게향 소재 개발을 위한 붉은 대게 자숙액 및 내장의 정미 성분 특성

Characteristics of Taste Compounds of Red Snow Crab Cooker Effluent and Hepatopancreas for Developing a Crab-like Flavorant

  • 차용준 (창원대학교 식품영양학과) ;
  • 조우진 (창원대학교 식품영양학과) ;
  • 정은정 (창원대학교 식품영양학과)
  • Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University) ;
  • Cho, Woo-Jin (Dept. of Food and Nutrition, Changwon National University) ;
  • Jeong, Eun-Jeong (Dept. of Food and Nutrition, Changwon National University)
  • 발행 : 2006.12.31

초록

붉은 대게 가공공정 중에 얻어지는 자숙액 및 내장의 천연 게향 소재로서의 가능성을 검토하고자 정미성분을 포함한 신품학적인 특성을 분석 비교한 결과는 다음과 같다. 붉은 대게 자숙액을 $40\;^{\circ}Brix$까지 농축시키면서 관능 검사 및 냄새 특성 강도를 수행한 결과 $30\;^{\circ}Brix$가 가장 양호하였다. 그리고 붉은 대게 농축 자숙액$(30^{\circ}Brix)$과 내장의 불휘발성 유기산에서는 lactic acid가 가장 많았고 다음으로 succinic acid이었다. 핵산 관련 물질은 IMP, Hx 및 GMP가 내장에서 대부분이었고, AMP, HxR, IMP 및 GMP 등이 자숙액에서 대부분을 차지하였다. 내장의 유리 아미노산 총량은 농축 자숙액에 비해 5.6배나 많았다. 조성면에서는 methionine, lysine, arginine, valine, histidine, alanine, hydroxy proline 및 glycine 등 8종이 자숙액 전체 아미노산의 72%를 차지하였고, 내장에서는 methyl histidine, leucine, alanine, glutamic acid, glycine, valine, threonine, taurine, isoleucine 및 serine 등 10종이 전체의 74%를 차지하였다. 결론적으로 천연 게향 제조를 위한 소재로서는 $30\;^{\circ}Brix$ 농도의 붉은 대게 농축 자숙액에 0.5%(w/w)의 붉은 대게 내장을 첨가하는 것이 적합하였다

In order to develop materials of crab-like flavorant, taste compounds including physicochemical characteristics were analyzed in red snow crab cooker effluent(RSCCE) and hepatopancreas. The $30\;^{\circ}Brix$ was a suitable condition in from 1.5 to $40\;^{\circ}Brix$ RSCCE by sensory evaluation. Lactic acid and succinic acid were major compounds in non-volatile organic acids detected in both $30\;^{\circ}Brix$ RSCCE and hepatopanceras. The 5 compounds such as AMP, HxR, IMP, ATP and GMP were major in ATP related compounds of $30\;^{\circ}Brix$ RSCCE, whereas 3 compounds including IMP, GMP and Hx in hepatopanceras. The content of total free amino acids in hepatopancreas was 5.6 times higher than in $30\;^{\circ}Brix$ RSCCE. The major compounds in $30\;^{\circ}Brix$ RSCCE were followed by methionine, lysine, arginine, valine, histidine, alanine, hydroxy proline, and glycine in that order, whereas methyl histidine, leucine, alanine, glutamic acid, glycine, valine, threonine, taurine, isoleucine, and serine were followed in hepatopancreas. By adding 0.5%(w/w) hepatopancreas in $30\;^{\circ}Brix$ RSCCE, crab meat-like odor was kept high level by sensory evaluation.

키워드

참고문헌

  1. Kim, HS, Park, CH, Choi, SG, Han, BW, Kang, KT, Shim, NH, Oh, HS, Kim, JS and Heu, MS. Food component characteristics of red-tanner crab (Chionoecetes japonicus) paste as food processing source. J. Korean Soc. Food Sci. Nutr. 34:1077-1081. 2005 https://doi.org/10.3746/jkfn.2005.34.7.1077
  2. Cha, YJ, Cadwallader, KR and Baek, HH. Volatile flavor components in snow crab cooker effluent and effluent concentrate. J. Food Sci. 58:525-530. 1993 https://doi.org/10.1111/j.1365-2621.1993.tb04316.x
  3. Cha, YJ and Baek, HH. Quantitative analysis of alkylpyrazine in snow crab cooker effluents. J. Korean Soc. Food Nutr. 24:454-458. 1995
  4. Choi, SH, Kim, YM and Hyun, SK. Volatile flavor components in boiled snow crab (Chionoecetes japonicus) and its concentrated cooker effluent. J. Food Sci. Nutr. 6:87-90. 2001
  5. No, HK and Lee, MY. Isolation of chitin from crab shell waste. J. Korean Soc. Food Sci. Nutr. 24: 105-113. 1995
  6. Chang, DS, Cho, HR, Goo, HY and Choe, WK. A development of food preservative with the waste of crab processing. Bull. Korean Fish. Soc. 22:70-78. 1989
  7. Kim, HR, Baek, HH, Meyers, SP, Cadwallader, KR and Godber, JS. Crayfish hepatopancreatic extract improves flavor extractability from a crab processing by-product. J. Food Sci. 59:91-96. 1994 https://doi.org/10.1111/j.1365-2621.1994.tb06905.x
  8. KSFSN. Handbook of Experiments in Food Science and Nutrition. Food Science Part. The Korean Society of Food Science and Nutrition ed., pp.198- 200. Hyoil Press Seoul. 2000
  9. Lee, KH, Kim, MG, Jung, BC and Jung, WJ. Utilization of ascidian, Halocynthia roretzi. 3. Taste compounds of ascidian, Halocynt hia roretzi. Bull. Korean Fish. Soc. 26:150-158. 1993
  10. Lee, EH, Koo, JG, Ahn, CB, Cha, YJ and Oh, KS. A rapid method for determination of ATP and its related compounds in dried fish and shellfish products using HPLC. Bull. Korean Fish. Soc. 17:368-372. 1984
  11. Cha, YJ and Cadwallader, KR. Aroma-active compounds in skipjack tuna sauce. J. Agric. Food. Chem. 46:1123-1128. 1998 https://doi.org/10.1021/jf970380g
  12. Weenen, H and Van Der Ven, JGM. The formation of strecker of aldehyde. In: Aroma Active Compounds in Foods, Chemistry and Sensory Properties. Takeoka, GR, Guntert, M and Engel, KH (eds), pp.183-195. ACS Symposium Series No. 794. Washington, DC. 2001
  13. Ho, CT, Bruechert, LJ, Zhang, Y and Chiu, EM. Contribution of lipid to the formation of hetrocyclic compounds in model systems. In: Thermal Generation of Aromas. Parliment, TH, McGorrin, RJ and Ho, CT (eds), pp.105-113. ACS Symposium Series No.409. Washington, DC. 1989
  14. Hayashi, T, Asakawa, A, Yamaguchi, K and Konosu, S. Studies on flavor components in boiled crabs-III. Sugars, organic acids and minerals in the extracts. Bull. Japan Soc. Sci. Fish. 45:1325-1329. 1979 https://doi.org/10.2331/suisan.45.1325
  15. Park, YH, Jang, DS and Kim, SB. Sea Food Processing and Utilization. pp.201-208. Hyungseul Press. Seoul. 1994
  16. Cho, WJ, Kim, H, Jeong, EJ, Lee, YM, Kim, HJ, Lee, JS and Cha, YJ. Chemical characteristics of commercial Korean soy sauce produced by alkali treatment following acidic hydrolysis. Nutraceuticals & Food 7:427-431. 2002 https://doi.org/10.3746/jfn.2002.7.4.427
  17. Cha, YJ, Baek, HH and Hsieh, TC-Y. Volatile components in flavour concentrates from crayfish processing waste. J. Sci. Food Agric. 58:239-248. 1992 https://doi.org/10.1002/jsfa.2740580212
  18. Hayashi, T, Yamaguchi, K and Konosu, S. Sensory analysis of taste-active components in the extract of boiled snow crab meat. J. Food Sci. 46:479-483. 1981 https://doi.org/10.1111/j.1365-2621.1981.tb04890.x