숭어알의 가공과 저장중 중성지질의 지방산함량변화

Fatty acids of neutral lipids of salted-dried mullet roe during processing and storages

전통적인 염건숭어알(영암어란)의 제조과정을 체계화하여 숭어알을 염지하고 1.2cm 두께로 정형하여 참기름을 바르면서 풍속 3m / see, 70% R.H., $20^{\circ}C$에서 20일간 건조하여 제조한 감건숭어알(음건품)과 저장하면서 지질을 분획, 구성 지방산을 분석한 결과 지질함량이 40.12%인 감건숭어알의 유리지질은 62mg / 100mg, 결합지질은 36mg / 100mg이었으나 9주째는 20mg / 100mg까지 감소하였다. 이들 유리 및 결합지질을 분획하여 얻은 유리중성지질은 40mg / 100mg으로 최대함량이었으나 9주째는 29mg / 100mg까지 감소하였으며 결합중성지질 및 인지질은 각각 13mg / 100mg, 당지질은 10mg / 100mg이었으며 이들은 저장중 감소하였다. 중성지질을 구성하는 주요한 지방산은 유리중성지질에서 $C_{16:0},\;C_{18:0},\;C_{18:1},\;C_{18:2}$ 및 $C_{20:0}$로 그 합계는 30.05mg / 100mg으로 78.5% 함유되었고 결합중성지절에서는 74.5%를 차지하였다. 또한 불포화도(TUFA/TSFA)는 $1.21{\sim}1.41$로 9주째는 $0.57{\sim}0.61$까지 낮았으며 polyene산비(TPEA/TMEA)는 $0.32{\sim}1.23$이고, 필수지방산 함량(TEFA)은 11.33mg / 100mg에서 9주째는 4.52mg / 100mg까지 감소하였다.

The salted-dried mullet (Mugil japonicus) roe is a kind of traditional food particulary in the area of Young-am gun, Chunnam province. The manufactruring method was that the fresh roe was salted by clean wasters, drained, shaped a flat piece with 1.2cm thickness by pressing, and spreaded sesame oils on the surface of the salted roe periodically during wind drying for 20 days. The dried roe was blanched in heated water$(80^{\circ}C/3min.)$ and packaged the dried product for the cooling storages. The fractional compositions of free lipid were 40% of neutral lipids, 12% of glycolipids and 9% of phospholipids and those of bound lipids were 13% of neutral lipids, 10% of glycolipids and 13% of phospholipids in wind drying method. The major fatty acids of the neatral lipids were $C_{16:0},\;C_{18:0},\;C_{18:2},\;C_{18:2}\;and\;C_{20:0}$ which was consisted of free and bound lipids. As the major fatty acid amount of neutral lipids was 30.1% in free lipid, and 11.0% in bound lipid, the nsaturated fatty acid degree(TUFA/TSFA)was 1.12-1.14, the polyenoic acid degree (TPEA/TMEA), 0.32-1.20 and the total essential fatty acid (TEFA), 11.33%.