Nutritional composition and microflora of the fresh and fermented skate (Raja Kenojei) skins

• Published in: International journal of food sciences and nutrition 2004-02, Vol.55 (1), p.45-51
• Main Authors: Cho, Soung-hun, Jahncke, Michael L., Eun, Jong-bang
• Format: Article
• Language: English
• Subjects: Amino Acids - analysis; Animals; Biological and medical sciences; Dietary Fats - analysis; Dietary Proteins - analysis; Elements; Fatty Acids - analysis; Fermentation; Fish; Fish and seafood industries; Food industries; Food science; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; Lipids - analysis; Nutrients; Nutrition; Skates (Fish) - metabolism; Skates (Fish) - microbiology; Skin - metabolism; Skin - microbiology
• ISSN: 0963-7486; 1465-3478
• DOI: 10.1080/09637480310001642475

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 2.4×104 CFU/g and 7.7×107 CFU/g, respectively.