Study on the value of unused resource, marrow of Skipjack tuna, as food

由于目前鲣鱼有40%的鱼体被丢弃，因此迫切需要一种有效利用的方法。在本研究中，研究了鲣鱼的骨髓和脊骨作为食物的价值。通过对游离氨基酸含量和氨基酸组成的分析，发现骨髓中含有丰富的氨基酸相关化合物牛磺酸。骨髓也富含胶原蛋白。煎煮15 min后，鲣鱼骨髓和脊骨提取物中含氨基物质的洗脱和含量达到平稳。然而，提取物中鲜味相关产品的含量很低。体外测试了其抗氧化、抗肥胖、抗高血压等功能。不幸的是，无法识别值得注意的功能。因此，目前很难利用鲣鱼的骨髓和脊骨作为食品原料。

Because a 40% of fish body of Skipjack tuna is now discarded, a method for effective utilizing is in great demanded. In this study, the value of the marrow and spine of Skipjack tuna as food was investigated. As a result of analyses of free amino acid content and amino acid composition, it was found that the marrow was rich in taurine, amino acid-related compound. The marrow was also rich in collagen. The elution and contents of substances containing amino groups in extract of the marrow and spine of Skipjack tuna reached a plateau by boiling for 15 min. However, the contents of umami-related products in the extract was very low. The several functionalities such as the antioxidative, anti-obesity, and anti-hypertensive activities were tested in vitro. Unfortunately, the noteworthy functionalities could not be recognized. Consequently, it was concluded that it is difficult to utilize the marrow and spine of Skipjack tuna as food material at present.