![Table 1. Produced area, sampled condition (weight, length, state, area and period) and sample code of commonly consumed fish species [olive flounder Paralichthys olivaceus, red seabream Pagrus major and salmons (Atlantic salmon Salmo salar, coho salmon Oncorhynchus kisutch, and sockeye salmon Oncorhynchus nerka)] as sliced raw fishes](http://ocean.kisti.re.kr/downfile/bibText/kofis/KSSHBC/2022/v55n4/KSSHBC_2022_v55n4_397_t0001.png "Table 1. Produced area, sampled condition (weight, length, state, area and period) and sample code of commonly consumed fish species [olive flounder Paralichthys olivaceus, red seabream Pagrus major and salmons (Atlantic salmon Salmo salar, coho salmon Oncorhynchus kisutch, and sockeye salmon Oncorhynchus nerka)] as sliced raw fishes")
![Table 2. Lipid content of commonly consumed fish species [olive flounder (OF) Paralichthys olivaceus, red seabream (RS) Pagrus major, Atlantic salmon (AS) Salmo salar, coho salmon (CoS) Oncorhynchus kisutch, and sockeye salmon (SS) Oncorhynchus nerka] as sliced raw fishes](http://ocean.kisti.re.kr/downfile/bibText/kofis/KSSHBC/2022/v55n4/KSSHBC_2022_v55n4_397_t0002.png "Table 2. Lipid content of commonly consumed fish species [olive flounder (OF) Paralichthys olivaceus, red seabream (RS) Pagrus major, Atlantic salmon (AS) Salmo salar, coho salmon (CoS) Oncorhynchus kisutch, and sockeye salmon (SS) Oncorhynchus nerka] as sliced raw fishes")
![Fig. 1. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns of acid soluble collagen from commonly consumed fish species [olive flounder (OF) Paralichthys olivaceus, red seabream (RS) Pagrus major, Atlantic salmon (AS) Salmo salar, coho salmon (CoS) Oncorhynchus kisutch, and sockeye salmon (SS) Oncorhynchus nerka] as sliced raw fishes. Sample codes (OF-1, OF-2, RS-1.5,RS -2.5, AS, CoS, and SS) are the same as explained in Table 1 and marker protein is expressed as a MP.](http://ocean.kisti.re.kr/downfile/bibText/kofis/KSSHBC/2022/v55n4/KSSHBC_2022_v55n4_397_f0001.png "Fig. 1. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns of acid soluble collagen from commonly consumed fish species [olive flounder (OF) Paralichthys olivaceus, red seabream (RS) Pagrus major, Atlantic salmon (AS) Salmo salar, coho salmon (CoS) Oncorhynchus kisutch, and sockeye salmon (SS) Oncorhynchus nerka] as sliced raw fishes. Sample codes (OF-1, OF-2, RS-1.5,RS -2.5, AS, CoS, and SS) are the same as explained in Table 1 and marker protein is expressed as a MP.")
![Table 3. Collagen content and solubility of commonly consumed fish species [olive flounder (OF) Paralichthys olivaceus, red seabream (RS) Pagrus major, Atlantic salmon (AS) Salmo salar, coho salmon (CoS) Oncorhynchus kisutch, and sockeye salmon (SS) Oncorhynchus nerka] as sliced raw fishes](http://ocean.kisti.re.kr/downfile/bibText/kofis/KSSHBC/2022/v55n4/KSSHBC_2022_v55n4_397_t0003.png "Table 3. Collagen content and solubility of commonly consumed fish species [olive flounder (OF) Paralichthys olivaceus, red seabream (RS) Pagrus major, Atlantic salmon (AS) Salmo salar, coho salmon (CoS) Oncorhynchus kisutch, and sockeye salmon (SS) Oncorhynchus nerka] as sliced raw fishes")
![Table 4. Amino acid compositions (residues/1,000 residues) from commonly consumed fish species [olive flounder (OF) Paralichthys olivaceus, red seabream (RS) Pagrus major, Atlantic salmon (AS) Salmo salar, coho salmon (CoS) Oncorhynchus kisutch, and sockeye salmon (SS) Oncorhynchus nerka] as sliced raw fish](http://ocean.kisti.re.kr/downfile/bibText/kofis/KSSHBC/2022/v55n4/KSSHBC_2022_v55n4_397_t0004.png "Table 4. Amino acid compositions (residues/1,000 residues) from commonly consumed fish species [olive flounder (OF) Paralichthys olivaceus, red seabream (RS) Pagrus major, Atlantic salmon (AS) Salmo salar, coho salmon (CoS) Oncorhynchus kisutch, and sockeye salmon (SS) Oncorhynchus nerka] as sliced raw fish")
![Fig. 2. Fourier transform infrared (FT-IR) spectra of collagens from commonly consumed fish species [olive flounder (OF) Paralichthys olivaceus, red seabream (RS) Pagrus major, Atlantic salmon (AS) Salmo salar, coho salmon (CoS) Oncorhynchus kisutch, and sockeye salmon (SS) Oncorhynchus nerka] as sliced raw fish. 1Sample codes (OF-1, OF-2, RS-1.5, RS-2.5, AS, CoS, and SS) are the same as explained in Table 1.](http://ocean.kisti.re.kr/downfile/bibText/kofis/KSSHBC/2022/v55n4/KSSHBC_2022_v55n4_397_f0002.png "Fig. 2. Fourier transform infrared (FT-IR) spectra of collagens from commonly consumed fish species [olive flounder (OF) Paralichthys olivaceus, red seabream (RS) Pagrus major, Atlantic salmon (AS) Salmo salar, coho salmon (CoS) Oncorhynchus kisutch, and sockeye salmon (SS) Oncorhynchus nerka] as sliced raw fish. 1Sample codes (OF-1, OF-2, RS-1.5, RS-2.5, AS, CoS, and SS) are the same as explained in Table 1.")
![Table 5. Fourier transform infrared (FTIR) spectra peak locations and their assignments for collagens from commonly consumed fish species [olive flounder (OF) Paralichthys olivaceus, red seabream (RS) Pagrus major, Atlantic salmon (AS) Salmo salar, coho salmon (CoS) Oncorhynchus kisutch, and sockeye salmon (SS) Oncorhynchus nerka] as sliced raw fish](http://ocean.kisti.re.kr/downfile/bibText/kofis/KSSHBC/2022/v55n4/KSSHBC_2022_v55n4_397_t0005.png "Table 5. Fourier transform infrared (FTIR) spectra peak locations and their assignments for collagens from commonly consumed fish species [olive flounder (OF) Paralichthys olivaceus, red seabream (RS) Pagrus major, Atlantic salmon (AS) Salmo salar, coho salmon (CoS) Oncorhynchus kisutch, and sockeye salmon (SS) Oncorhynchus nerka] as sliced raw fish")
![Fig. 3. Hardness of commonly consumed fish species [olive flounder (OF) Paralichthys olivaceus, red seabream (RS) Pagrus major, Atlantic salmon (AS) Salmo salar, coho salmon (CoS) Oncorhynchus kisutch, and sockeye salmon (SS) Oncorhynchus nerka] as sliced raw fishes. 1Sample codes (OF-1, OF-2, RS-1.5, RS-2.5, AS, CoS, and SS) are the same as explained in Table 1. 2The different letters (capital letter in mean of olive flounders, red seabreams and salmons, and Roman alphabet in mean of olive flounder, red seabream and salmons) on the data indicate significant differences at P<0.05.](http://ocean.kisti.re.kr/downfile/bibText/kofis/KSSHBC/2022/v55n4/KSSHBC_2022_v55n4_397_f0003.png "Fig. 3. Hardness of commonly consumed fish species [olive flounder (OF) Paralichthys olivaceus, red seabream (RS) Pagrus major, Atlantic salmon (AS) Salmo salar, coho salmon (CoS) Oncorhynchus kisutch, and sockeye salmon (SS) Oncorhynchus nerka] as sliced raw fishes. 1Sample codes (OF-1, OF-2, RS-1.5, RS-2.5, AS, CoS, and SS) are the same as explained in Table 1. 2The different letters (capital letter in mean of olive flounders, red seabreams and salmons, and Roman alphabet in mean of olive flounder, red seabream and salmons) on the data indicate significant differences at P<0.05.")
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국내 다소비 횟감의 콜라겐과 조직감 특성
Collagen and Texture Properties of Commonly Consumed Fish Species in Korea as Sliced Raw Fishes
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한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.55 no.4, 2022년, pp.397 - 407
박지훈 (경상국립대학교 해양식품공학과) , 이창영 (경상국립대학교 수산식품산업화 기술지원센터) , 최유리 (경상국립대학교 해양식품공학과) , 이정석 (경상국립대학교 해양식품공학과) , 허민수 (경상국립대학교 수산식품산업화 기술지원센터) , 김진수 (경상국립대학교 해양식품공학과)
Abstract
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This study investigated the collagen and texture properties of commonly consumed sliced raw fish species (CC-SRF) [olive flounder (OF), red seabream (RS), Atlantic salmon (AS), coho salmon (CoS) and sockeye salmon (SS)] distributed in Korea as sliced raw fishes. The crude lipid contents of CC-SRF we...
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- 본 연구에서는 양식산 광어의 횟감으로써 소비 촉진을 위한 일련의 기초 연구로 국내에 유통되고 있는 국내산 광어의 콜라겐의 특성을 국내에 유통되고 있는 수입산 참돔 및 연어 3종을 대조구로 하여 검토하고, 조직감과의 상관성을 살펴보고자 하였다.
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- DOI : 10.5657/KFAS.2022.0397
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