जर्नल ऑफ़ पोषण और खाद्य विज्ञान
खुला एक्सेस

अमूर्त

Nutritional Composition Changes in Skate (Raja kenojei) during Different Ripening Periods

Jae-Ho Hwang, Bok-Mi Jung, Sung-Ju Rha, Jin-Man Kim, Seon-Jae Kim and Tai-Sun Shin

In order to suggest fundamental data on the nutritional composition of the Korean traditional food, ripened skate, this study investigated the proximate composition, organic acid, free sugar, fatty acid, total amino acid, and macromolecule levels of skates at different ripening periods. Longer ripening periods resulted in decreased moisture levels and increased protein and ash levels. The total organic acid content increased until the 15th day of ripening, but decreased at 20 days. Phosphoric acid, oxalic acid, and lactic acid were the dominant organic acids. Eight free sugars were detected, ribose, glucose, and sucrose being the dominant forms, which significantly decreased with ripening. Palmitic and lignoceric acid were abundant in saturated fatty acids, oleic acid and palmitoleic acid were abundant in monounsaturated fatty acids, and linolenic acid, docosahexenoic acid, and arachidonic acid were abundant in polyunsaturated fatty acids. The major amino acids were glutamic acid, lysine, aspartic acid, and leucine and the total levels increased with ripening. The most abundant free amino acids were urea, sarcosine, taurine, and β-alanine, which decreased with ripening. Phosphoserine, phosphoethanolamine, α-aminobutyric acid, and cysteine levels increased.