Nutritional composition and microflora of the fresh and fermented skate (Raja Kenojei) skins.
The proximate compositions of fresh and fermented skate skin were each 75.95% and 74.5% moisture, 22.7% and 21.8% protein, 0.5% and 0.7% lipid and 0.6% and 0.9% ash, respectively. The predominant minerals were potassium and phosphorus (i.e. 53.5 and 33.0 mg/100 g in fresh skin, and 10.46 and 10.51 mg/100 g in fermented skin, respectively). Amino acid concentrations were lower in the fermented skin compared with the fresh skin. Histidine, glycine, alanine and glutamic acid were the major free amino acids in both skins. Palmitic acid (C16:0) was the major fatty acid in both fresh (16.68%) and fermented (20.38%) skate skin. Omega-3 polyunsaturated fatty acids were higher in fresh skin (22.17%) and fermented skin (24.54%) compared with omega-6 polyunsaturated fatty acids. The predominant microflora present in the both fresh and fermented skin were Photobacterium sp. and Vibrio sp. Total plate counts for the fresh and fermented skin were 2.4x10(4) CFU/g and 7.7x10(7) CFU/g, respectively.
Cho
Soung-Hun
SH
Department of Food Science and Technology & Institute of Agricultural Science and Technology, Chonnam National University, 300 Yongbong-dong Buk-gu, Gwangju 500-757, South Korea.
Jahncke
Michael L
ML
Eun
Jong-Bang
JB
D000596:Amino Acids / Q000032:analysis; D000818:Animals; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D004602:Elements; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000032:analysis*; D012860:Skates, Fish / Q000378:metabolism* / Q000382:microbiology; D012867:Skin / Q000378:metabolism / Q000382:microbiology
D000596:Amino Acids; D004041:Dietary Fats; D004044:Dietary Proteins; D004602:Elements; D005227:Fatty Acids; D008055:Lipids