한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제50권5호
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  • Pages.481-486
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  • 2017
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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멸치볶음의 조리방법에 따른 Nε-(carboxymethyl)lysine 함량 변화

Determination of Nε-(carboxymethyl)lysine in Stir-fried Anchovy Under Different Cooking Conditions

  • 전현진 (한국식품연구원 대사질환연구단) ;
  • 박호영 (한국식품연구원 대사질환연구단) ;
  • 이상훈 (한국식품연구원 특수목적식품연구단) ;
  • 김윤숙 (한국식품연구원 대사질환연구단)
  • Jeon, Hyeonjin (Metabolic Disease Research Group, Korea Food Research Institute) ;
  • Park, Ho-Young (Metabolic Disease Research Group, Korea Food Research Institute) ;
  • Lee, Sang Hoon (Innovative Fuctional Foods Research Group, Korea Food Research Institute) ;
  • Kim, Yoonsook (Metabolic Disease Research Group, Korea Food Research Institute)
  • 투고 : 2017.08.07
  • 심사 : 2017.09.06
  • 발행 : 2017.10.31
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초록

The content of $N^{\varepsilon}$-(carboxymethyl)lysine (CML), an advanced glycation endproduct, in stir-fried anchovy prepared under different cooking conditions was determined, along with their sensory properties. The aim of the study was to optimize cooking conditions of stir-fried anchovy for minimal CML production by using different sugars, sugar concentrations, pH levels, and cooking times. The results showed that CML content increased with increasing sugar concentration. Cooking time did not affect CML content but lowering the pH with lemon juice decreased it significantly. The CML content of samples with a high sugar concentration, and without lemon juice was $4.67{\mu}g/mL$, and that of samples with both a low sugar concentration and lemon juice was $2.49{\mu}g/mL$, indicating a 47% reduction in the CML content of sir-fried anchovy. We conclude that stir-fried anchovy cooked with less sugar and the addition of lemon juice can reduce CML content while maintaining sensory characteristics.

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참고문헌

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