한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제42권1호
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  • Pages.93-98
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  • 2014
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  • 1598-642X(pISSN)
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  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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감태와 대황 에탄올 추출물 처리에 의한 저장 중 고등어 내의 히스타민 생성 억제 효과

The Inhibitory Effect of Ecklonia cava and Eisenia bicyclis Ethanol Extract on Histamine in Mackerel

  • 김보람 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 수산과학연구소) ;
  • 김민지 (부경대학교 수산과학연구소) ;
  • 김동현 ((주)MSC 식품연구소) ;
  • 정슬아 (부경대학교 식품공학과/식품연구소) ;
  • 강보경 (부경대학교 식품공학과/식품연구소) ;
  • 박시우 (부경대학교 식품공학과/식품연구소) ;
  • 박원민 (부경대학교 식품공학과/식품연구소) ;
  • 박홍민 (부경대학교 식품공학과/식품연구소) ;
  • 임성미 (동명대학교 식품영양과학과) ;
  • 조영제 (경북대학교 식품공학부) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Kim, Bo-Ram (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University) ;
  • Kim, Min-Ji (Institute of Fisheries Sciences, Pukyong National University) ;
  • Kim, Dong-Hyun (Hydro Colloid Division, MSC Co., Ltd.) ;
  • Jung, Seul-A (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kang, Bo-Kyeong (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Bark, Si-Woo (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Pak, Won-Min (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Hong-Min (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lim, Sung-Mee (Department of Food Nutrition and Science, Tongmyong University) ;
  • Cho, Young-Je (School of Food Science of Biotechnology, Kyungpook National University) ;
  • Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 투고 : 2013.10.31
  • 심사 : 2014.02.26
  • 발행 : 2014.03.28
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초록

본 연구에서는, 고등어 육을 감태와 대황 에탄올 추출물에 침지를 통하여 histamine 생성을 억제하는 것을 알아보았다. 에탄올 추출물을 처리한 고등어 필렛을 $4^{\circ}C$에서 25일 동안 저장하면서 생균수, histamine 함량, pH, VBN 함량을 측정하였다. 무처리구와 처리구 모두, 시간이 지남에 따라 생균수는 지속적으로 증가하였으나, 25일차까지 대황 및 감태 침지 처리구는 무처리 보다 약 2 log cycle 정도 균의 생육이 억제되었다. Histamine 함량의 경우 감태 및 대황 침지 처리구는 5일차에 115 및 96 ppm을 나타내어 무처리구 384 ppm에 비해 histamine 생성이 억제되는 것을 확인하였다. pH의 경우 감태 및 대황 에탄올 추출물에 침지한 처리구가 저장기간이 증가함에 따라 무처리구에 비해 pH가 크게 증가하지 않았다. VBN 함량은 저장 10일차에, 모든 처리구에서 크게 증가하였고, 특히 무처리구가 50 mg/100 g로 가장 크게 증가하였고 감태 및 대황 침지 처리구는 각각 42, 41 mg/100 g의 함량을 나타내어 무처리구에 비해 유의적으로 감소하였다. 이상의 결과들을 종합해 볼 때, 감태 및 대황 에탄올 추출물이 저장기간 동안 고등어육내의 histamine 생성량을 감소시켜 고등어의 품질보존에 효과가 있을 것으로 사료된다.

This study was conducted to investigate the inhibitory effect of Ecklonia cava (EC) and Eisenia bicyclis (EB) ethanol extract on histamine production in mackerel. Changes in viable cell counts, histamine contents, pH and VBN of mackerel fillet treated with ethanol extracts during 25 days at 4 were measured. Treatments of EC and EB ethanol extract had reduced growth of viable cells by 2 log cycles during storage. Production of histamine was decreased by EC and EB extracts (115 and 96 ppm) when compared to the control at 5 days (384 ppm). The pH of mackerels treated with EC and EB extracts were no different, while the pH of the control increased during storage. Furthermore, the VBN of mackerels treated with EC and EB extracts were significantly decreased when compared to the control. In conclusion, EC and EB extract may reduce scombroid fish poisoning by decreasing histamine production in mackerel during refrigerated storage.

키워드

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  1. 냉장 저장 중 고등어(Scomber japonicus)의 선도 지표 개발을 위한 품질 특성 평가 vol.49, pp.6, 2014, https://doi.org/10.5657/kfas.2016.0731