alexa Nutritional Composition Changes in Skate (Raja kenojei)
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

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Research Article

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

Jae-Ho Hwang1, Bok-Mi Jung2, Sung-Ju Rha1, Jin-Man Kim3, Seon-Jae Kim4 and Tai-Sun Shin2*

1College of Fisheries and Ocean Sciences, Chonnam National University, Yeosu 550-749, Korea

2Division of Food Nutrition Science, Chonnam National University, Gwangju 500-757, Korea

3Department of Biotechnology, Chonnam National University, Yeosu 550-749, Korea

4Department of Marine Bio Food, Chonnam National University, Yeosu 550-749, Korea

*Corresponding Author:
Tai-Sun Shin
Division of Food Nutrition Science
Chonnam National University
Gwangju 500-757, Korea
Tel: +82-61-659-7415
Fax: +82-61- 659-7415
Email: [email protected]

Received date: July 03, 2014; Accepted date: July 19, 2014; Published date: July 22, 2014

Citation: Hwang JH, Jung BM, Rha SJ, Kim JM, Kim SJ, et al. (2014) Nutritional Composition Changes in Skate (Raja kenojei) during Different Ripening Periods. J Nutr Food Sci 4:295 doi: 10.4172/2155-9600.1000295

Copyright: © 2014 Hwang JH, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

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.

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