Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Food Component Characteristics of Plain Dried Anchovies on the Market

시판 소건멸치의 식품성분 특성

  • 김진수 (경상대학교 해양생물이용학부 및 해양산업연구소) ;
  • 양수경 (경상대학교 해양생물이용학부 및 해양산업연구소) ;
  • 허민수 (경상대학교 해양생물이용학부 및 해양산업연구소)
  • Published : 2000.02.01
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Abstract

This study was conducted to evaluate the quality of the plain dried anchovies on the market by determining chemical components, and compared with those of boiled-dried anchovy. The nutritional(total amino acid contents, mineral contents and fatty acid compositions) and favorite properteis (extratives nitrogen content, color and appearance) of plain dried anchovies were superior to those of boiled-dried anchovy. On the other hand, the lipid properties (peroxide value and acid value), food sanitary properteis (volatile basic nitrogen content) and sensory properties (odor) of plain dried anchovies were inferior to boiled-dried anchovy. These results indicated that the plain dried anchovy was classified into lower grade goods by food quality standards.

소건멸치의 이용 가능성을 검토하기 위하여 시판 소건멸치의 식품학적 품질 특성(아미노산, 무기질 및 지방산과 같은 구성성분, 엑스분과 같은 맛성분, 과산화물값 및 산값과 같은 지질산패도 및 색조, 휘발성염기질소, 형상등과 기호도 등)에 대하여 자건품과 비교하여 살펴보았다. 소건품은 자건품에 비하여 구성 아미노산, 무기질 및 지방산조성과 같은 식품영양성분 및 엑스분과 같은 맛성분이 우수하였고, 색조, 외형적 형상 등과 관능적인 면에서도 우수하였다. 그러나 소건품은 자건품에 비하여 고산화물값 및 산값이 높아 지질 산패가 많이 진행되었고, 휘발성염기질소 함량이 높으며, 이취가 강할 뿐만이 아니라 품질 등급 기준에서도 규정 외 등급으로 판정되었다. 이상의 결과로 미루어 보아 소건 마른멸치는 식품영양적인 면과 외형적인 면에서는 우수하였으나, 위생적인 면과 이취 면에서 식품규격에 미달되었다. 따라서 일반 소건멸치가 죽방멸치 또는 일반멸치 정도의 품질로 소비자들에게 이용되기 위하여는 반드시 제조공정 중에 자숙공정에 상응하는 효소실활 처리가 동반되어야 하리라 판단되었다.

Keywords

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