Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
권호 표지

Food Quality Characterization and Safety of Imported Fish Roe (Japanese flyingfish roe, Capelin roe and Pacific herring roe)

수입 어란(날치 알, 열빙어 알 및 청어 알)의 품질 특성과 안전성

  • Lee, Jong-Soo (Dept. of Seafood Sci. and Technology(Insti. of Marine Industry), Gyeongsang National Univ.) ;
  • Kim, Jin-Soo (Dept. of Seafood Sci. and Technology(Insti. of Marine Industry), Gyeongsang National Univ.) ;
  • Kim, Jeong-Gyun (Dept. of Seafood Sci. and Technology(Insti. of Marine Industry), Gyeongsang National Univ.) ;
  • Oh, Kwang-Soo (Dept. of Seafood Sci. and Technology(Insti. of Marine Industry), Gyeongsang National Univ.) ;
  • Choi, Byeong-Dae (Dept. of Seafood Sci. and Technology(Insti. of Marine Industry), Gyeongsang National Univ.) ;
  • Park, Kwon Hyun (Dept. of Seafood Sci. and Technology(Insti. of Marine Industry), Gyeongsang National Univ.) ;
  • Choi, Jong-Duck (Dept. of Seafood Sci. and Technology(Insti. of Marine Industry), Gyeongsang National Univ.)
  • 이종수 (경상대학교 해양식품공학과(해양산업연구소)) ;
  • 김진수 (경상대학교 해양식품공학과(해양산업연구소)) ;
  • 김정균 (경상대학교 해양식품공학과(해양산업연구소)) ;
  • 오광수 (경상대학교 해양식품공학과(해양산업연구소)) ;
  • 최병대 (경상대학교 해양식품공학과(해양산업연구소)) ;
  • 박권현 (경상대학교 해양식품공학과(해양산업연구소)) ;
  • 최종덕 (경상대학교 해양식품공학과(해양산업연구소))
  • Received : 2011.08.22
  • Accepted : 2011.12.20
  • Published : 2011.12.30
⟨ Previous Next ⟩

Abstract

The food quality characterization and safety Japanese flying fish roe (JFF-R), capelin roe (C-R), Pacific herring roe (PH-R) were investigated. The size of JFF-R was 1.48-1.93 mm, which was longer than those of C-R and PH-R. The moisture content of JFF-R imported from Peru (JFF-R-P) was 70.3%, which was higher than that of JFF-R imported from China (JFF-R-C) (67.4%), while was lower than that of JFF-R imported from Indonesia (JFF-R-I) (83.3%). However, the salinity of JFF-R-P was 13.6%, which was lower than that of JFF-R-C, while was higher that of JFF-R-I (1.8%). The moisture contents and salinities of the other fish roes were 80.4% and 3.2%, respectively, for capalin roe, and 65.4% and 20.0%, respectively, for Pacific herring roe. According to the results of pH, volatile basic nitrogen content, heavy metal content, viable cell count and coliform group, the fish roes could be used as sanitary sources for preparation of seasoned JFF-R. The major fatty acids of fish roes were 16:0 (27.8-30.5%), 18:1n-9 (7.2-8.0%), 20:5n-3 (5.6-8.2%) and 22:6n-3 (22.0-25.6%) in JFF-R, and 16:1n-7 (6.7-9.3%) as well as these fatty acids in C-R and PH-R. Total amino acid contents of fish roes ranged from 9.44 g/100 g to 10.39 g/100 g and their major amino acids were aspartic acid, glutamic acid, leucine and lysine. The mineral content of JFF-R were higher than those of the other fish roes expected for zinc of JFF-R-I. According to the results of sensory evaluation, the color and texture of JFF-R-P were superior to those of the other fish roes. No difference was, however, found in flavor, among JFF-R-P and the other fish roes.

날치 알과 이의 대체 어란인 열빙어 알 및 청어 알의 안전성과 식품성분 특성에 대하여 살펴보았다. 날치 알의 크기는 열빙어 알 및 청어 알에 비하여 컸다. 날치 알의 수분 함량과 염도는 페루산이 중국산에 비하여 수분의 경우 높으나 염도의 경우 낮았고, 인도네시아산에 비하여는 수분의 경우 낮았으나, 염도의 경우 높았다. 한편, 기타 어란의 수분 함량과 염도는 열빙어 알의 경우 각각 80.4% 및 3.2%, 청어알의 경우 각각 65.4% 및 20.0%를 나타내었다. pH, 휘발성염기질소, 중금속, 생균수 및 대장균군의 결과에 의하면 이들 5종의 어란의 경우 여러 가지 가공소재로 이용하여도 위생적인 문제는 없으리라 판단되었다. 어란의 주요 지방산은 날치 알의 경우 16:0(27.8-30.5%), 18:1n-9(7.2-8.0%), 20:5n-3(5.6-8.2%) 및 22:6n-3(22.0-25.6%)이었고, 열빙어 알 및 청어 알의 경우 이외에도 16:1n-7(6.7-9.3%)이었다. 어란의 총아미노산 함량은 9.44-10.39 g/100g 범위이었고, 주요 아미노산은 asparticacid, glutamic acid, leucine 및 lysine이었다. 날치 알의 무기질 함량은 인도네시아산의 아연을 제외한다면 열빙어 알 및 청어 알의 무기질 함량보다 높았다. 관능 검사 결과에 의하면 열빙어 알과 청어 알에 비하여 날치 알이 색과 조직감에서는 우수하였으나, 향은 차이가 없었다.

Keywords

Acknowledgement

Supported by : 경상대학교

References

  1. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC., USA, p 69-74.
  2. AOCS. 1990. AOCS official method Ce 1b-89. In Official methods and recommended practice of the AOCS, 4th ed., AOCS, Champaign, IL, USA.
  3. APHA. 1970. Recommended Procedures for the Bacteriological Examination of Sea Water and Shellfish. 4th ed. APHA (The American Public Health Association) Inc. New York. p 28-47.
  4. Basby, M., V. F. Jeppesen, and H. H. Huss. 1998a. Spoilage of lightly salted lumpfish (Cyclopterus lumpus) roe at $5^{\circ}C$. J. Aquatic Food Product Technol. 7: 23-34. https://doi.org/10.1300/J030v07n04_04
  5. Basby, M., V. F. Jeppesen, and H. H. Huss. 1998b. Characterization of the microflora of lightly salted lumpfish (Cyclopterus lumpus) roe at $5^{\circ}C$. J. Aquatic Food Product Technol. 7: 35-51. https://doi.org/10.1300/J030v07n04_05
  6. Bligh, E. G. and W. J. Dyer. 1959. A rapid method of lipid extraction and purification. Can J. Biochem. Physiol. 37: 911-917. https://doi.org/10.1139/o59-099
  7. Choi, J. H., P. J. Park, and S. K. Kim. 2002. Purification and characterization of trypsin inhibitor from the egg of skipjack tuna Katsuwonus pelamis. Fisheries Sci. 68: 1367-1373. https://doi.org/10.1046/j.1444-2906.2002.00576.x
  8. Eun, J. B., H. J. Chung, and J. O. Hearnsberger. 1994. Chemical composition and microflora of channel catfish (Ictalurus punctatus) roe and swim bladder. J. Agric. Food Chem. 42: 714-717. https://doi.org/10.1021/jf00039a022
  9. Hiratsuka, S., T. Kitagawa, Y. Matsue, M. Hashidume, and S. Wada. 2004. Lipid class and fatty acid composition of phospholipids from the gonads of skipjack tuna. Fisheries Sci. 70: 903-909. https://doi.org/10.1111/j.1444-2906.2004.00885.x
  10. Jeong, B. Y., S. K. Moon, W. G. Jeong, and H. S. Ha. 1999. Proximate composition of wild and cultured sweet smelt (Plecoglossus altivelis) muscles and eggs. J. Korean Fish Soc. 32: 689-692.
  11. Jeong, B. Y., S. K. Moon, W. G. Jeong, and T. Ohshima. 2000. Lipid classes and fatty acid compositions of wild and cultured sweet smelt (Plecoglossus altivelis) muscles and eggs in Korea. J. Korean Fish Soc. 32: 689-692.
  12. Joe, S. J. 1991. Effect of drying air velocity on the quality of salted and dried mullet roe. J. Korean Soc. Food Nutr. 20: 503-508.
  13. Joe, S. J., C. O. Rhee, and D. Y. Kim. 1989. Study on the processing and composition of salted and dried mullet roe. Korean J. Food Sci. Technol. 21: 242-251.
  14. Jung, W. K., P. J. Park, and S. K. Kim. 2003. Purification and characterization of a new lectin from the hard roe of skipjack tuna, Katsuwonus pelamis. IJBCB. 35: 255-265.
  15. KFDA (Korean Food and Drug Administration). 1999. 1999 Food code. Moonyeong Publishing Co., Seoul, Korea, P. 70-72.
  16. Kim J. W. and S. K. Rhee. 2003. Changes in physicochemical quality during the seasoned and fermented Alaska pollack roe with vacuum fermentation. Korean J. Food Nutr. 16: 353-358.
  17. Kim, S. M. 1996. The effects of sulfite salts on the shelf-life of low-salted Myungranjeot (Soused roe of Alaska pollack). Korean J. Food Sci. Technol. 28: 940-946.
  18. Kim, S. M. 2000. Property changes of salt-seasoned salmon roe during fermentation. J. Fish Sci. Tech. 3: 44-48.
  19. KOSIS (Korean Statistical Information Service). 2011.http://kosis.kr/abroad/abroad_01List.jsp?parentId=F
  20. National Rural Resources Development Institute. 2007. Food Composition Tables. National Rural Resources Development Institute, Seoul, Korea, P. 242-297.
  21. NFRDI (National Fisheries Research and Institute). 2011. http://portal.nfrdi.re.kr/wesea?id=det&flag=01&info_id=2504&cPage=1&limit=10&sc=&sv=
  22. Park, J. H. and K. H. Lee. 2005. Quality characteristics of beef jerky meat of various places of origin. Korean J. Food Cookery Sci. 21: 528-535.
  23. Park, J. O., H. J. Kim, and N. J. Sung. 1983. The taste compounds of the fermented cod-roe, Gadus macrocephlus- changes of nucleotides and their related compounds in cod-roe-. Korean Home Economics Asso. 21: 51-57.
  24. Pharmaceutical Society of Japan. 1960. The health experimental method notes. Kum-won Publishing Co. Tokyo, Japan. P. 728-732.
  25. Power, L. and M. N. Voigt. 1989. Process for preparing lumpfish roe caviar from non-cured roe. In: Advances in Fisheries Technology and Biotechnology for Increased Profitability. Voigt, M. N. and J. R. Botta. eds. Technomic Publishing Co., Lancaster, P. 111-120.
  26. Sato, K., A. Iihara, N. Sakai, F. Ito, M. Nomizu, and N. Nishi. 2002. Purification and characterization of a nucleoplasmin like protein from carp (Cyprinus carpio) eggs. Fisheries Sci. 68: 904-912. https://doi.org/10.1046/j.1444-2906.2002.00509.x
  27. Shiina, N., H. Tateno, T. Ogawa, K. Muramoto, M. Saneyoshi, and H. Kamiya. 2002. Isolation and characterization of L-rhamnose-binding lectins from chum salmon (Oncorhynchus keta) eggs. Fisheries Sci. 68: 1352-1366. https://doi.org/10.1046/j.1444-2906.2002.00575.x
  28. Shimada, K. and N. Ogura. 1990. Lipid changes in sea urchin gonads during storage. J. Food Sci. 55: 967-971. https://doi.org/10.1111/j.1365-2621.1990.tb01576.x
  29. Steel, R. G. D. and J. H. Torrie. 1980. Principle and Procedures of Statistics. 1st ed. Tokyo. McGraw-Hill Kogakusha. P. 187-221.
  30. The Korean Nutrition Society. 2000. Recommended Dietary Allowances for Koreans. The Korean Nutrition Society, Seoul, P. 46-56, 157-218
  31. The Korean Nutrition Society. 2010. http://www.kns.or.kr/.
  32. Tsutagawa, Y., Y. Hosogai, and H. Kawai. 1994. Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J. Food Hyg. Soc. Japan 34: 315-318.