Processing of Salmon (<i>Salmo salar </i><i>L.</i>) and Conger eel (<i>Conger myriaster</i>) Snacks and Their Quality Characteristics

Abstract

Fish snacks were prepared by adding starch, gelatin and oligosaccharide. Among the snacks with fish meat contents of 50, 60 and 70%, the salmon-70 and the conger-70 snacks (70% fish meat) received the highest score in sensory evaluation. The hardness of the snacks containing 50% or higher fish meat content tended to increase as the amount of added starch increased. The protein content of the salmon-70 snack was 32.4%, and for the conger-70 snack, it was 38.6%; salmon-70 snack (16.4%) contained more lipids than conger-70 snack (10.5%). The acid value (AV) and peroxide value (PV) of the fish snacks with high lipid contents increased with storage period. PV did not exceed the standard value during the storage period when applying the Codex standard for the seasoning dried laver. During the storage, the volatile basic nitrogen of the snacks was almost unchanged. Fatty acid composition of the salmon-70 snack containing only salmon frame, which was composed of 40% oleic acid, 16.4% linoleic acid, and 4.3% and 7.3% EPA and DHA, respectively. In the conger-70 snack, oleic acid (23.6%) and DHA (22.8%) were highest among the fatty acids, followed by palmitic acid (16.4%) (which the saturated fatty acid) and EPA, by 9.2%.