환경생물 (Korean Journal of Environmental Biology)

  • 제24권2호
  • /
  • Pages.179-185
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  • 2006
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  • 1226-9999(pISSN)
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  • 2287-7851(eISSN)
한국환경생물학회 (Korean Society of Environmental Biology)
권호 표지

자연산 및 양식산 민어, Miichthys miiuy의 체성분 및 탄력의 계절적 변화

Seasonal Changes of Body Composition and Elasticity between Wild and Cultured Brown Croaker, Miichthys miiuy

  • 윤호섭 (전남대학교 해양학과) ;
  • 서대철 (전남수산시험연구소) ;
  • 안윤근 (전남대학교 수산해양대학 양식생물) ;
  • 최상덕 (전남대학교 수산해양대학 양식생물)
  • Yoon, Ho-Seop (Department of Oceanography, Chonnam National University) ;
  • Seo, Dae-Chol (Jeonnam Fisheries Research Institute) ;
  • An, Yun-Keun (Aquaculture Program, Fisheries and Ocean Science, Chonnam National University) ;
  • Choi, Sang-Duk (Aquaculture Program, Fisheries and Ocean Science, Chonnam National University)
  • 발행 : 2006.06.01
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초록

자연산 및 양식산 민어, Miichthys miiuy의 체성분 및 탄력의 계절적 변화를 조사하였다. 민어육에 대하여 수분, 조단백질, 지방, 회분 및 아미노산 조성을 자연산과 양식으로 구분하고 아울러 비교 분석하였다. 양식산 민어는 천연산에 비해 수분함량이 다소 많은 반면 조단백질, 조지방 함량은 약간 적었으나 대체로 성분조성이 비슷하였다. 아미노산 함유량의 경우 전체적으로 자연산이 양식산 민어육보다 함량이 높은 경향을 나타내었다. 이러한 결과는 필수아미노산과 아미노산의 비에서도 위와 유사한 경향을 보였으며, 필수아미노산과 전체 아미노산의 비는 자연산과 양식산 모두 같거나 비교적 큰 차이를 나타내지 않았다. 불포화지방산인 EPA (Eicosapentaenoic Acid)와 DHA (Docosahexaenoic Acid) 조성은 자연산보다 양식산에서 높게 나타났다. 민어육의 탄력을 나타낸 gel strength, max weight 및 hardness는 자연산이 양식산에 비해 높은 경향을 나타냈었다.

This study investigated the seasonal changes of body composition and elasticity between wild and cultured brown croaker, Miichthys miiuy. The wild fish were analyzed and compared with cultured fish in moisture, crude protein, lipid, ash and many kinds of amino acids. Cultured fish was higher in moisture content and lower in crude lipid and protein content than those of wild one. The wild fish were more abundant in the total amino acid compositions than those of cultured one. As result E/A ratio there was a little significant differences between wild and cultured. In highly unsaturated fatty acid, EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) content of cultured fish were higher than wild one. On the other hand, the gel strength, max weight and hardness of wild fish were higher than cultured one.

키워드

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