Changes of Fatty Acid Composition and Lipid Oxidation in Anchovy During Fermentation with Salt

멸치젓 숙성중 지질의 산화와 지방산 조성의 변화

Anchor Engraulis japonica was fermented with $10\%$ and $20\%$ salt at $10^{\circ}C$ ($10\%$ 5A) and $20^{\circ}C$ ($20\%$ SA), respectively, and the changes in lipid content, fatty acid composition and lipid oxidation was observed for 105 days. Peroxide value (POV) in $10\%$ SA reached to the maximum (46.4 meq/kg) on 30 days of fermentation, while in $20\%$ SA, it reached the maximum (54.7 meq/kg) on 45 days of fermentation, and then decreased in both samples during fermentation. Thiobarbituric acid values revealed a similar tendency with the change of POV during the fermentation. These results indicated that lipid of the anchovy was oxidized faster in lower salt than high salt in the early stage. Total lipid (TL) content during the fermentation for 105 days decreased approximately $16\%$ in $10\%$ SA and approximately $33\%$ in $20\%$ SA. Phospholipid (PL) content also decreased in both samples and the content of neutral lipid (NL) was unchanged in $10\%$ SA, while it decreased in the same amount as PL in $20\%$ SA. The prominent fatty acids in TL of the anchovy sample were 14 : 0, 16 : 0, 16 : In-7, 18 : in-9, 20 5n-3 and 22 : 6n-3. After fermentation for 105 days, approximately $87\%$ and $67\%$ of the prominent fatty acids remained in $10\%$ SA and $20\%$ SA, respectively, but the kind of the fatty acids was unchanged.

멸치젓 숙성 중 지질의 산화가 멸치젓의 품질에 미치는 영향을 검토코자 멸치에 대하여 식염을 $10\%$와 $20\%$ (w/w)로 혼합한 다음, 각각 $10^{\circ}C$와 $20^{\circ}C$에서 105일간 숙성시키면서 POV와 TBA 값 및 지질함량과 지방산 조성의 변화를 비교 분석하였다. POV와 TBA 값에 비추어 숙성초기에는 식염농도 $10\%,\;10^{\circ}C$ 숙성멸치젓이 식염농도 $20\%,\;20^{\circ}C$ 숙성멸치젓보다 산화가 빠르게 진행되었다. 숙성과정중 TL함량은 $10\%$ 멸치젓에서 약 $16\%,\;20\%$ 멸치젓에서 약 $33\%$ 감소하였고, 전자에서는 TL중 주로 PL이 감소하였으나, 후자에서는 PL 및 NL이 거의 등량으로 감소하였다. 주요지방산, 즉 14 : 0, 16 : 0, 16 : In-7, 18 : In-9, 20 : 5n-3, 22 : 6n-3 함량은 생시료에 비하여, 숙성 105일째 $10\%$ 멸치젓에서는 평균 약 $81\%$의 잔존율을, $20\%$ 멸치젓에서는 평균 약 $67\%$의 잔존율을 나타냈다.