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.
Highlights
Skate (Raja kenojei) is a popular Korean cuisine
Many studies have been performed on skates with respect to their classification [11], physicochemical changes [12,13], cholesterol and fatty acids [14], muscle, skin, and cartilage collagens [15,16,17,18,19]
This is the first study to evaluate the differences in the nutritional composition of skate (Raja kenojei) during ripening periods
Summary
Skate (Raja kenojei) is a popular Korean cuisine. In the southwestern part of Korea, the preparation of a traditional dish for skate involves allowing the skate to ripen in a ceramic jar without any additives for over 1 week at room temperature, in contrast to products salted and fermented with rice-bran or rice such as Heshiko and Funazushi in Japan [1,2] and to salted product, Jeotgal in Korea [3]. The total organic acid level significantly increased on ripening days 10 (515.9 mg/100 g) and 15 (569.1 mg/100 g), but significantly decreased on ripening day 20 (435.1 mg/100 g) compared to that for Moisture Crude protein The oxalic acid content gradually increased until ripening day 15, but significantly decreased at ripening day 20 (p
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