Characteristics of hot-water extracts from salmon frame as basic ingredients for gomtang-like products.

摘要

Conditions for extracting components from salmon frame for use in production of gomtang-like (soup) products was investigated and characteristics of the extracts were compared with commercial gomtang. Based on crude protein, extractive-N and sensory properties the optimal extraction procedure was found to be extracting pre-treated salmon frame in 12x (v/w) of water for 12 h, filtering with cheese cloth to yield 3x the vol. of the raw material. Heavy metals in salmon frame extracts were below safety limits suggested by the Korean FDA. The major free amino acids were glutamic acid and asparatic acid and the major total amino acids were glycine, proline and glutamic acid. Ca and P contents were 18.0 mg/100 ml and 33.1 mg/100 ml, respectively and they accounted for 20 and 18%, respectively, of the recommended daily allowance for mineral intake. Angiotensin I converting enzyme inhibitory activity was improved by incubation with Flavourzyme for 4 h; its IC50 was 2 mg/ml. The results suggest that enzymic hydrolysates from extracts of salmon frame could be used as a basic ingredient for preparing gomtang-like products.