Nutritional and Taste Characterization of Commercial Salted Semi-dried Brown Croaker Miichthys miiuy

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857 Copyright © 2015 The Korean Society of Fisheries and Aquatic Science pISSN:0374-8111, eISSN:2287-8815

서 론

우리나라에서건제품은

2000

^년의^경우^약

90,925 M/T, 2013

년의경우약

136,577 M/T

^로^가공되고^있을^정도로^예로부터

현재까지즐겨이용하고있는수산가공품중의하나이다

(Min- istry of Oceans and Fisheries, 2014).

^그러나^수산물을^건제품 으로제조하는주목적은예전의경우수분활성도를낮춤으로 인하여미생물의발육을억제하여저장성을갖고자하는것이 었으나

(Relekar et al., 2014; Sugathapala et al., 2012),

^최근의 경우저장방법이아주발달되어있어

,

저장성부여목적이외에

도독특한풍미와조직감을가지도록하는데있다

(Kim et al.,

2007).

^이러한^일면에서^최근^{우리나라에서}^수산^건제품에^대

한소비경향도변화하여조직감이딱딱한건제품보다조직감

이부드러운반건제품을선호하고있고

,

^여기에^식염을^사용하 여저장성부여이외에적절한염미를부여한반염건품이인기 리에시판되고있다

(Heu et al., 2014).

^수산^{반염건품은}^동결^어 류를소재로하여해동한다음내장과아가미를제거하고염지 처리한후예전의경우하루동안천일건조만을실시하였으나 최근의경우천일건조이외에도냉풍건조

,

^{열풍건조와}^같은^기 계건조도실시하여제조하고있다

(Nuguyen MV et al., 2014).

이와같이제조한반염건어류는맛이아주뛰어나예전의경우 제수용으로한정하여이용되어왔으나

,

^최근의^경우^제수용^이 외에일반가정의고급반찬

,

한식당의고급메뉴및보양식등 과같이일반용으로도즐겨이용하여왔고

,

^그^대표적인^제품이 반염건민어이다

(Heu et al., 2014).

^따라서^이들^반염건^민어는 소비자의기호도를충족할수있고스토리텔링

(story telling)

^을

시판 반염건 민어(Miichthys miiuy)의 영양 및 맛 특성

박권현·강상인

¹

·김용중

¹

·허민수

²

·김진수

¹

*

아워홈 식품사업부, ¹경상대학교 식품생명의학과/해양산업연구소, ²경상대학교 식품영양학과

Nutritional and Taste Characterization of Commercial Salted Semi-dried Brown Croaker Miichthys miiuy

Kwon Hyun Park, Sang In Kang

¹

, Yong Jung Kim

¹

, Min Soo Heu

²

and Jin-Soo Kim

¹

*

Department of Food Division, Ourhome, Chungbuk 27650, Korea

1

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

2

Department of Food Science and Nutrition, Gyeongsang National University, Jinju 52828, Korea

This study characterized the nutrition and taste of commercial salted semi-dried brown croaker Miichthys miiuy (SSD-BC). The mean crude protein content of the commercial SSD-BC was 19.8 ± 1.7% (range, 17.7-23.2%), and the mean crude lipid content was 0.6 ± 0.3% (range, 0.3-1.1%). The total amino acid content ranged from 17.08 to 18.56 g/100 g, except for sample code 5, which was 22.24 mg/100 g and differed significantly from the other samples.

The major amino acids in the commercial SSD-BC were aspartic acid, glutamic acid, leucine, and lysine. In the commercial SSD-BC, the calcium ranged from 11.1-21.4 mg/100 g, phosphorus from 148.4-209.2 mg/100 g, and magnesium from 12.2-48.2 mg/100 g. Monoenoic acid (37.1-40.3%) was the most common fatty acid, followed by saturated acid (33.9-36.3%) and polyenoic acid (25.1-29.2%). The prominent fatty acids in the commercial SSD-BC were 16:0 (23.9-26.5%), 16:1n-7 (11.3-13.0%), 18:1n-9 (19.7-21.5%), and 22:6n-3 (6.9-10.7%). The mean trichloroacetic acid- soluble nitrogen content was 248.1 (range, 137.2-334.2) mg/100 g. The evaluation demonstrated that the commercial SSD-BC is rich in nutrition and taste.

Key words: Salted semi-dried fish, Brown croaker, Miichthys miiuy , Commercial seafood products

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.

http://dx.doi.org/10.5657/KFAS.2015.0857 Korean J Fish Aquat Sci 48(6) 857-863, December 2015

Received 1 September 2015; Revised 20 September 2015; Accepted 21 September 2015

*Corresponding author: Tel: +82. 55. 772. 9146 Fax: +85. 772. 9149

E-mail address: [email protected]

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확보할수있는제품이어서

,

^{제조방법의}^표준화

,

^규격화^및^위생 성확보와같은문제점만해결할수있다면

,

간고등어

,

굴비및 과메기등과같이지역명품으로성장할수있는우수한잠재력 을가진전통수산가공품중의하나이다

.

이러한일면에서

,

^반염건^민어에^대한^위생성^확보

,

^표준화

,

^맛 과조직감을고려한고급화등에대한연구가절실히필요하다

.

하지만반염건품에관한연구로는

Lee et al. (1985)

의탈산소 제봉입포장에의한반염건고등어의저장중품질안정성에관 한연구

, Lee et al. (1993, 1994)

의저온삼투압탈수시트처리에 의한반염건고등어의제조및품질안정성에관한연구

, Ahn et al. (1991)

^과

Ahn and Lee (1992)

^의^셀로판^필름^포장^및^키토 산필름포장이반염건고등어및반염건전갱이의가공및저 장중품질에미치는영향에관한연구등과같이고등어와전갱

이에관한연구가있을뿐이고

,

반염건민어에관한연구는

Joo

(2011)

^의^{해양심층수}^소금을^이용한^민어^{반염건품의}^제조^및

저장중품질변화만이있을뿐이다

.

본연구에서는위생성확보

,

표준화

,

맛과조직감을고려한고 품질반염건민어를개발하기위한일련의기초연구로시판반 염건민어의맛과영양특성에대하여살펴보았다

.

재료 및 방법

시판 반염건 민어

시판반염건민어

(Miichthys miiuy)

는

2010

년

6-7

월사이에 부산광역시및경상남도의재래식시장에서

6

^건을^구입하여^시 료로사용하였는데

,

^이^중^{부산광역시에서}

1

^건

(sample code 6),

경상남도하동군에서

2

건

(sample code 1, 2),

경상남도고성군 에서

1

^건

(sample code 3),

^경상남도 ^{사천시에서}

1

^건

(sample code 4),

경상남도 남해군에서

1

건

(sample code 5)

을구입하 였다

.

^구입한^시판^반염건^민어의^원료는^원산지의^경우^국내산 이

5

^건

(sample code 1-3, 5, 6,),

^원산지^미^표기종이

1

^건

(sample

code 4)

이었고

,

이들어획지의경우제주특별자치도연근해가

4

^건

(sample code 1-3, 5),

^기타^미^표기가

2

^건

(sample code 4, 6)

등이었다

.

^이들^시판^반염건^민어는^체장이

29.2-41.0 cm (

^평균

32.3±4.5 cm),

체중이

530-706 g (

평균

590±71 g)

이었다

.

시 판반염건민어의판매형태는모두배를일부만절개하고아가 미와내장을제거한제수용의

drawn type

이었다

.

시판반염건 민어의 구입 가격은

5,500-12,000

^원

/

^마리

(

^평균

9,083±2,375

원

/

^마리

)

^범위로

,

^{수산가공품으로는}^고가품에^{해당하였고}

,

^이 들가격은원료민어의판매시기

,

선도및크기와반염건민어 의형태및선도등에따라차이가있었다

.

^이상에서^언급한^시 판반염건제품들의

sampling

조건및시료의상태는

Table 1

과같다

.

일반성분 조성

일반성분조성은

Association of Official Analytical Chemists

(AOAC)

^법

(2000)

^에 ^따라 ^수분은 ^{상압가열건조법}

,

^조단백질

은

semi-micro Kjeldahl

법

,

조회분은건식회화법및조지방은

Soxhlet

^법으로^각각^{측정하였다}

.

지방산 조성

지방산조성의분석을위한시료유는

chloroform-methanol 2:1 (v/v)

^을^추출^용매로^사용하는

Bligh and Dyer

^법

(1959)

^으 로추출하여사용하였다

.

지방산 조성은 추출한 시료유를 이용하여

Americal Oil

Chemists' Society (AOCS)

^법

(1990)

^에^따라^지방산^메틸에스 테르화한후에

capillary column (Supelcowax-10 fused silica wall-coated open tubular column, 30 m×0.25 mm I.d., Su- pelco Japan Ltd., Tokyo)

이장착된

gas chromatography (Shi- madzu 14A; Shimadzu Corporation, Kyoto, Japan)

^를^이용하 여분석하였다

.

^분석^조건은

injector

^및

detector (FID)

^온도를 각각

250℃

로하고

,

칼럼온도는

230℃

까지승온시킨다음

15

분간유지하였다

. Carrier gas

^는

He (1.0 kg/cm

²

)

^을^{사용하였으} 며

, split ratio

는

1:50

으로하였다

.

지방산의동정은표준지방산

(Applied Science Lab. Co., USA)

^과의

retention time

^을^비교 하여실시하였다

.

Table 1. Brief information on commercial salted semi-dried brown croaker Miichthys miiuy used as samples in this experiment Code Body length

(cm) Body weight

(g) Origin of raw

material Caught area

Sampled Price

(won/piece) Use

Area Date

1 29.2±0.8 540±29 Domestic Jeju Hadong 10/06 7,000 Sacrifice

2 30.2±0.3 549±32 Domestic Jeju Hadong 10/06 5,500 Sacrifice

3 32.6±1.1 564±47 Domestic Jeju Goseong 10/07 10,000 Sacrifice

4 30.9±0.6 548±30 UK¹ UK Sacheon 10/07 10,000 Sacrifice

5 41.0±1.4 706±44 Domestic Jeju Namhae 10/07 10,000 Sacrifice

6 29.6±1.1 530±14 Domestic UK Busan 10/07 12,000 Sacrifice

Range 29.2-41.0 530-706 - - - - 5,500-12,000 -

Mean 32.3±4.5 590±71 - - - - 9,083±2,375 -

UK¹: unknown

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총아미노산 및 무기질 함량

총아미노산함량측정을위한시료는반염건민어

50 mg

^에

6 N HCl

^의

2 mL

^를

ampoule

^에^넣고

,

^밀봉한^후^가수분해

(110℃, 24

^시간

)

^한^다음

glass filter

^로^여과

,

^감압건조^및^{구연산나트륨} 완충액

(pH 2.2)

으로정용

(25 mL)

하여조제하였다

.

총아미노 산은전처리한시료의일정량을사용하여아미노산자동분석 기

(Biochrom 30, Parmacia Biotech., England)

^로^{분석하였다}

.

무기질은다량무기질인칼슘

,

^인^및^{마그네슘과}^같은

3

^종의

무기질의 분석을위하여

Kim (2014)

^이 ^언급한^방법에 ^따라

질산으로유기질을습식분해하여시료를조제한다음

induc-

tively coupled plasma spectrophotometer (ICP, Atomscan 25, TJA)

^로^{분석하였다}

.

Trichloroacetic acid (TCA) 가용성 질소

TCA

^가용성^질소를^측정하기^위한^시료는^분쇄^반염건^민어

근육의일정량

(

약

10 g)

에

20% TCA 30 mL

를가하여균질화

(10

^분

)

^하고^정용

(100 mL)

^한^다음^원심분리

(3,000 rpm, 10

^분

)

하여얻은상층액으로하였다

.

TCA

^가용성^질소^함량은^전처리한^시료를

AOAC

^법

(2000)

에따라

semimicro Kjeldahl

^법으로^질소를^측정한^다음^그^값 으로나타내었다

.

통계처리

분석한데이터들은

ANOVA test

^를^이용하여^{분산분석한}^후

, Duncan

^의^{다중위검정으로}^최소^유의차^검정

(P<0.05)

을실시 하여나타내었다

.

결과 및 고찰

일반성분 함량

영호남지역에서시료로채취한시판반염건민어의일반성 분함량을비교하여나타낸결과는

Table 2

와같다

.

시판반염건 민어의일반성분함량은

sample code 5 (

^수분

: 71.9%,

^조단백 질

: 23.2%,

^조지방

: 0.3%,

^회분

: 3.8%)

^를^제외하면^수분의^경우

75.1-77.1%

^범위

,

^{조단백질의}^경우

17.7-19.9%

^범위

,

^조지방의 경우

0.3-1.1%

^범위^및^회분의^경우

2.8-4.0%

^범위로^크게^차이 가없었다

.

이와같이

sample code 5

와나머지반염건민어간 에일반성분함량의차이는원료의크기이외에수분함량의경 우제조자간의가공공정

,

^건조일의^날씨^및^계절^등에^의한^차 이때문이라판단되었고

,

^조단백질^함량의^경우^염건^후^수분함 량의차이등에의한영향이라판단되었으며

,

^회분^함량의^경우 제조자간에식염처리방법과사용한식염함량의차이때문이 라판단되었다

(Park et al., 1995).

총아미노산

시판반염건민어의영양특성을살펴볼목적으로이들의총

아미노산함량을분석한결과는

Table 3

과같다

.

시판반염건민 어의동정된아미노산종류는

16

^종이었고

, cysteine

^의^경우^검 출되지않았다

.

시판반염건민어의총아미노산함량은

sample code 5 (22.24 g/100 g)

^를^{제외한다면}

17.08-18.56 g/100 g

^범 위로

,

^제품^간에^차이가^{미미하였다}

.

^한편

,

^시판^반염건^민어^중

sample code 5

와기타제품간에총아미노산함량의차이는어

체의크기등에의한단백질함량의차이이외에도제품간의 건조정도에따른수분함량차이때문이라판단되었다

(Park et al., 1995).

^시판^반염건^민어의^주요^{아미노산은}^제품의^종 류에관계없이모두

aspartic acid (9.8-10.4%), glutamic acid (14.6-15.3%), leucine (10.8-13.9%)

및

lysine (9.1-9.8%)

등과 같은

4

^종이었다

.

^한편

Yoon et al. (2010)

^은^시판^과메기

15

^건 의영양특성을살펴보는연구에서시판과메기의총아미노산 은

27.42-35.34 g/100 g

^{범위이었고}

,

^주요^{아미노산은}

aspartic acid, glutamic acid, leucine

^및

lysine

^이었으며^이들은^전체^아

미노산의

41%

이상을차지하였다고보고한바있다

.

따라서시

판반염건민어는시판과메기에비하여총아미노산함량은낮 았으나

,

이들의주요아미노산의종류에서는차이가없었다

.

이 와같이시판반염건민어가시판과메기에비하여총아미노산 함량이낮은것은시판과메기의장기간건조에의한낮은수분 함량

(24.2-43.7%

범위

)

으로조단백질함량

(26.7-38.5%

범위

)

이농축되었기때문이라판단되었다

(Yoon et al., 2009).

시판반염건민어의필수아미노산은

51.7-56.7%

범위로절 반이상을차지하여이를식용하는경우영양적으로의미가있 으리라판단되었다

.

^그리고^시판^반염건^민어의^곡류^제한^아미 노산으로알려져있는

lysine

과

threonine

은각각

9.1-9.8%

범 위및

4.3-4.6%

^범위로

,

^곡류를^주식으로^하는^동양권^국가에 서밥과함께부식으로섭취하는경우상당히의미가있다고판 단되었다

.

Table 2. Proximate composition of commercial salted semi-dried brown croaker Miichthys miiuy

Sample

code¹ Proximate composition (g/100 g) Moisture Crude protein Crude lipid Ash 1 76.5±0.0^b2 19.4±0.1^c 1.1±0.2^c 2.8±0.0â 2 75.9±0.5^b 19.3±0.0^c 0.6±0.2^b 3.4±0.2^c 3 76.6±0.1^b 19.1±0.0^b 0.3±0.0â 3.2±0.1^bc 4 77.1±3.0^b 17.7±0.0â 0.6±0.0^b 4.0±0.2^d 5 71.9±3.2â 23.2±0.1ê 0.3±0.1â 3.8±0.2^d 6 75.1±0.4âb 19.9±0.1^d 0.9±0.1^c 3.1±0.1^b Range 71.9-77.1 17.7-23.2 0.3-1.1 2.8-4.0

Mean 75.5±1.9 19.8±1.8 0.6±0.3 3.4±0.4

1Sample codes are the same as explained in Table 1.

2Different letters on the data indicate a significant difference at P<0.05.

(4)

무기질

시판반염건민어의영양특성을살펴볼목적으로이들의칼 슘

,

^인^및^마그네슘^함량을^분석한^결과는

Table 4

^와^같다

.

^일반 적으로

,

^칼슘은^뼈와^근육에^주로^{존재하면서}^신체^지지기능

,

세포및효소의활성화에의한근육의수축및이완

,

^신경의^흥 분과자극전달

,

^혈액의^응고^및^여러^가지^심혈관계^질환의^예 방에관여하고

(Chun and Han, 2000),

또한

,

우리나라를위시

한 동양권식이패턴에서부족되기 쉬운영양소

(The Korean

Nutrition Society, 2000)

로알려져있다

.

그리고인은뼈

,

혈액

,

인지질과

DNA, RNA

^등의^핵산과

nucleotide

^등에^분포되어 있으면서

,

^신체^지지기능

,

^신체의^에너지^발생^촉진

,

^뇌신경^성 분

,

산

-

염기의평형을조절하는 완충효과에의한정상

pH

유 지

,

^{대사과정에서}^생긴^에너지의^저장과^이동^및^인산화^반응 에의한여러효소의활성화등과같이매우중요한생리기능 을담당하고있으나거의모든식품에적정량이함유되어있어 결핍의우려가적은영양소로알려져있다

(The Korean Nutri- tion Society, 2000).

또한

,

마그네슘은뼈

,

세포내액및외액에 주로존재하면서근육의긴장및이완

,

^호기적^및^혐기적^에너 지대사작용

,

효소의활성화등에기여한다고널리알려져있다

(Yoshimura et al., 1991).

^이와^같은^반염건^민어의^건강^기능 성이널리알려져있는칼슘

,

^인^및^{마그네슘과}^같은^무기질^함 량은

11.1-21.4 mg/100 g (

평균

17.4±3.9 mg/100 g), 148.4- 209.2 mg/100 g (

^평균

179.6±20.8 mg/100 g)

^및

12.2-48.2 mg/100 g (

평균

38.0±13.6 mg/100 g)

범위들로

,

제품간에차 이가컸다

.

^한편

, Mok et al. (2008)

^은

53

^종의^수산물에^대하여 Table 3. Total amino acid composition (g/100 g) of commercial salted semi-dried brown croaker Miichthys miiuy

Amino

acid Sample code²

1 2 3 4 5 6

Asp 1.79 (10.0)³ 1.70 (9.9) 1.87 (10.4) 1.76 (10.3) 2.18 (9.8) 1.88 (10.1)

Thr¹ 0.77 (4.3) 0.74 (4.3) 0.83 (4.6) 0.77 (4.5) 0.96 (4.3) 0.82 (4.4)

Ser 0.67 (3.7) 0.65 (3.8) 0.71 (3.9) 0.68 (4.0) 0.78 (3.5) 0.67 (3.6)

Glu 2.62 (14.6) 2.58 (15.0) 2.71 (15.1) 2.62 (15.3) 3.38 (15.2) 2.77 (14.9)

Pro 0.40 (2.2) 0.64 (3.7) 0.27 (1.5) 0.98 (5.7) 0.65 (2.9) 0.73 (3.9)

Gly 0.67 (3.7) 0.65 (3.8) 0.74 (4.1) 0.72 (4.2) 0.89 (4.0) 0.70 (3.8)

Ala 1.01 (5.6) 0.81 (4.7) 1.06 (5.9) 0.99 (5.8) 1.24 (5.6) 1.03 (5.5)

Val 0.94 (5.3) 0.97 (5.6) 0.96 (5.4) 0.87 (5.1) 1.02 (4.6) 0.84 (4.5)

Met¹ 0.68 (3.8) 0.71 (4.1) 0.66 (3.7) 0.60 (3.5) 1.39 (6.2) 1.19 (6.4)

Ile¹ 1.65 (9.2) 1.49 (8.7) 1.48 (8.2) 1.21 (7.1) 1.82 (8.2) 1.44 (7.8)

Leu¹ 2.49 (13.9) 2.25 (13.1) 2.21 (12.3) 1.85 (10.8) 2.54 (11.4) 2.11 (11.4)

Tyr 0.59 (3.3) 0.56 (3.3) 0.60 (3.3) 0.50 (2.9) 0.73 (3.3) 0.56 (3.0)

Phe¹ 0.72 (4.0) 0.71 (4.1) 0.77 (4.3) 0.70 (4.1) 0.93 (4.2) 0.77 (4.1)

His 0.35 (2.0) 0.34 (2.0) 0.39 (2.1) 0.35 (2.0) 0.48 (2.1) 0.39 (2.1)

Lys¹ 1.70 (9.5) 1.57 (9.1) 1.76 (9.8) 1.58 (9.3) 2.07 (9.3) 1.74 (9.4)

Arg¹ 0.85 (4.7) 0.82 (4.8) 0.97 (5.4) 0.90 (5.3) 1.18 (5.3) 0.92 (5.0)

Total 17.90 (99.8) 17.19 (100.0) 17.99 (100.0) 17.08 (99.9) 22.24 (99.9) 18.56 (99.9) EAA¹ 10.15 (56.7) 9.60 (55.8) 10.03 (55.8) 8.83 (51.7) 12.39 (55.6) 10.22 (55.1)

1EAA: essential amino acid.

2Sample codes (1-6) are the same as explained in Table 1.

3Value in the parenthesis indicates (amino acid content/TAA content) × 100

Table 4. Mineral contents of commercial salted semi-dried brown croaker Miichthys miiuy

Sample code¹

Mineral contents (mg/100 g)

Ca P Mg

1 18.3±0.2^c 185.3±1.4^c 39.9±0.3^c 2 20.5±0.2^d 209.2±0.6ê 48.2±0.2ê 3 14.6±0.3^b 172.9±3.0^b 41.1±0.7^d 4 21.4±0.9^d 191.4±1.4^d 49.7±0.6^f 5 11.1±0.3â 170.1±0.6^b 12.2±0.3â 6 18.5±0.7^c 148.4±5.2â 36.9±1.1^b Range 11.1-21.4 148.4-209.2 12.2-48.2

Mean 17.4±3.9 179.6±20.8 38.0±13.6

(5)

무기질함량을살펴본결과칼슘이

2.7-520.7 mg/100 g

^범위

(

평균

44.4±78.2 mg/100 g),

인이

84.8-492.4 mg/100 g

범위

(

^평균

207.4±63.6 mg/100 g),

^{마그네슘이}

7.3-69.4 mg/100 g

범위

(

평균

30.4±8.4 mg/100 g)

이었고

,

먹이로뼈채먹는수산 물일수록칼슘함량이높았다고보고한바있다

.

^이와^같은^시 판반염건민어에대한본실험과

Mok et al. (2008)

^의^수산물 에대한무기질함량결과로미루어보아시판반염건민어간 에무기질함량의차이는어획지

,

^어획^시기^등에^따른^차이^때 문이라판단되었다

.

한편

,

^{한국영양학회}

(The Korean Nutrition Society, 2000)

^는

19-49

^세^성인^남성에^대하여^위의^여러^가지^건강^기능^효과를

기대하기위한

1

일섭취권장량으로칼슘의경우

750 mg,

인의 경우

700 mg

^을

,

^{마그네슘의}^경우

340-350 mg

^범위를^제시하였 다

.

이와같은자료를토대로시판반염건민어

100 g

을

1

일권 장량에적용하는경우칼슘은

1.5-2.9%

^범위

,

^인은

21.2-29.9%

범위

,

^마그네슘

(1

^일^권장량을

350 mg

^으로^계산

)

^은

3.5-13.8%

범위를나타내었다

.

따라서시판반염건민어의무기질함량을

1

^일^섭취^권장량에^근거하여^살펴보는^경우^칼슘의^섭취^면에

서크게기대되지는않았으나인과마그네슘의섭취면에서는 다소기대가되는범위에있었다

.

지방산 조성

시판반염건민어의영양적및건강기능적특성을살펴보기

위하여분석한총지질구성지방산조성의결과는

Table 5

^와^같

다

.

시판반염건민어의검출된지방산은

sample code 6

을제외 한

5

^건

(sample code 1-5)

^이^포화산의^경우

7

^종

,

^{모노엔산의}^경 우

9

^종

,

^그리고^{폴리엔산의}^경우

18

^종으로

,

^총

34

^종이^동정되었 고

, sample code 6

이포화산의경우

6

종

,

모노엔산의경우

8

종

,

그리고폴리엔산의경우

17

^종으로

,

^총

31

^종이^{동정되었다}

.

^시판 반염건민어의지방산조성은제품의종류에관계없이모노엔 산이

37.1-40.3%

^범위로^가장^높았고

,

^다음으로^포화산

(33.9- 36.3%

^범위

)

^및^폴리엔산

(25.1-29.2%

^범위

)

^등의^순이었다

.

^한 국영양학회

(The Korean Nutrition Society, 2000)

에서는우리 나라국민의균형된지방산섭취를위하여포화산

/

^모노엔산

/

^폴

리엔산의조성비를

1:1:1

로권장한바있는데

,

시판반염건민

어의이들조성비는각각

(1.16-1.41):(1.27-1.61):1.00

^로^의미 가있었다

.

^한편

,

^시판^반염건^민어의^주요^구성^지방산은^포화 산의경우

16:0 (23.9-26.5%)

및

18:0 (5.6-6.8%),

모노엔산의 경우

16:1n-7 (11.3-13.0%)

^및

18:1n-9 (19.7-21.5%),

^폴리엔 산의경우

20:5n-3 (3.5-4.4%), 21:5n-3 (5.0-6.0%)

및

22:6n-3

(6.9-10.7%)

^으로^지방산의^종류에^있어서는^차이가^없었으나

조성에있어서는약간의차이가인정되었다

.

한편

,

시판반염건민어의지방산조성중건강기능성이인정 되는

20:5n-3

^및

22:6n-3 (Ferretti et al., 1997)

^의^조성비^합이

10.6-14.6%

범위를차지하여

,

회유성어종인고등어와정어리

등에비하여는다소낮았으나의미가있는조성비이었다

.

^이로

인하여시판반염건민어의섭취에의한이들지방산의건강기 능성이일부기대되나

,

장기저장및유통하는경우이들지방산 Table 5. Fatty acid compositions of commercial salted semi-dried brown croaker Miichthys miiuy

Fatty acid Brown croaker (Area %)

1¹ 2 3 4 5 6

12:0 0.1 0.1 0.1 0.1 0.1 -

14:0 1.9 3.1 2.4 2.2 2.7 2.0

15:0 0.6 0.8 0.5 0.5 0.7 0.5

16:0 23.9 25.0 25.5 25.0 24.4 26.5

18:0 6.7 6.5 5.6 5.9 6.8 6.0

20:0 0.4 0.5 0.3 0.3 0.5 0.3

22:0 0.3 0.3 0.2 0.3 0.3 0.2

Saturated 33.9 36.3 34.6 34.3 35.5 35.5 16:1n-7 11.3 11.7 13.0 12.5 11.8 12.9

16:1n-5 0.4 0.2 0.3 0.2 0.2 0.2

18:1n-9 19.8 19.7 21.1 20.5 21.6 20.7

18:1n-7 3.6 3.8 3.5 3.7 3.6 3.6

18:1n-5 0.2 0.2 0.2 0.2 0.2 0.1

20:1n-9 1.3 0.9 1.4 1.0 1.0 1.2

20:1n-7 0.2 0.5 0.3 0.3 0.4 0.2

22:1n-9 0.2 0.2 0.4 0.3 0.2 0.2

22:1n-7 0.1 0.1 0.1 0.1 0.1 -

Monoenes 37.1 37.3 40.3 38.8 39.1 39.1

16:2n-4 0.5 0.8 0.5 0.4 0.6 0.4

16:3n-4 0.6 0.9 0.5 0.5 0.9 0.6

16:4n-3 0.2 0.1 0.1 0.1 0.1 0.1

18:2n-6 0.9 1.0 0.7 0.7 1.0 0.9

18:3n-6 0.2 0.3 0.2 0.2 0.3 0.2

18:3n-3 0.3 0.4 0.4 0.2 0.2 0.4

18:3n-4 0.1 0.2 0.2 0.1 0.1 0.2

18:4n-3 0.2 0.5 0.4 0.2 0.4 0.4

20:2n-6 0.2 0.2 0.2 0.2 0.3 0.2

20:4n-6 2.1 1.9 1.9 2.2 2.0 2.3

20:3n-6 0.2 0.2 0.1 0.2 0.2 -

20:4n-3 0.3 0.4 0.3 0.2 0.3 0.4

20:5n-3 3.9 3.5 3.8 4.4 3.7 4.4

21:5n-3 6.0 5.9 5.1 5.3 5.6 5.0

22:5n-6 0.6 0.4 0.4 0.5 0.4 0.6

22:4n-6 0.5 0.5 0.4 0.6 0.6 0.6

22-5n-3 1.7 1.6 1.3 1.7 1.6 1.6

22:6n-3 10.7 7.6 8.6 9.3 6.9 7.0

Polyenes 29.2 26.4 25.1 27.0 25.2 25.3

(6)

의산화에대한대책이또한강구가되어야하리라본다

.

한편

,

^시판^반염건^민어들^간에^약간의^지방산^조성에서^차 이는원료민어의어획지

,

^어획시기

,

^가공방법

,

^저장방법^및^저 장기간의차이때문이라판단되었다

.

한편

, Yoon et al. (2010)

은

15

^종의^시판^과메기에^대한^지방산^조성을^분석한^결과^모 노엔산이

36.7-48.2%

^로^가장^높았고

,

^다음으로^폴리엔산

(31.5- 37.3%)

^및^포화산

(20.3-27.1%)

^의^순이라고^하였으며

,

^주요^지 방산으로는

14:0, 16:0, 20:1n-8, 22:1n-9, 20:5n-3

^및

22:6n-3

이었다고보고하여

,

반염건민어와는상당히차이가있었다

.

또 한

, Yoon et al. (2010)

^은^시판^꽁치^과메기^간의^지방산^조성의 차이는원료의어획지

,

^어획^시기^및^가공방법^등의^차이^때문이 라고보고한바있다

.

TCA 가용성 질소 함량

시판반염건민어의맛특성을

trichloroacetic acid (TCA)

가 용성질소함량으로살펴본결과는

Fig. 1

^과^같다

.

^시판^반염건 민어의

TCA

^가용성^질소^함량은

246.2-334.2 mg/100 g (

^평균

277.9±34.7 mg/100 g)

^으로

,

^제품^간에

TCA

^가용성^질소^함량 의차이가컸다

.

^이와^같이^시판^반염건^민어^제품^간에

TCA

^가 용성질소함량이차이가큰것은어획시기

,

어획지

,

원료어의 크기

,

^가공방법

,

^건조조건^등에^의한^차이^때문이라^{판단되었다}

.

일반적으로수산물의유리아미노산

, ATP

^관련물질^및^기타

4

^급 암모늄염과같은맛성분은대부분이

TCA

^가용성^성분에^포함 되어있어맛의역치

(taste threshold)

^를^고려하지^않고^함량만

을고려하는경우

TCA

가용성질소성분함량이높을수록맛이

진하다고할수있다

(Kim et al., 2007).

^한편

,

^시판^반염건^민어 의

TCA

^가용성^질소^함량이

300 mg/100 g

^이상인^것은

sample code 4 (306.9 mg/100 g)

^및

5 (334.2 mg/100 g)

^와^같은

2

^종이 었고

,

^이들은^나머지^시판^반염건^민어들

(246-265 mg/100 g

^범 위

)

보다맛의강도가강하리라추정되었다

.

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246.2^a

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