한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제44권7호
  • /
  • Pages.1035-1040
  • /
  • 2015
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

4-Hexylresorcinol 침지액 농도와 침지시간에 따라 새우의 갈변도 및 4-Hexylresorcinol 잔류량에 미치는 영향

Effect of 4-Hexylresorcinol Treatment on Melanosis Inhibition and Residual Levels in Korean Shrimp

  • 김영현 (강원대학교 식품생명공학과) ;
  • 김재민 (강원대학교 식품생명공학과) ;
  • 이진솔 (강원대학교 식품생명공학과) ;
  • 강성란 ((주)에스푸드가디언스) ;
  • 이옥환 (강원대학교 식품생명공학과)
  • Kim, Young-Hyun (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Jae-Min (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jin-Sol (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Gang, Seong-Ran (Food Safety Research Institute Analytical Laboratory, S-Food Guardians Co., Ltd.) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • 투고 : 2015.03.04
  • 심사 : 2015.04.17
  • 발행 : 2015.07.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

껍질을 제거하지 않은 새우의 경우 10일 동안 저장하는 과정에서 갈변이 심각하게 진행된 것을 확인할 수 있었다. 갈변은 두흉부, 등껍질 그리고 꼬리 순서로 진행되었으며, 4-hexylresorcinol 침지액에 의해 갈변이 억제될 경우 꼬리, 등껍질 그리고 두흉부 순서로 억제되었다. 껍질을 제거하지 않은 새우의 경우 10, 20 mg/L 4-hexylresorcinol 침지액 농도에서 72시간 침지한 새우로부터 각각 1.36, 2.33 mg/kg의 잔류농도를 확인하였으며, 해외에서 규정하고 있는 최대잔류수준 이상의 4-hexylresorcinol이 검출되어 갈변억제 효과는 있었지만 사용방법으로 부적합한 것으로 나타났다. 껍질을 제거한 새우의 경우에는 가식부위가 직접 침지액에 침지되기 때문에 대부분의 새우에서 1 mg/kg 이상의 4-hexylresorcinol 잔류량이 확인되었으며, 껍질을 제거한 새우를 20 mg/L 4-hexylresorcinol 침지액에 72시간 동안 침지한 처리군에서 13.46 mg/kg으로 가장 높은 4-hexylresorcinol 잔류량이 확인되었다. 이러한 결과는 캐나다 및 중국뿐만 아니라 유럽에서 규정하고 있는 최대잔류수준을 초과함에 따라서 새우의 침지 조건으로 새우 껍질을 제거한 뒤 침지하는 방법은 적합하지 않은 것으로 판단되며, 갈변억제 효과는 20 mg/L 4-hexylresorcinol 침지액에서 24시간 동안 침지한 처리군에서 가장 높은 억제 효과를 나타내었다. 본 연구 결과 4-hexylresorcinol 침지액 농도와 침지 시간에 따라 4-hexylresorcinol 잔류량 및 갈변억제 효과에 높은 상관관계를 나타내었으며, 규정에 제시되어 있는 최대잔류허용량을 초과하지 않고 효율적인 갈변억제 효과를 얻기 위한 방법으로는 껍질을 제거하지 않은 새우에서 20 mg/L 4-hexylresorcinol 침지액에서 24시간 동안 침지처리하는 방법이 가장 적절한 것으로 확인되었다.

4-Hexylresorcinol (4-HR) has been used for prevention of melanosis in shrimp. Recently, 4-HR in EU and other countries was authorized with maximum residue levels of 1~2 mg/kg but remains unauthorized in Korea. Therefore, the aim of this study was to investigate the effect of 4-HR on melanosis inhibition and residual levels in Korean shrimp according to various concentrations and soaking times. We previously reported that the HPLC-FLD method can be used for detection of 4-HR at maximum levels of 1~2 mg/kg in shrimp. Our results show that residual levels of 4-HR in peeled and unpeeled shrimps were in the range of 0.86 to 13.46 mg/kg and 0.02 to 2.33 mg/kg, respectively. In addition, 4-HR treatment at concentrations of 10 and 20 mg/L for 72 h were effective for inhibition of melanosis in peeled shrimp compared with unpeeled shrimp. These results provide basic data for the establishment of guidelines and regulation related to 4-HR.

키워드

참고문헌

  1. Manheem K, Benjakul S, Kijroongrojana K, Visessanguan W. 2012. The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage. Food Chem 131: 1370- 1375. https://doi.org/10.1016/j.foodchem.2011.10.001
  2. Encarnacion AB, Fagutao F, Jintasataporn O, Worawattanamateekul W, Hirono I, Ohshima T. 2012. Application of ergothioneine-rich extract from an edible mushroom Flammulina velutipes for melanosis prevention in shrimp, Penaeus monodon and Litopenaeus vannamei. Food Res Int 45: 232-237. https://doi.org/10.1016/j.foodres.2011.10.030
  3. Jeong JW, Park KJ, Sung JM, Kim JH, Kwon KH. 2006. Comparison of quality of peeled lotus roots stored in various immersion liquids during storage. Korean J Food Sci Technol 38: 526-533.
  4. Whitaker JR. 1993. Principles of enzymology for the food sciences. In Food Science and Technology. Marcel Dekker, Inc., CRC Press, New York, NY, USA. Vol 61, p 241-270.
  5. Montero P, Avalos A, Perez-Mateos M. 2001. Characterization of polyphenoloxidase of prawns (Penaeus japonicus). Alternatives to inhibition: additives and high-pressure treatment. Food Chem 75: 317-324. https://doi.org/10.1016/S0308-8146(01)00206-0
  6. Simpson BK, Marshall MR, Otwell WS. 1987. Phenoloxidase from shrimp (Penaeus setiferus): Purification and some properties. J Agric Food Chem 35: 918-921. https://doi.org/10.1021/jf00078a017
  7. Simpson BK, Marshall MR, Otwell WS. 2007. Phenoloxidases from pink and white shrimp: Kinetic and other properties. J Food Biochem 12: 205-218.
  8. Rolle RS, Guizani N, Chen JS, Marshall MR, Yang JS, Wei CI. 1991. Purification and characterization of phenoloxidase isoforms from taiwanese black tiger shrimp (Penaeus monodon). J Food Biochem 15: 17-32. https://doi.org/10.1111/j.1745-4514.1991.tb00141.x
  9. Gunnison AF, Jacobsen DW. 1987. Sulfite hypersensitivity. A critical review. CRC Crit Rev Toxicol 17: 185-214. https://doi.org/10.3109/10408448709071208
  10. Taylor SL, Higley NA, Bush RK. 1986. Sulfites in foods: uses, analytical methods, residues, fate, exposure assessment, metabolism, toxicity, and hypersensitivity. Adv Food Res 30: 1-76. https://doi.org/10.1016/S0065-2628(08)60347-X
  11. European Commission (EC). 2011. Commission regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. Official Journal of the European Union L295: 1-177.
  12. Food and Drug Act. 1998. Regulations Amending the Food and Drug Regulations (1078). Canada Gazette Part II 132: 2695-2696.
  13. Frankos VH, Schmitt DF, Haws LC, McEvily AJ, Iyengar R, Miller SA, Munro IC, Clydesdale FM, Forbes AL, Sauer RM. 1991. Generally recognized as safe (GRAS) evaluation of 4-hexylresorcinol for use as a processing aid for prevention of melanosis in shrimp. Regul Toxicol Pharmacol 14: 202-212. https://doi.org/10.1016/0273-2300(91)90007-I
  14. USDA Foreign Agricultural Service. 2011. China-Peoples Republic of standards for uses of food additives - Part I. Gain Report No. CH11037, Washington, DC, USA. p 1-123.
  15. McEvily AJ, Iyengar R, Otwell S. 1991. Sulfite alternative prevents shrimp melanosis. Food Technol 45: 80-86.
  16. Guandalini E, Ioppolo A, Mantovani A, Stacchini P, Giovannini C. 1998. 4-Hexylresorcinol as inhibitor of shrimp melanosis: efficacy and residues studies; evaluation of possible toxic effect in a human intestinal in vitro model (Caco- 2); preliminary safety assessment. Food Addit Contam 15: 171-180. https://doi.org/10.1080/02652039809374627
  17. Montero P, Lopez-Caballero ME, Perez-Mateos M. 2001. The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus). J Food Sci 66: 1201-1206.
  18. Jonker KM, Dekker CP. 2000. Determination of 4-hexylresorcinol in shrimp by liquid chromatography with fluorescence detection. J AOAC Int 83: 241-244.
  19. Encarnacion AB, Fagutao F, Shozen K, Hirono I, Ohshima T. 2011. Biochemical intervention of ergothioneine-rich edible mushroom (Flammulina velutipes) extract inhibits melanosis in crab (Chionoecetes japonicus). Food Chem 127: 1594-1599. https://doi.org/10.1016/j.foodchem.2011.02.023
  20. Montero P, Martinez-Alvarez O, Zamorano JP, Alique R, Gomez-Guillen MC. 2006. Melanosis inhibition and 4-hexylresorcinol residual levels in deepwater pink shrimp (Parapenaeus longirostris) following various treatments. Eur Food Res Technol 223: 16-21. https://doi.org/10.1007/s00217-005-0080-4
  21. Ali M, Gleeson RA, Wei CI, Marshall MR. 1994. Activation mechanisms of pro-phenoloxidase on melanosis development in florida spiny lobster (Panulirus argus) cuticle. J Food Sci 59: 1024-1030. https://doi.org/10.1111/j.1365-2621.1994.tb08181.x
  22. Buda ES, Shafer TH. 2005. Expression of a serine proteinase homolog prophenoloxidase-activating factor from the blue crab, Callinectes sapidus. Comp Biochem Physiol B Biochem Mol Biol 140: 521-531. https://doi.org/10.1016/j.cbpc.2004.11.017
  23. Martinez-Alvarez O, Lopez-Caballero ME, Montero P, Gomez- Guillen MC. 2005. A 4-hexylresorcinol-based formulation to prevent melanosis and microbial growth in chilled tiger prawns (Marsupenaeus japonicus) from aquaculture. J Food Sci 70: M415-M422. https://doi.org/10.1111/j.1365-2621.2005.tb11469.x
  24. Zamorano JP, Martinez-Alvarez O, Montero P, Gomez- Guillen MC. 2009. Characterisation and tissue distribution of polyphenol oxidase of deepwater pink shrimp (Parapenaeus longirostris). Food Chem 112: 104-111. https://doi.org/10.1016/j.foodchem.2008.05.061