Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Characterization of bone from red salmon and Pacific cod frames

item Bechtel, Peter

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 3/3/2011
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The 2008 estimated harvests of Pacific cod and all salmon species from Alaska waters was 207,000 mt and 322,000 mt, respectively. If all the harvest would be processed to boneless fillets it is estimated the amounts of frames produced would be 37,000 mt from cod and 58,000 mt from salmon. There is a lack of literature on the chemical and nutritive properties of clean bone from these species. The objective was to characterize the composition, protein and mineral contents of cleaned Pacific cod (C) and red salmon (S) frame bone. Fresh cod (Gadus macrocephalus) and salmon (Oncorhynchus nerka) frames were collected from commercial processors. Three separate batches of bone were processed from the frames of each species. Clean bone was made by gently agitating frames in 95 C water for 60 min. Tissues were removed with high pressure water. Cleaned bone samples were dried at 71C and then ground. Analysis performed on the ground bone samples included proximate analysis, amino acid and mineral analysis. The protein content as calculated from total amino acid composition was significantly higher for S ( 24.2%) than C (21.2%). The amino acid profile of the protein from the cleaned S and C bone were slightly different, with the hydroxyproline content of S being 6.0% and C being 5.7% (total AA w/wt basis). Both S and C had similar lysine (3.7%) and threonine values (3.3%). but S had higher methionine values (2.7 vs 2.4%). There were small differences in the Ca/P ratios with C being 2.32 and S being 2.21. Differences in micro mineral content were present with S having significantly higher content of Cu and Zn, and C higher in Mn. This study supports the use of these byproducts as food ingredients and for other uses.

Last Modified: 10/15/2017
Footer Content Back to Top of Page