in Table 1. 2 The data were quoted from Kang et al (2014). 3 The values in parentheses indicate [(g of amino acid/100 g of total amino acid)]×100.…”

“…, Sample codes are the same as explained in Table 1. 2 The data were quoted from Kang et al (2014). 4 methionine histidine .…”

“…( Park et al, 1996), (mince) (Han, 2001), (Heu et al, 2008), (Joo et al, 2000), fish protein concentrates (Lee et al, 1998), protease inhibitor (Kim et al, 2006) , (Rodriguez et al, 2010) (fillet) (Kong et al, 2008) , Listeria monocytogenes (Ye et al, 2008) super-chilling (Erikson et al, 2011) (Skara et al, 2004 Kang et al (2014) . Table 1 .…”

“…Sample codes are the same as explained in Table1.2 The data were quoted fromKang et al (2014).3 Different letters on the data indicate a significant difference at P<0.05.…”