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African Journal of Biotechnology

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Analysis of food components of freeze-dried Alaska Pollack (Hwangtae)

J-S Kim, KS Kim, M-J Kim

Abstract


Physiochemical properties of freeze-dried Alaska Pollack (Hwangtae) were investigated. The moisture, crude ash and crude fat content of Hwangtae were 12.53, 5.91 and 0.94%, respectively. Contents of saccharides were found to be 3.69 mg/100 g in dried weight of glucose and 5.71 mg/100 g in dried weight of sucrose. Minerals in 100 g dry weight of Hwangtae include phosphorus (806.5 mg), calcium (612.7 mg), potassium (442.2 mg), sodium (283.5 mg), magnesium (89.9 mg), zinc (1.9 mg), iron (0.8 mg), manganese (0.3 mg) and aluminum (0.2 mg), respectively. Glutamic acid and aspartic acid were the major amino acids, containing 925.4 and 644.7 mol/g in dried weight, respectively. Fatty acids in Hwangtae were composed of monounsaturated fatty acids, polyunsaturated fatty acids and saturated fatty acids, containing 16.3, 41.2 and 42.5%, respectively. Our results suggested that this Hwangtae, a freeze-dried fish, can be used as a good nutrition source for human health.



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