Overall Composition, and Levels of Fatty Acids, Amino Acids, and Nucleotide-type Compounds in Wild Abalone Haliotis gigantea and Cultured Abalone Haliotis discus hannai

자연산 말전복(Haliotis gigantea)과 양식산 참전복(Haliotis discus hannai)의 일반성분, 지방산, 아미노산 및 핵산관련물질 조성 비교

  • Jang, Mi-Soon (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Jang, Joo-Ri (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Park, Hee-Yeon (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Yoon, Ho-Dong (Food and Safety Research Center, National Fisheries Research & Development Institute)
  • 장미순 (국립수산과학원 식품안전과) ;
  • 장주리 (국립수산과학원 식품안전과) ;
  • 박희연 (국립수산과학원 식품안전과) ;
  • 윤호동 (국립수산과학원 식품안전과)
  • Received : 2010.02.25
  • Accepted : 2010.07.02
  • Published : 2010.08.30

Abstract

Overall composition, and fatty acid, amino acid, and nucleotide-type compound levels in wild (Haliotis gigantea) and cultured abalone (Haliotis discus hannai), were investigated. Wild abalone had a higher moisture content than did cultured abalone, but the converse was true for crude protein content. In overall composition, crude lipid level was higher in the viscera than in the meat, with the greatest level, $2.02{\pm}0.15%$ (w/w), observed in the viscera of wild abalone. The major fatty acids were palmitic acid (16:0), oleic acid (18:1n-9), eicosatrienoic acid (20:3n-3, ETA), eicosapentaenoic acid (20:5n-3, EPA), and docosahexaenoic acid (22:6n-3, DHA). The omega-3 fatty acid content (EPA and DHA) was higher in wild than in cultured abalone. A total of 17 amino acids were detected in all abalone samples, most of which had high levels of aspartic acid, glutamic acid, glycine, and arginine, and low amounts of cysteine, methionine, and histidine. Glutamic acid was the most abundant of all amino acids. The content of free amino acids was related to taste score. The major free amino acids were taurine, alanine, and arginine, of which taurine was the most abundant, and was present at higher levels in wild compared to cultured abalone. The total contents of nucleotide-related compounds in wild and cultured abalone were 12.93 mg/100g and 30.75 mg/100g, respectively.

본 연구에서는 자연산 말전복과 양식산 참전복의 일반성분을 비롯한 지방산, 아미노산 및 핵산관련물질을 비교 분석하여 전복에 대한 기초자료로 활용하고자 하였다. 자연산 말전복과 양식산 참전복을 육과 내장으로 분리하여 실험한 결과, 육의 경우 자연산 말전복이 양식산 참전복에 비해 수분함량이 높게 나타났으며, 내장도 동일한 결과를 나타냈다. 조단백질 함량은 자연산 말전복에 비해 양식산 참전복에서 더 높게 나타났고, 조지질 함량은 자연산말전복과 양식산 참전복에 공통적으로 육보다는 내장에 더 많이 함유되어 있는 것으로 나타났다. 특히, 자연산 말전복의 내장에 조지질 함량이 $2.02{\pm}0.15%$로 가장 높은 값을 나타내었다. 자연산 말전복 및 양식산 참전복의 육과 내장의 포화지방산(SFA)으로는 palmitic acid (16:0), 단일불포화지방산(MUFA) 으로는 oleic acid (18:1n-9), 다가불포화지방산(PUFA)으로는 eicosatrienoic acid (20:3n-3, ETA), eicosapentaenoic acid (20:5n-3, EPA) 및 docosahexaenoic acid(22:6n-3, DHA)가 많이 함유되어 있었다. 대표적인 오메가-3 지방산인 EPA와 DHA의 함량은 자연산 말전복의 육에 양식산 참전복의 육보다 더 높은 함량을 나타내었다. 자연산 말전복과 양식산 참전복에서 총 17개의 구성아미노산이 분석되었고, 주요 구성아미노산으로 aspartic acid, glutamic acid, glycine 및 arginine 등이 확인되었고, cystine, methionine, histidine 등의 함량은 낮았다. 또한, 자연산 말전복과 양식산 참전복의 주요 유리아미노산은 taurine, alanine, arginine, glycine 등으로 확인되었으며, 자연산 말전복의 육과 내장에 더 많은 taurine이 함유되어 있는 것으로 나타났다. 한편, 자연산 밀전복과 양식산 참전복의 핵산관련물질의 총 함량은 각각 12.93 mg/100g 및 30.75 mg/100g으로 2배 이상의 함량차이를 나타내었다. 본 연구결과 자연산 말전복과 양식산 참전복 간에는 약간의 성분의 차이를 나타내었는데, 이는 전복의 먹이 섭취에 따라 조금의 차이가 있을 것으로 사료되었다.

Keywords

References

  1. Yoo, J.S. (1991) Korean shells in color, Ilji Press, Seoul, Korea, p.110
  2. Marchant, S., Haye, P.A., Marin, S.A. and Winkler, F.M. (2009) Genetic variability revealed with microsatellite markers in an introduced population of the abalone Haliotis discus hannai Ino. Aquac. Res., 40, 298-304 https://doi.org/10.1111/j.1365-2109.2008.02089.x
  3. Fishery production survey. (2009) http://fs.fips.go.kr
  4. Kim, H.L., Kang, S.G., Kim, I.C., Kim, S.J., Kim, D.W., Ma, S.J., Gao, T., Li, H., Kim, M.J., Lee, T.H. and Ham, K.S. (2006) In vitro anti-hypertensive, antioxidant and anticoagulant activities of extracts from Haliotis discus Hannai. J. Korean Soc. Food Sci. Nutr., 35, 835-840 https://doi.org/10.3746/jkfn.2006.35.7.835
  5. Kim, S.J., Seo, H.L., Lee, H.M., Yeom, J.U., Kim, G.H., Jang, E.S., Baeg, Y.H. and Jeon, B.H. (2003) The effect of exercise and taurine supplementation on body weight, blood glucose, insulin and cholesterol levels in streptozotocin induced diabetic rats. Korean J. Exercise Nutr., 7, 257-263
  6. Song, D.J. (1973) Studies on freezing of abalone (1) Effects of freezing rate on the quality of frozen abalone. Bull. Korean Fish. Soc., 6, 101-111
  7. Song, D.J. (1978) Studies on freezing of abalone (2) Histological changes by freezing. Bull. Korean Fish. Soc., 11, 91-95
  8. Kang, H.I. and Kang, T.J. (1981) Some chemical composition of abalone and sea cucumber as affected by drying methods. J. Korean Agric. Chem. Soc., 24, 126-131
  9. Park, J.W., Lee, Y.J., Park, I.B., Shin, G.W., Jo, Y.C., Koh, S.M., Kang, S.G., Kim, J.M. and Kim H.S. (2009) Comparison of the Physicochemical Properties of Meat and Viscera of Dried Abalone (Haliotis discus hannai) Prepared using Different Drying Methods. Korea J. Food Preserv., 16, 686-698
  10. Lee, Y.J., Park, J.W., Park, I.B., Shin, G.W., Jo, Y.C., Koh, S.M., Kang, S.G., Kim, J.M. and Kim H.S. (2009) Comparison of the Physicochemical Properties of Meat and Viscera with respect to the age of Abalone (Haliotis discus hannai). Korea J. Food Preserv., 16, 849-860
  11. Yoon, H.D., Byun, H.S., Kim, S.B. and Park, Y.H. (1986) Lipid composition of purple shell and abalone. Bull. Korean Fish. Soc., 19, 446-452
  12. A.O.A.C. (2005) Official methods of anlysis of AOAC International 18th ed. AOAC International, Washington, D.C.
  13. Folch, J., Lees, M. and Sloane Stanley G.H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226, 497-509
  14. Lim, C.W., Kim, Y.K., Kim, D.H., Park, J.I., Lee, M.H., Park, H.Y. and Jang, M.S. (2009) Comparison of quality characteristics of melania snails in Korea. Korean. J. Fish Aquat. Sci., 42, 555-560 https://doi.org/10.5657/kfas.2009.42.6.555
  15. Ryu, K.Y., Shim, S.L., Kim, W., Jung, M.S., Hwang, I.M., Kim, J.H., Hong, C.H., Jung, C.H. and Kim, K.S. (2009) Analysis of the seasonal change of the proximate composition and taste components in the conger eels (Conger myriaster ) J. Korean Soc. Food Sci. Nutr., 38, 1069-1075 https://doi.org/10.3746/jkfn.2009.38.8.1069
  16. Koh, S.M., Kim, H.S., Cho, Y.C., Kang, S.G. and Kim, J.M. (2009) Preparation and Physicochemical Characteristics of abalone meat aged in kochujang. J. Korean Soc. Food Sci. Nutr., 38, 773-779 https://doi.org/10.3746/jkfn.2009.38.6.773
  17. Ha, J.H. and Song, D.J. (1982) Taste compounds of abalone, Haliotis diversicolor japonica. Bull. Korean Fish Soc., 15(2), 117-122
  18. Kim, Y.C., Oh, S.M., Park, C.Y., Kim, S.M., Son, M.J., Jung, H.J., Lee, N.G. and Cho, Y.J. (2006) Comparison of the nutrient components in Wild and Cultured Fishes Collected from Coast of Korea. 2006 Annual Meeting of Korean Society of Fisheries and Aquatic Science, p.151-152
  19. Moon, J.H., Kang, S.T., Kim, J.T. and Oh, K.S. (2002) Processings and taste compounds of flavoring substance from short-neck clam. J. Ins. Marine Industry, 15, 7-16
  20. Jung, J.E. (1987) Comparison free amino acid and fatty acid composition between wild cockle clam and cultured one. Korean J. Nutr., 20, 456-462
  21. Park, B.S. and Hwangboo, J. (2000) Omega fatty acid, Hyoil Publishing Co., Korea, p.88-100
  22. Busboom, J.R., Miller G.J., Field, R.A. Crouse, J.D., Riley, M.L., Nelms, G.E. and Ferrell, C.L. (1981) Characteristics of fat from heavy ram and wether lambs. J. Anim. Sci., 52, 83-92
  23. Vatansever, L, Kurt, E., Enser, M., Nute, G.R., Scollan, N.D., Wood, J.D. and Richardson, R.I. (2000) Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition. J. Anim. Sci., 71, 471-482
  24. Hong, C.H. (2003) Study on the changes of taste compounds of the raw fish in the foodservice industry. MS Thesis. Chosun University, Gwangju, Korea, p.7
  25. Yamaguchi, S. (1991) Roles and efficacy of sensory evaluation in studies of taste. J. Jpn. Soc. Food Sci. Technol., 38, 972-978 https://doi.org/10.3136/nskkk1962.38.972
  26. Japan Foods Industry Association. (1984) Method of food analysis. Kouring, Tokyo, Japan, p.491-508
  27. Ohta, S. (1976) Food seasoning. Saiwaisyobow, Tokyo, Japan, p.146-187
  28. Konosu, S., Watanabe, K. and Shimizu, T. (1974) Kistribution of nitrogenous constituents in the muscle extract of eight species of fish. Bull. Jpn. Soc. Sci. Fish, 40, 909-915 https://doi.org/10.2331/suisan.40.909
  29. Hyashi, T, Asakawa, A, Yamaguchi, K and Konosu, S. studies on flavor components in bolied 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
  30. Fletcher, G.C., Statham, J.O. (1988) Shelf life of sterile yellow-eyed mullet (Aldrichetta forsteri) at $4{^{\circ}C}$. J. Food Sci., 53, 1030-1035 https://doi.org/10.1111/j.1365-2621.1988.tb13523.x
  31. Konosu, S., Maeda, Y. and Fujita, T. (1960) Evaluation of inosinic acid and free amino acids as tasting substance in the Katsuwobushi stock. Bull. Jpn. Soc. Sci. Fish, 26, 45-48 https://doi.org/10.2331/suisan.26.45
  32. Huss, H.H. (1988) Fresh fish: quality and quality changes. No 29. FAO. Rome, Italy, p.132
  33. Murata, M. and Sakaguchi, M. (1986) Storage of yellowtail (Seriola quinqueradiata) white and dark muscle in ice: Changes in content of adenine nucleotides and related compounds. J. Food Sci., 51, 321-326 https://doi.org/10.1111/j.1365-2621.1986.tb11120.x
  34. Watabe, S., Kamal, M. and Hashomoto, K. (1991) Postmortem changes in ATP, creatine phosphate, and lactate in sardine muscle. J. Food Sci., 56, 151-153 https://doi.org/10.1111/j.1365-2621.1991.tb07998.x
  35. Kim, Y.C., Oh, S.M., Park, C.Y., Kim, S.M., Son, M.J., Jung, H.J., Lee, N.G. and Cho, Y.J. (2006) Comparison of the taste components in Wild and Cultured Fishes Collected from Coast of Korea. 2006 Annual Meeting of Korean Society of Fisheries and Aquatic Science, p.153-154