Food Component Characteristics of Fish Roe Concentrates Prepared by Freeze-drying

165

Copyright © 2020 The Korean Society of Fisheries and Aquatic Science pISSN:0374-8111, eISSN:2287-8815

서 론

어류의 가공 중에는

40-55%

머리

,

,

,

,

,

,

,

,

(fish oil),

(fish meal),

,

(Dong and Bechtel, 2010),

(Heu et al., 2006; Intarasirisawat et al., 2011).

1.5-30%

(fish roe)

(skeins)

,

(Sikorski, 1994;

Heu et al., 2006; Lee et al., 2016; Park et al., 2016)

(Heu et al., 2006; Mahmoud et al., 2008)

.

,

,

,

,

.

,

,

shelf- life

(Kim, 1996),

,

(Heu et al., 2006)

3

(Intarasirisawat et al., 2011),

(Eun et al., 1994),

(Joe and Jo, 1993),

(Shimada and Ogura, 1990),

(Kim et al., 1988),

(Park et al., 1983)

(Jeong et al., 2000)

동결건조로 제조한 어류 알 농축물의 식품성분 특성

김형준·윤인성 ¹ ·박선영 ¹ ·강상인 ¹ ·김진수 ^1,2 ·허민수 ^2,3 *

식품의약품안전처, ¹경상대학교 해양식품생명의학과/해양산업연구소, ²경상대학교 수산식품산업화 기술지원센터, ³경상대학교 식품영양학과/해양

산업연구소

Food Component Characteristics of Fish Roe Concentrates Prepared by Freeze-drying

Hyung Jun Kim, In Seong Yoon

¹

¹

¹

^1,2

^2,3

Ministry of Food and Drug Safety, Cheongju 28159, Korea

1Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Korea

2Research Center for Industrial Development of Seafood, Gyeongsang National University, Tongyeong 53064, Korea

3Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University, Jinju 52828, Korea

Fish roe is among the most valuable food resources produced by fisheries. Raw fish roe requires processing for conversion into hygienic, marketable, and consumer-acceptable forms. In this study, to investigate the food compo- sitional characteristics of various types of fish roe, we applied vacuum freeze-drying to prepare fish roe concentrates (FRCs) from roe of Alaska pollack Theragra chlcogramma , bastard halibut Paralichythys olivaceus , and skipjack tuna Katsuwonus pelamis . The FRC yield ranged from 22.7 to 26.7 g/100 g roe. The major constituents of FRCs were protein (65.4-79.6%), moisture (2.8-6.2%), lipids (8.5-18.3%), and ash (4.8-7.2%). Potassium, sulfur, sodium, and phosphorus were the major mineral elements of FRCs, and the major amino acids were aspartic acid (9.0-10.4 g/100 g protein), glutamic acid (13.2-14.5 g/100 g protein), lysine (8.4-8.6 g/100 g protein), and leucine (8.3-9.7 g/100 g protein). Vacuum freeze-dried FRCs differed among fish species in terms of amino acid composition and electropho- resis protein band distribution. Therefore, FRCs are an excellent source of protein nutrition and an appropriate protein fortification material in human foods or animal feed.

Keyword: Fish roe concentrate, Alaska pollack, Bastard halibut, Skipjack tuna, Freeze-drying

*Corresponding author: Tel: +82. 55. 772. 1440 Fax: +82. 55. 772. 1430 E-mail address: [email protected]

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received 3 March 2020; Revised 30 March 2020; Accepted 13 April 2020

저자 직위: 김형준(주무관), 윤인성(대학원생), 박선영(대학원생), 강상인(대학 원생), 김진수(교수), 허민수(교수)

https://doi.org/10.5657/KFAS.2020.0165

Korean J Fish Aquat Sci 53(2), 165-173, April 2020

성분에관한연구등

,

.

(Jung et al., 2003)

(Shina et al., 2002)

lectin

,

(Oda et al., 1998),

(Tsai et al., 1996),

(Yamashita and Konagaya, 1991)

(Ustadi et al., 2005)

prote- ase inhibitors

, An et al. (1996)

,

surimi

protease inhibitor

.

(Ji et al., 2011)

8

protease inhibitor

,

(Heu et al., 2006)

,

(Lee et al., 2016)

(Park et al., 2016)

.

식품의건조에는건조방법

,

,

,

,

,

,

(Kurozawa et al., 2014).

건조방법에는열풍

,

,

,

(Ezhilarasi et al., 2013).

,

(Duan et al., 2011).

따라서이연구에서는우리나라에서기호도가높고

,

,

(AP, Alaska pollack Theragra chlcogramma)

,

(BH, bastard halibut Paralichythys

olivaceus)

다랑어

(ST, skipjack tuna, Katsuwonus pelamis)

,

,

.

재료 및 방법

재료

명태

(AP, Theragra chalcogramma)

(

) (Busan, Korea)

,

(BH, Paralichythys oliva- ceus)

,

(ST, Katsu- wonus pelamis)

(Dongwon F&B Co., Ltd. Changwon, Korea)

.

(4°C, 12 h)

1.5 cm

,

(SFM-555SP, Shinil

Industrial Co., Ltd., Seoul, Korea)

.

쇄한알은

-55°C

.

동결건조법을통한어류알농축물의제조는

300 g

(tea bag, polyethylene polyprophylene, 16×14.5 cm)

,

(FDU-8612, Operon Co., Ltd., Gimpo, Korea)

,

.

일반성분

3

(fish roe concentrates, FRCs)

AOAC (2005)

(No.

950.46),

(No. 920.153),

(No. 928.08)

(No. 960.39)

100 g

(%)

.

수율

3

FRCs

(yield, g)

100 g

FRCs

, FRCs

(protein yield, g)

(g)

(%)

.

무기질

3

FRCs

(inductively coupled plasma optical emission spectrophotom- eter, ICP; Optima 4300 DV, Perkin Elmer, Shelton, CT, USA)

.

,

1 g

10 mL

70% (v/v)

hot plate

.

5 mL

2% (v/v)

,

(Advantec No. 2, Toyo Roshi Kaisha, Ltd., Tokyo, Japan)

, 2%

100 mL

,

.

100 g

mg

,

mg/kg

.

총 아미노산

3

FRCs

AOAC (1995)

.

,

(20 mg)

2 mL

6 N HC

, 110°C

heating block (HF21; Yamoto Science Co,

Tokyo, Japan)

24

.

glass filter

(ASPIRA-

TOR A-3S, EYELA, Tokyo, Japan)

, sodium

citrate buffers (pH 2.2)

50 mL

.

0.2 μm syringe filter (13HP020AN, Hydrophilic

type, AVANTEC, Tokyo, Japan)

(model 6300; Biochrom 30, Biochrom Ltd., Cambridge, UK)

,

100 g

g

.

전기영동

3

FRCs

Laemmli (1970)

sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE)

.

,

(10 mg)

1 mL

2 % β-mercaptoethanol (v/v)

2 % sodium dodecyl sulfate (w/v)

8 M urea

.

SDS-PAGE

[2%

SDS (w/v), 10% glycerol (v/v), 2% β-mercaptoethanol (v/v)

0.002% bromophenol blue (w/v)

62.5 mM Tris- HCl buffer pH 6.8]

4:1 (v/v)

, 100°C

3 min

.

비한시료

(20 μg

)

10% Mini-PROTEAN

TGX™

Precast gel (Bio-Rad Lab., Inc., California, USA)

, Mini-PROTEAN

Tetra cell (Bio-Rad Lab. Inc., California, USA)

,

(10 mA per gel)

.

Precision Plus Protein™ standards (10-250 K, Bio-Rad Lab., Inc., Cali- fornia, USA)

.

통계처리

모든 실험은

3

,

(average)

(standard deviation)

.

SPSS 12.0 K (SPSS Inc., Chicago, IL, USA)

ANOVA test

, Duncan

(P<0.05)

.

결과 및 고찰

수율 및 일반성분

명태

(AP),

(BH)

(ST)

(fish roe concentrates. FRCs)

Table 1

.

100 g

FRCs

(yield, g)

AP

22.7 g

, BH

ST

24.4

26.7 g

우수하였다

.

3

. FRCs

2.8% (AP), 6.0% (BH)

6.2% (ST)

,

AP

79.6%

, ST

68.1%

BH

65.4%

.

BH

18.3%

,

ST (15.2%)

AP (8.5%)

. ST

(7.2%)

BH (5.1%)

AP (4.8%)

(P<0.05).

(protein yield, g)

AP (18.6 g)

ST (18.2 g)

BH (16.0 g)

,

.

EW (egg white)

3.4%

81.2%

AP

BH, ST

YT

(Table 1).

(YT)

10.6%

,

25.3 g

18.3 g

(Table 1, Lee et al., 2016), AP

ST

,

BH

,

량이동결건조

FRCs

인되었다

.

Bledsoe et al. (2003)

,

5%

20%

,

. BH

(AP)

(ST

YT)

.

,

(P<0.05)

.

부터

FRCs

,

결건조에의한어류알농축물은단백질강화소재로서이용가 능성이높을것으로판단되었다

.

, FRCs

8.5-18.3%

가일어날가능성이있어

,

,

. Sathivel et al.(2009)

Table 1. Proximate composition of fish roe concentrates prepared by vacuum freeze-dried process

Sample AP BH ST YT¹ EW¹

Yield² (g) 22.7 24.4 26.7 25.3

Protein yield³ (g) 18.6 16.0 18.2 18.3

Moisture (%) 2.8 ±0.4^b 6.0 ±0.1^a 6.2±0.9^a 4.3 ±0.2 3.1±0.6

Protein(%) 79.6 ±0.7^a 65.4±0.5^c 68.1±0.7^b 72.3 ±0.4 81.4±0.5

Lipid (%) 8.5±0.5^c 18.3±2.2^a 15.2±1.3^b 10.6 ±0.1

Ash (%) 4.8±0.4^b 5.1±0.4^b 7.2 ±0.1^a 5.7 ±0.5

1Quoted from Lee et al., 2016. ²Yield is weight (g) of fish roe concentrates obtained from 100 g of raw sample. ³Protein yield (g)=yield×protein (%). Data is given as mean values±SD (n=3). Means with different letters within the same row are significantly different at P<0.05 by Dun- can's multiple range test. AP, Alaska pollack; BH, bastard halibut; ST, skipjack tuna; YT, yellowfin tuna; EW, egg white.

질분말의수분

,

,

4.5%, 67.1%, 18.3%

10.0%

,

. Yoon et al. (2018)

(boil-dried)

(steam-dried)

(20.4 g protein/100 g sample)

16.4

18.5 g

80.4%

90.7%

.

,

95%

(Lee et al., 2016).

Heu et al. (2006)

3

71.1-75.6%

,

19.3%,

21.4%

21.5%

,

1.6-2.1%

,

1.4-1.9%

. Lee et al. (2016)

77.3%

, 18.2%

, 2.6%

1.5%

, Yoon et al. (2018)

75.3%

, 20.4%

, 1.9%

1.1%

.

Intarasirisawat et al. (2011)

3

(skipjack, tongol

bonito)

72.2-73.0%

, 18.2-20.2%

, 3.4- 5.7%

1.8-2.1%

, Iwasaki and Harada (1985)

18

11.5-30.2%

, Narsing Rao et al. (2012)

Channa

Lates

20.7% and 22.5%

,

90.2%

82.5%

.

,

을미치는것으로확인되었다

(Mahmoud et al., 2008; Yoon et al., 2018).

무기질

진공동결건조를통해제조한어류알농축물

(FRCs)

Table 2

. FRCs

(K, 903.0-1097.4 mg/100 g),

(S, 613.2-974.3 mg/100 g),

(Na, 344.0-615.2 mg/100 g)

(P, 210.8-247.9 mg/100 g)

. YT

3

FRCs

, EW

(1341.3 mg/100 g),

(1015.8 mg/100 g)

(787.0 mg/100g)

(Lee et al., 2016).

AP

BH

,

,

,

,

ST

YT

,

ST

YT

AP

BH

2

(P<0.05).

(Yoon et al., 2018)

EW (Lee et al., 2016)

,

각각무기질함량에있어서도 진공동결건조

FRCs

다

.

FRCs

,

(

)

(Lee et al., 2016; Yoon et al., 2018). Bekhit et al.

(2009)

1,647-2,443 mg/kg (wet basis)

라고하였으며

,

egg

white

중에이들함황화합물이분해됨으로서이취를유발할수있을 것으로추정되었다

.

,

(Heu et al., 2006; Yoon et al., 2018)

(Heu et al., 2006; Lee et al., 2016)

(Heu et al., 2006)

325.4-459.0 mg/100 g

,

(371.5-437.4 mg/100 g)

(167.0-191.0

Table 2. Mineral content of fish roe concentrates prepared by vacuum freeze-dried process

Sample AP BH ST YT¹ EW¹

Minerals (mg/100 g)

K 916.4 ±10.1^b 903.0 ±10.0^b 1,097.4 ±9.0^a 1,179.9 ±8.3 787.0 ±13.2 S 622.3 ±71.9^b 613.2 ±70.8^b 974.3 ±57.7^a 992.3 ±92.6 1,341.3 ±1.2

Na 349.1 ±3.8^b 344.0 ±3.8^b 615.2 ±1.4^a 676.2 ±2.1 1,015.8 ±8.8

P 213.9 ±1.9^b 210.8 ±1.9^b 247.9 ±1.5^a 257.7 ±2.8 92.5 ±0.4

Ca 105.9 ±1.7^a 104.4 ±1.7^a 36.3±0.2^b 33.5 ±0.3 65.2±0.6

Mg 59.3 ±0.9^b 58.5 ±0.9^b 66.9±0.1^a 66.8±0.4 -

Zn 16.4 ±0.2^b 16.2 ±0.2^b 39.3±0.3^a 45.0±0.3 -

Fe 9.2 ±0.8^a 9.1 ±0.7^a 9.2 ±0.2^a 9.8 ±0.1 0.6 ±0.0

Mn 0.3 ±0.0^a 0.3 ±0.0^a 0.0 ±0.0^a 0.1 ±0.0 0.0±0.0

1Quoted from Lee et al., 2016. Data is given as mean values±SD (n=3). Means with different letters within the same row are significantly different at P<0.05 by Duncan's multiple range test. AP, Alaska pollack; BH, bastard halibut; ST, skipjack tuna; YT, yellowfin tuna; EW, egg white.

mg/100 g)

,

(11.0-66.4 mg/100 g)

(22.0-27.8 mg/100 g)

.

FRCs

,

2-4

,

.

인에있어서는어류알이

FRCs

나타내어농축효과는인정되지않았다

.

한편

,

(The Korean Nutrition Society, 2000)

,

24.0 mg/100 g

378.0 mg/100 g,

23.0 mg/100 g

385.0 mg/l00 g,

56.0 mg/100 g

380.0 mg/100 g,

38.0 mg/100 g

127.0 mg/100 g

, Eun et al. (1994)

3.6 mg/100 g

470 mg/100 g

,

.

EW

.

(Mahmoud et al., 2008).

(Yoon et al., 2018)

(Lee et al., 2016)

,

FRCs

9.1-9.2 mg/100 g

,

.

,

(Thanonkaew et al., 2006),

,

,

,

,

(

,

)

(Alasalvar et al., 2002).

,

,

. 중금속

3

FRCs

안전성을검토하기위하여중금속함량을분석한결과는

Table

3

. FRCs

(Cu) 0.5-1.5 mg/

kg,

(Pb) 0.0-0.2 mg/kg,

(Cd) 0.1-0.5 mg/kg,

(Cr) 0.0-0.5 mg/kg

(Ni) 0.0-0.3 mg/kg

. AP

BH

(1.5 mg/kg)

ST

YT

(P<0.05), ST

YT

0.5 mg/

kg

.

EW

0.1 mg/

kg

. AP

, BH

(P<0.05),

(P>0.05).

ST

YT (Lee et al., 2016)

,

(P<0.05).

, codex code (2004)

,

0.2-0.4 mg/kg,

0.2-l.0 mg/kg

,

,

0.5

0.1 mg/kg

. Heu et al. (2006)

,

0.08 mg/kg, 0.03 mg/kg

0.04 mg/kg

,

,

,

FRCs

(wet basis)

codex code (2004)

.

서동결건조

FRCs

용가능할것으로판단되었다

. 아미노산 조성

동결건조

FRCs

(g/100 g, %)

Table 4

.

(%, dry basis)

FRCs

AP

81.9%

, ST 72.6%

BH 69.6%

.

(YT)

egg white

,

75.5

84.0%

(Lee et al., 2016),

FRCs

70%

Table 3. Heavy metal content of fish roe concentrates prepared by vacuum freeze-dried process

Sample AP BH ST YT¹ EW¹

Heavy metal (mg/kg)

Cu 1.5±0.0^a 1.5±0.0^a 0.5±0.0^b 0.5 ±0.0 0.1 ±0.0

Pb 0.2±0.2^a 0.2±0.2^a 0.0±0.2^a 0.2 ±0.1 0.0 ±0.0

Cd 0.5±0.0^a 0.1±0.0^b 0.1±0.0^b 0.1 ±0.0 0.0 ±0.0

Cr 0.0±0.0^c 0.5±0.0^a 0.2±0.0^b 0.1 ±0.0 0.1 ±0.0

Ni 0.3±0.0^a 0.3±0.0^a 0.0±0.0^b 0.0 ±0.0 0.0 ±0.0

1Quoted from Lee et al., 2016. Data is given as mean values±SD (n=3). Means with different letters within the same row are significantly different at P<0.05 by Duncan's multiple range test. AP, Alaska pollack; BH, bastard halibut; ST, skipjack tuna; YT, yellowfin tuna; EW, egg white.