Changes of ATP Related Compounds of Large Anchovy During Drying and Storage

대멸치의 건조 및 저장 중 ATP 관련화합물의 변화

  • CHO Young-Je (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National Univ.) ;
  • KIM Tae-Jin (Sanitation and Processing Research Division, National Fisheries R & D Institute) ;
  • SHIM Kil-Bo (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National Univ.) ;
  • LEE Ho-Su (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National Univ.) ;
  • LEE Nahm-Gul (Department of Food Science and Technology, DongMyong College) ;
  • CHOI Young-Jun (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National Univ.)
  • Published : 2000.05.01

Abstract

This study was conducted to examine the changes of contents of ATP related compounds during drying of large anchovy and storage of dried large anchovy (DLA) according to storage temperature and package method. The total content of ATP related compounds of raw large anchovy was $36.0{\mu}mole/g$ and the major ATP related compounds were consisted of IMP and hypoxanthine. The IMP content of DLA was the highest in $20^{\circ}C$ cold-air drying, and the breakdown of IMP was progressed rapidly in $60^{\circ}C$ air drying, followed by $40^{\circ}C$ air drying, sun drying, and $20^{\circ}C$ cold-air drying. During storage of DLA, ATP was not detected while ADP and AMP was detected in a very small amount, and the changes of ATP related compounds were coincided with the changes of contents of IMP, inosine and hypoxanthine. The changes of ATP related compounds with different package method did not show distinct differences, while with different storage temperature showed clear difference. The content of IMP was over $8.88{\mu}mole/g$ on 60 days at $-20^{\circ}C$, while were over $0.83 {\mu}mole/g$ and$ 0.202 {\mu}mole/g$ on 16 days at$ 5^{\circ}C$ and$ 25^{\circ}C$, respectively. These results suggest that the breakdown of IMP depends on storage temperature and frozen storage affects good quality of DLA during storage.

원료 멸치의 ATP 관련화합물의 총량은 $36.0 {\mu}mole/g$이었으며 이 중 IMP와 hypoxanthin이 대부분을 차지하였다. $20^{\circ}C$에서 냉풍 건조한 대멸치의 IMP함량은 건조 7.5시간째 $11.7 {\mu}mole/g$로 가장 높은 잔존량을 나타내었으며 건조온도에 따른 IMP의 감소는 $60{\circ}C$ 송풍건조, $40{\circ}C$ 송풍건조, 천일건조, $20{\circ}C$ 냉풍건조의 순으로 빠르게 진행되었다. 건조 대멸치를 저장하였을 때 ATP는 거의 나타나지 않았으며, 건조 대멸치에 저장 중 ATP 관련화합물의 변화는 주로 IMP, HxR Hx의 함량 변화에 의하여 일어났고 ADP와 AMP는 미량 검출되었다. 포장방법에 따른 ATP 관련화합물의 변화는 뚜렷한 경향을 보이지 않았으며 저장온도를 달리하였을 때 ATP 관련화합물의 변화가 현저하게 일어났다. 즉, $-25{\circ}C$에 저장하였을 때는 저장 60일째에도 IMP의 함량은 $8.88 {\mu}mole/g$ 이상이었으나, $5{\circ}C$에서는 저장 16일째 $0.83 {\mu}mole/g$로 현저하게 감소되었고 $25{\circ}C$에서는 $0.202 {\mu}mole/g$로 IMP의 잔존량이 차이를 나타내었다. 어육은 IMP에서 HxR이나 Hx로 분해가 진행됨에 따라 맛이 감소하기 때문에 IMP의 분해를 막아 IMP의 함량을 장기간 유지할 수 있는 동결저장 방법이 건조 대멸치의 품질유지에 효과적이라 생각된다.

Keywords