کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7597522 1492132 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Biochemical characteristics of four marine fish skins in Korea
ترجمه فارسی عنوان
ویژگی های بیوشیمیایی چهار پوست ماهی دریایی در کره
کلمات کلیدی
پوست ماهی، همراه با محصول، بهره برداری، کلاژن، پروتئین،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In this study, we investigated the biochemical characteristics of the fish skins of four industrial species: olive flounder (Paralichthys olivaceus), black rockfish (Sebastes schlegeli), sea bass (Lateolabrax maculatus) and red sea bream (Pagrus major). There is high domestic demand in Korea for farming of these fish for human consumption. Crude protein contents in the skin of these fish ranged from 73% to 94% by dry weight; this was in part due to a high content of the structural protein, collagen. Among the four species, olive flounder had the thickest dermal and epidermal layers in the dorsal skin. This species was also associated with the highest extraction ratio of acid-soluble collagen. We also examined whether fish skin could be a cost-effective alternative to current fish meal sources. Our analysis indicates that, when supplemented with additional fish oils and essential amino acids, fish skin is a viable alternative for fish meal formulations.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 159, 15 September 2014, Pages 200-207
نویسندگان
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