수산해양교육연구 (Journal of Fisheries and Marine Sciences Education)

  • 제27권5호
  • /
  • Pages.1447-1456
  • /
  • 2015
  • /
  • 1229-8999(pISSN)
  • /
  • 2288-2049(eISSN)
한국수산해양교육학회 (The Korean Society for Fisheries and Marine Sciences Education)
권호 표지
DOI QR코드

DOI QR Code

넙치(Paralichthys olivaceus), 참돔(Pagrus major) 및 조피볼락(Sebastes schlegeli)의 이화학적 성분 특성

Physicochemical Properties of Olive Flounder Paralichthys olivaceus, Red Seabream Pagrus major and Jacopever Sebastes schlegeli

  • 윤문주 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 이재동 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 강경훈 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 박시영 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 김정균 (경상대학교 해양식품생명의학과/해양산업연구소)
  • YOON, Moon-Joo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • LEE, Jae-Dong (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • KANG, Kyung-Hun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • PARK, Si-Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • KIM, Jeong-Gyun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
  • 투고 : 2015.09.03
  • 심사 : 2015.10.08
  • 발행 : 2015.10.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

넙치, 참돔 및 조피볼락을 이용하여 새로운 가공식품을 개발하기 위한 기초적인 자료를 얻기 위해 이화학적 특성을 조사한 결과를 요약하면다음과 같다. 넙치, 참돔 및 조피볼락의 일반성분의 경우 수분함량은 각각 78.3, 73.2 및 79.2%, 조단백질함량은 14.8, 19.2 및 18.5%, 조지방함량은 1.5, 6.4 및 1.2%, 조회분은 0.6, 1.1 및 0.6%였다. pH는 각각 6.41, 6.32 및 6.53이었으며, 염도는 각각 0.6, 0.7 및 0.6이었다. 색차의 경우 넙치, 참돔 및 조피볼락의 명도(L값)는 각각 42.47, 41.70 및 43.09, 적색도(a값)는 각각 -3.07, 0.24 및 -1.87, 황색도(b값)는 각각 3.86, 6.25 및 3.59, 색차(${\Delta}E$값)는 각각 54.57, 55.40 및 53.83이었다. 넙치, 참돔 및 조피볼락의 총아미노산 함량은 각각 13,003.7, 17,126.0 및 16,398.3 mg/100 g이었고, glutamic acid가 각각 1,694.7(13.0%), 2,496.1(14.6%) 및 2,089.5(12.7%) mg/100 g으로 가장 많은 함량이었다. 시료의 총유리아미노산 함량은 각각 173.0, 195.5 및 162.9 mg/100 g이었으며, 넙치 및 조피볼락은 lysine이 각각 30.4(17.6%) 및 43.3(26.6%) mg/100 g, 참돔은 alanine이 40.2(20.6%) mg/100 g으로 가장 많은 함량이었다. 무기질의 경우 모든 시료에서 K이 각각 383.8, 404.3 및 335.8 mg/100g으로 가장 많았다. 넙치의 경우 포화지방산, 단일 불포화지방산 및 다가 불포화지방산이 각각 29.3, 19.1 및 51.1%, 참돔의 경우 각각 14.5, 15.7 및 69.8%, 조피볼락의 경우 각각 12.7, 15.0 및 72.3%를 차지하였다. 넙치, 참돔 및 조피볼락에서 n-3계 지방산인 ${\alpha}$-linolenic acid는 각각 0.7, 1.0 및 0.7%, EPA는 각각 6.8, 7.1 및 6.7%, DHA는 각각 15.2, 15.2 및 17.1%를 차지하였다. 관능검사 결과 넙치, 참돔 및 조피볼락의 색 및 냄새에서는 유의적인 차이가 없었으나, 맛 및 조직감에서는 유의적인 차이가 있었다.

Olive flounder (Paralichthys olivaceus) including red seabream (Pagrus major) and jacopever (Sebastes schlegeli) were known to be suitable characteristics for preparing a processed food because of white meat fish containing low fat in muscle. In this study, the physicochemical properties of olive flounder (46-50 cm of length, 950-1,050 g of weight), red seabream (30-33 cm of length, 1,250-1,350 g of weight) and jacopever (20-23 cm of length, 550-650 g of weight) were studied to obtain a basic data for the development of a new processed food. Head, scale, bone and viscera of each samples were removed, and then grinding with homogenizer before experiment. Moisture content of red seabream is lower than that of olive flounder and jacopever, therefore, crude protein and crude lipid are higher content. Red seabream showed higher redness, yellowess and color difference value than those of olive flounder and jacopever except lightness. The major total amino acid in olive flounder, seabream and jacopever were glutamic acid, lysine and aspartic acid in order. Especially, the highest content of free amino acid was lysine for olive flounder and jacopever and alanine for red seabream. The highest content of mineral in olive flounder, seabream and jacopever was potassium (K) and then phosphorous (P) and sodium (Na) in order. The highest amount of fatty acid in olive flounder, red seabream and jacopever was polyenoic acid in which especially contained 6.8, 7.1 and 6.7% for EPA, and 15.2, 15.2 and 17.1% for DHA, respectively. From the result of sensory evaluation, there was no significant difference in color and odor, but not in taste and texture.

키워드

참고문헌

  1. AOAC(1995). Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC., 69-74.
  2. Hur, Byung-Ki & Noh, Duck-Woo(1999). Fractional extraction of DHA and EPA by supercritical fluid, The Korean Society for Biotechnology and Bioengineering, 14(6), 655-660.
  3. Jang, Mi-Soon . Kang, Yong-Jin . Kim, Kang-Woong . Kim, Kyoung-Duck . Lee, Haeyoung-Moon & Heo, Saet-Byeol(2009). Quality characteristics of cultured olive flounder Paralichthys olivaceus fed with extruded pellets; I. Comparison of fatty acid and amino acid contents, Korean Journal of Food Science and Technology, 41(1), 42-49.
  4. Jang, Mi-Soon . Park, Hee-Yeon . Kim, Kang-Woong . Kim, Kyoung-Duck & Son, Maeng-Hyun. (2011). Comparison of free amino acids and nucleotides content tn the olive flounder Paralichthys olivaceus fed with extruded pellet, Korean Journal of Food Preservation, 18(5), 746-754. https://doi.org/10.11002/kjfp.2011.18.5.746
  5. Korea dictionary research(1999). Dictionary of food and nutrition-The korea food and nutrition society, Seoul, 295.
  6. Korea intellectual property office(2010). Method of produsing bastard halibut heat-induced surimi gel product containing bastard halibut surimi and bastard halibut heat-induced surimi gel product fabricated thereof. Application number 10201000 56692, Registration number 1012755190000.
  7. Korea intellectual property office(2008). Manufacturing method of the functional boiled flatfish paste containing enzymatic extracts of ecklonia cava. Application number 1020080050014, Registration number 1020090124024.
  8. Korea intellectual property office(2008). Manufacturing method of the functional seasoned-dried sliced flatfish containing opuntia ficus-indica extract. Application number 1020080050012, Registration number 1010073160000.
  9. Korea intellectual property office(2009). Method of cooking health-soup with ureok. Application number 1020090112710, Registration number 1011439250000.
  10. Korea intellectual property office(2007). Noodles including flatfish and manufacturing method thereof. Application number 1020070083587, Registration number 1009356090000.
  11. Korea intellectual property office(2002). The vacuumpacked manufacture of jacopever. Application number 1020020037847, Open number 1020020077835.
  12. Korea intellectual property office(2013). Semi dried ureog manufacturing method using chinese medicine material. Application number 1020130038254, Registration number 1012821690000.
  13. Korea intellectual property office(2011). Steamed sea bream by seasoning and making process thereof. Application number 1020110081836, Registration number 1013029370000.
  14. Kim, Hee-Yun . Shin, Jae-Wook . Park, Hee-Ok . Choi, Sung-Hee . Jang, Young-Mi & Lee, Soo-Oh(2000). Comparison of Taste compounds of red sea bream, rockfish and flounders differing in the localities and growing conditions, Korean Journal of Food Science and Technology, 32(3), 550-563.
  15. Kim, Young-Sook . Oh, Seung-Hee & Kim, Soon-Dong (2008). Effect of preparation method and fermentation conditions on microbiological characteristics of sikhae, Korean Journal of Food Preservation, 15(6), 909-914.
  16. Kim, J-S . Kim, H-S & Heu, M-S(2006). Introductory Foods, Hyoil Publishing Co, Seoul, 31-45.
  17. Kim, Kyoung-Duck . Kim, Kang-Woong . Lee, Bong-Joo . Bae, Ki-Min . Seo, Jung-Soo . An, Cheul-Min & Han, Hyun-Sob(2013). Effects of different pellets on the growth, flesh quality and histopathological changes of growing korean rockfish Sebastes schlegeli, Korean Journal of Fisheries and Aquatic Sciences, 46(6), 777-784. http://dx.doi.org/10.5657/KFAS.2013.0777
  18. Kim, Tae-Jin . Min, Jin-Gi . Yoon, Ho-Dong . Lee, Doo-Seog . Park, Jeong-Heum . Son, Kwang-Tae & Kim, Kyung-Kil(1999). Conparison of food chemical properties in olive flounder Paralichthys olivaceus, spotted flounder Verasper variegatus and their hybrid muscle, Journal of the Korean Fisheries Society, 32(1), 50-55.
  19. Lee, Hae-Young . Park, Min-Woo & Jeon, Im-Gi (2000). Comparison of nutritional characteristics between wild and cultured juvenile black rockfish Sebastes schlegeli, Journal of the Korean Fisheries Society, 33(2), 137-142.
  20. Lee, In-Seong(2006). Study on physical properties and storage stability of smoked sebastes schlegeli, Ph.D. Thesis, Chosun University, Gwangju, Korea.
  21. Lee, In-Sung . Kim, In-Cheol . Chae, Myoung-Hee & Chang, Hae-Choon(2007). Storage and Acceptability of a smoked Sebastes schlegeli product, Journal of the Korean Society of Food Science and Nutrition, 36(11), 1458-1464. https://doi.org/10.3746/jkfn.2007.36.11.1458
  22. Lee, Kyung-Hee & Lee, Young-Soon(1999). Muscle quality of cultured and wild red sea bream Pagrosomus auratus, Korean Journal Society of Food Science, 15(6), 639-644.
  23. MOF(2014). Report of development of the transport system of live fish for export, Ministry of Oceans and Fisheries Report, 88-94.
  24. Oh, Kwang-Soo . Ro, Rack-Hyun . Kim, Jeong-Gyun & Lee, Eung-Ho(1988). Comparison of lipid components in wild and cultured bastard, Korean Journal of Food Science and Technology, 20(6), 878-882.
  25. Park, Choon-Kyu(2000). Comparison of extractive nitrogenous constituents in cultured and wild olive flounder Paralichthys olivaceus muscle, Journal of the Korean Society of Food Science and Nutrition, 29(1), 174-179.
  26. Steel, R. G. D. & Torrine, J. H.(1980). Principle and procedures of statistics, l st ed. Tokyo, McGraw-Hill Kogakusha, 187-221.
  27. The Korean Nutrition Society(2000). Recommended Dietary Allowances for Koreans, The Korean Nutrition Society, Seoul, Korea, 57-82, 157-218.
  28. Yoon, Moon-Joo . Kwon, Soon-Jae . Lee, Jae-Dong . Park, Si-Young . Kong, Cheong-Sik . Joo, Jong-Chan & Kim, Jeong-Gyun(2015a). Processing and property of olive flounder Paralichthys olivaceus steak, The Journal of Fisheries and Marine Sciences Education, 27(1), 98-107. http://dx.doi.org/10.13000/JFMSE.2015.27.1.98
  29. Yoon, Moon-Joo . Lee, Jae-Dong . Kwon, Soon-Jae . Park, Si-Young . Kong, Cheong-Sik . Joo, Jong-Chan & Kim, Jeong-Gyun(2015b). Processing and property of olive flounder Paralichthys olivaceus cutlet, The Journal of Fisheries and Marine Sciences Education, 27(3), 625-633. http://dx.doi.org/10.13000/JFMSE.2015.27.3.625
  30. Yoon, Moon-Joo . Lee, Jae-Dong . Park, Si-Young . Kwon, Soon-Jae . Park, Jin-Hyo . Kang, Kyung-Hun. Choi, Jong-Duck . Joo, Jong-Chan & Kim, Jeong-Gyun(2015c). Processing and property of olive flounder Paralichthys olivaceus terrine, The Journal of Fisheries and Marine Sciences Education, 27(4), 1084-1091. http://dx.doi.org/10.13000/JFMSE.2015.27.4.1084
  31. Yoon, Moon-Joo . Lee, Jae-Dong . Park, Si-Young . Kwon, Soon-Jae . Kong, Cheung-Sik . Choi, Jong-Duck . Joo, Jong-Chan & Kim, Jeong-Gyun (2015d). Processing and property of olive flounder Paralichthys olivaceus ball, Korean Journal of Fisheries and Aquatic Sciences, 48(4), 1-6. http://dx.doi.org/10.5657/KFAS.2015.0001
  32. Yoshimura, M. . Takahashi, H. & Nakanishi, T.(1991). Role of sodium, potassium, calcium, magnesium on blood pressure regulation and antihypertensive dietary therapy, Japan, Journal of the Nutrition, 49, 53-62.
  33. Yun, Seog-Hu(1995). The production and use of functional lipids, Korean Society of Food Science and Technology, 28(3), 47-57.

피인용 문헌

  1. Effects of Temperature and Salinity on Survival, Metabolism and Histological Change of the Rockfish, Sebastes schlegeli vol.28, pp.4, 2016, https://doi.org/10.13000/JFMSE.2016.28.4.1068