청정기술 (Clean Technology)

  • 제17권4호
  • /
  • Pages.395-405
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  • 2011
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  • 1598-9712(pISSN)
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  • 2288-0690(eISSN)
한국청정기술학회 (The Korean Society of Clean Technology)
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양식 다시마의 수심과 부위에 따른 화학적 성분 특성

Chemical Properties of Sea Tangle (Saccharina. japonica) Cultured in the Different Depths of Seawater

  • 신태선 (전남대학교 식품공학영양학부) ;
  • 정설 (전남대학교 식품공학영양학부) ;
  • 도예원 (전남대학교 식품공학영양학부) ;
  • 전상일 (전남대학교 식품공학영양학부) ;
  • 우희철 (부경대학교 화학공학과) ;
  • 김남길 (경상대학교 해양생명과학)
  • Shin, Tai-Sun (Division of Food Technology and Nutrition, Chonnam National University) ;
  • Xue, Zheng (Division of Food Technology and Nutrition, Chonnam National University) ;
  • Do, Ye-Won (Division of Food Technology and Nutrition, Chonnam National University) ;
  • Jeong, Sang-Il (Division of Food Technology and Nutrition, Chonnam National University) ;
  • Woo, Hee-Chul (Department of Chemical Engineering, Pukyong National University) ;
  • Kim, Nam-Gil (Department Marine Biology and Aquaculture, Gyeongsang National University)
  • 투고 : 2011.11.24
  • 심사 : 2011.12.19
  • 발행 : 2011.12.30
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초록

바이오에너지 생산을 위해 해조류 바이오매스의 대량생산 기술을 개발하기 위한 일환으로 다시마에 대한 고밀도 양식의 가능성을 시험하였다. 기장과 완도 해역양식장에서 수심을 달리하여(0.5 m, 3 m) 다시마를 양식하고 다시마의 주요 부위별 화학적 성분을 분석하여 비교하였다. 다시마의 상측 부위가 하측 부위보다 많은 조단백질 함량을 나타냈으며, 조지방은 중간부위에 많이 함유하고 있었다(p<0.05). 조회분은 하측부위에 많은 함량을 나타내었지만 지역 간, 계절 간의 함량 차이는 보이지 않았다(p>0.05). 또한 대조구(0.5 m)와 수심 3 m의 다시마 간에 일반성분 조성의 차가 없었다. 구성당의 함량은 실험군에서 부위별 함량 차이는 있었으나, 부위에 따른 증감의 경향은 나타나지 않았으며 지역, 계절, 수심에 의한 뚜렷한 변화가 보이지 않았다. 모든 실험군에서 대부분의 아미노산이 다시마의 상측부위에 많이 함유하고 있었으며, 지역과 계절에 따라 일부 실험군 간에 아미노산 함량이 차이를 보였지만 수심에 따른 아미노산의 함량은 관찰되지 않았다. 지방산 함량은 부위에 따라 많고 적은 지방산들이 있었고 불포화지방산들이 하측부위보다 상측부위에 많이 함유하고 있었다. 반면 포화지방산은 하측부위에 많이 함유하고 있었다. 그러나 다시마의 양식 수심에 따라 이러한 조성들이 차이는 나타나지 않았다. 원소 N는 상측부위가 많이 함유하고 있었으며 원소 C는 실험군에 따라 원소 N과 비교하여 경향을 띠었다.

To develop the technology for cultivation of high-density seaweed, sea tangle was cultured from varying depths(0.5 m, 3 m) of seawater at Gijang and Wando area. Proximate composition, component sugar, total amino acid, fatty acid composition, and element composition of different parts of sea tangle (Saccharina japonica) have been examined. Significant differences were found in the amount of crude protein and ash content in lower, middle, and upper parts of algal blades. The upper parts of the sea tangle was rich in crude protein, while lower parts was rich in crude ash. Crude lipid content was higher in the middle parts than those of the other parts. The component sugars were not significantly different from all parts of algal blades. The highest content of most of the amino acids were found in the upper parts of the blades. The amount of saturated fatty acids concentrated mostly in lower parts of blades, while the content of polyunsaturated fatty acids concentrated in the upper parts. The highest N element contents were found in upper part of algal blades. However, the contents of those chemical component were not affected by the depths of seawater.

키워드

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