고등어(Scomber japonicas) 부산물의 산업적 활용을 위한 식품소재화 잠 재력 평가
Evaluating Mackerel Scomber japonicas By-products as Food Materials for Industrial Applications
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Seafood processing generates a substantial amount of non-edible by-products, accounting for approximately 35–40% of the total catch and processing volume worldwide. In this study, we aimed to evaluate the food ingredient potential of the by-products derived from mackerel, a major commercial fish species. We separated the mackerel samples into the main edible muscles and by-products, including the head, viscera, backbone, and skin. We assessed muscle freshness by measuring the total volatile basic nitrogen, and analyzed both crude fat content and fatty acid composition in the muscles and by-products. Our results revealed that the saturated, monounsaturated, and polyunsaturated fatty acids contents (SFA, MUFA and PUFA, respectively) were as follows: head, 49.8, 40.1, and 21.7; viscera, 30.3, 20.4, and 2.7; backbone, 46.2, 38.1, and 26.2; skin, 69.2, 60.6, and 41.0; muscles, 53.9, 24.1, and 20.4 mg/100 g, respectively. Taken together, our findings indicate that, comparable to the muscles, by-products are rich lipid sources, and certain by-product parts contain even higher fatty acid levels than the muscles. The results of this study provide fundamental data for byproduct usage and highlight the potential of underutilized seafood byproducts as valuable resources.
Abstract
Seafood processing generates a substantial amount of non-edible by-products, accounting for approximately 35–40% of the total catch and processing volume worldwide. In this study, we aimed to evaluate the food ingredient potential of the by-products derived from mackerel, a major commercial fish species. We separated the mackerel samples into the main edible muscles and by-products, including the head, viscera, backbone, and skin. We assessed muscle freshness by measuring the total volatile basic nitrogen, and analyzed both crude fat content and fatty acid composition in the muscles and by-products. Our results revealed that the saturated, monounsaturated, and polyunsaturated fatty acids contents (SFA, MUFA and PUFA, respectively) were as follows: head, 49.8, 40.1, and 21.7; viscera, 30.3, 20.4, and 2.7; backbone, 46.2, 38.1, and 26.2; skin, 69.2, 60.6, and 41.0; muscles, 53.9, 24.1, and 20.4 mg/100 g, respectively. Taken together, our findings indicate that, comparable to the muscles, by-products are rich lipid sources, and certain by-product parts contain even higher fatty acid levels than the muscles. The results of this study provide fundamental data for byproduct usage and highlight the potential of underutilized seafood byproducts as valuable resources.