Effect of a Mixture with Silkworm Cocoon Powder, Cordyceps Powder, and Conjugated Linoleic Acid (CLA) on the Physicochemical Properties of Imitation Crab Containing Recovered Protein from Spent Laying Hens

생리활성 물질인 공액리놀랜산(CLA), 누에고치분말, 동충하초분말의 혼합 첨가가 폐계육 회수단백질이 함유된 게맛살의 이화학적 특성에 미치는 영향

  • Im, Dong-Gyun (Department of Public Health Administration, Jinju Health College) ;
  • Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Hur, Sun-Jin (Department of Animal Science and Technology, Chung-Ang University) ;
  • Shin, Teak-Soon (Department of Animal Science, Pusan National University)
  • 임동균 (진주보건대학교 보건행정과) ;
  • 진상근 (경남과학기술대학교 동물소재공학과) ;
  • 허선진 (중앙대학교 동물생명공학과) ;
  • 신택순 (부산대학교 동물생명자원과학과)
  • Received : 2017.09.05
  • Accepted : 2018.01.15
  • Published : 2018.02.28


As customers pay more attention to choosing food that will support their health, many people in the academic and industrial world have focused on developing foods made with bioactive components. Thus, the use of bioactive components rather than synthetic materials has increased. Because there are no limits to how bioactive components can be used, customers assume they are highly reliable and healthy to consume. In the present study, imitation crab stick samples were made from Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (10 g) (T1), Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (5 g) + cordyceps powder (5 g) (T2), and Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) (5 g) (T3). The pH and shear force increased after 2 weeks of storage in all three samples. Shear force was significantly higher in the T3 sample in comparison to the T1 and T2 samples. In meat color, redness ($a^{\ast}$) and whiteness (W) increased as the storage periods increased in all three samples, whereas yellowness ($b^{\ast}$) decreased during storage. The T2 sample was significantly higher in redness ($a^{\ast}$), yellowness ($b^{\ast}$), and deformation than the other two samples. The addition of bioactive components did not influence the texture properties in any of the samples. Lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and microorganism count (total plate count [TPC]) were significantly higher in the T1 sample than the two other samples, whereas protein degradation (volatile basic nitrogen [VBN]) was higher in the T2 sample than the other samples. Total amino acid content decreased in the T1 and T3 samples as the storage period increased. Consequently, the T3 sample of Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) was found to have the necessary functionality to be considered for use in making imitation crab sticks.

안전하고 건강지향적인 식품에 관한 소비자들의 관심이 증가함에 따라, 학계와 산업계에서는 생리활성 기능을 가진 소재를 이용한 식품을 개발하려는 시도가 많이 이루어지고 있는 추세이다. 특히 합성물질보다는 생리활성작용을 하는 천연물질의 이용이 증가되고 있는데 이러한 이유는 합성화학물질과 달리 천연물질은 그 이용에 대한 제한이 없고 소비자들의 신뢰도가 높기 때문이다. 폐계육의 가슴살과 명태살을 이용한 게맛살을 제조할 때 동충하초분말, 누에고치분말 및 CLA의 혼합 첨가가 게맛살의 이화학적 품질특성에 미치는 효과를 구명하기 위하여 폐계육 회수단백질과 명태살에 누에고치분말(10 g)을 첨가한 T1, 누에고치분말(5 g)과 동충하초분말(5 g)을 첨가한 T2, 동충하초분말(5 g)과 공액리놀랜산(5 g)(CLA)를 첨가한 T3를 제조하여 실험을 수행한 결과를 요약하면 다음과 같다. pH와 전단가는 저장초기에 비교해 저장 2주 이후에 모든 처리구에서 유의적으로 증가하는 경향을 나타내었다. 전단가는 6주에서 동충하초분말과 CLA를 혼합 첨가한 구(T3)에서 유의적으로 높게 나타났다. 육색의 경우 적색도($a^{\ast}$)와 백색도(W)는 저장기간 동안 모든 구간에서 높게 나타난 반면에 황색도($b^{\ast}$)는 저장기간 동안 감소하였다. T2의 적색도($a^{\ast}$), 황색도($b^{\ast}$)가 다른 처리구보다 상당히 높게 나타내었다. 생리활성물질의 첨가는 게맛살의 겔 특성과 조직감에 영향을 미치지 않았다. 지방산패도(TBARS)와 총균수(TPC)는 T1이 다른 처리구보다 상당히 높게 나온 반면에 단백질변패도(VBN)의 경우 다른 처리구보다 T2가 높게 나왔다. T1과 T3는 저장기간 동안 총 아미노산함량이 감소하였다. 결과적으로 동충하초분말 0.5%와 CLA 0.5% 혼합 첨가한 T3 처리구가 종합적인 품질면에서 폐계육 함유 게맛살의 기능성을 가장 높일 수 있을 것으로 사료된다.



  1. APHA. 1992. Compedium of methods for microbiological examination of foods (p. 914), Washington, DC; American Public Health Association.
  2. Buege, J. A. and Aust, J. D. 1978. Microsomal lipid peroxidation. Methods Enzymol. 52, 302-310.
  3. Byeon, J. I., Ohr, T. W., Kim, Y. S., Moon, Y. G., Park, C. W., Kim, J. O. and Ha, Y. L. 2008. Reduction of visceral and body fats in mice by supplementation of conjugated linoleic acid with ${\gamma}$-oryzanol. J. Life Sci. 18, 1212-1218.
  4. Chen, G. Z., Chen, G. L., Sun, T., Hsieh, G. C. and Henshall, J. M. 1991. Effects of Cordyceps sinensis on murine T lymphocyte subsets. Chin. Med. J. 104, 4-8.
  5. Chen, H. H. 2002. Decoloration and gel-forming ability of horse mackerel mince by air-flotation washing. J. Food Sci. 67, 2970-2975.
  6. Du, M., Ahn, D., V., Nam, K. C. and Sell, J. L. 2000. In fluence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat. Meat Sci. 56, 387-395.
  7. Hah, K. H., Joo, S. T., Park, G. B., Sung, N. J., Lyou, H. J., Park, K. H., Kim, I. S. and Jin, S. K. 2005. Changes in taste compounds of seasoned pork with Korean traditional sauces during aging. J. Anim. Sci. Technol. 47, 857-866.
  8. Huang, H., Wang, H. and Luo, R. C. 2007. Inhibitory effects of cordyceps extract on growth of colon cancer cells. Zhong Yao Cai. 30, 310-313.
  9. Jin, S. K., Hur, S. J. and Shin, T. S. 2010. Impacts of bioactive components addition on qualities of imitation crab meat containing spent laying hen meats during storage. J. Life Sci. 20, 861-869.
  10. Jin, S. K., Kim, I. S., Kang, S. N., Hur, I. C., Choi, S. Y., Kang, S. H., Yang, H. S., Joo, S. T. and Park, G. B. 2010. Effect of cordyceps ochraceostromat, silkworm coccon, and conjugated linoleic acid on the quality and storage characteristics of pork sausage Manufactured by MDCM (Mechanically Deboned Chicken Meat) recovered protein. Kor. J. Food Sci. Ani. Resour. 30, 243-351.
  11. Kiho, T., Yamane, A., Hui, S. and Ukai, S. 1996. Polysaccharide (CS-F30) from the cultural mycelium of Cordyceps sinensis and its effect on gluco metabolism in mouse liver. Biol. Pharm. Bull. 16, 291.
  12. Kneifel, H., Konig, W. A., Loeffler, W. and Miller, R. 1977. Ophiocordin, and antifungal antibiotics of Cordyceps ophioglossoides. Arch. Mocrobiol. 113, 121-130.
  13. Ko, Y. H. 2008. Studies on the effects of dietary supplementation of natural bio-active substances on the growth performance, intestinal microflora and antioxidant status in broiler chickens. Ph.D. dissertation, Gyeongsang National University, Jinju, Korea.
  14. Koo, B. K., Kim, J. M., La, I. J., Choi, J. H., Choi, Y. S., Han, D. J., Kim, H. Y., An, K. I. and Kim, C. J. 2009. Effect of replacing tallow with canola, olive, corn, and sunflower oils on the quality properties of hamburger patties. Kor. J. Food Sci. Ani. Resour. 29, 466-474.
  15. Korea Food & Drug Administration. 1998. Paecilomyces japonica of Food Materials Recognition Official gazette.
  16. Korea Seed & Variety Service. 1998. Paecilomyces japonica of Race Registration.
  17. Kuo, Y. C., Tsai, W. J., Shiao, M. S., Chen, C. F. and Lin, C. Y. 1996. Cordyceps sinensis as an immunomodula tory agent. J. Chin. Med. XXIV, 111.
  18. Kye, P. L. and Jin, Y. E. 1994. Many-sided develop of Dog use. Silk Sci. Technol. 32, 24-17.
  19. Lee, H. M., Kim, Y. J., Kim, H. W., Lee, D. H., Sung, M. K. and Park, T. S. 2006. Induction of apoptosis by Cordyceps militaris through activation of caspase-3 in leukemia HL-60 cells. Biol. Pharm. Bull. 29, 670-674.
  20. Lee, J. I., Lee, J. H., Kwack, S. C., Ha, Y. J., Jung, J. D., Lee, J. W., Lee, J. R., Joo, S. T. and Park, G. B. 2003. Effect of CLA-vegetable oils and CLA=lard additives on quality characteristics of emulsion-type sausage. J. Anim. Sci. Technol. 42, 283-296.
  21. Lee, K. S., Moon, Y. H. and Jung, I. C. 2008. Effect on the quality characteristics of beef jerky ripened by wine. J. Life Sci. 18, 1538-1542.
  22. Lee, Y. W. 1991. Method and preparation of silk powder. Kor. J. Monthly Seric. 16, 16-21.
  23. Liu, Y., Wu, C. and Li, C. 1991. Antioxidation of Paesilomyces sinensis (S. pnov). Chin. Med. J. 16, 240-242, 256.
  24. Miyazaki, T., Oikawa, N. and Yamada, H. 1977. Studies on fungal (Penicillium chrysogenum) polysaccharides. XX. Galactomannan of Cordyceps sinensis (Lepi doptera). Chem. Pharm. Bull. 25, 3324-3328.
  25. Nam, J. K. and Oh, Y. S. 1995. A study of pharmachological effect of silk fibroin. RDA Kor. J. Agric. Sci. 37, 145-157.
  26. Pariza, M. W. 2004. Perspective on the safety and effectiveness of conjugated linoleic acid. Am. J. Clin. Nutr. 79, 1132-1136.
  27. Park, G, S., An, S. H. and Choi, M. A. 2001. Quality characteristics of breed added with concentrations of Paecilomyces japonica powder. J. East Asian Soc. Dietary Life. 11, 112-120.
  28. Park, G. S., Park, C. S., Choi, M. A., Kim, J. S. and Cho, H. J. 2003. Quality characteristics of Jeung-Pyun added with concentrations of paecilomyces japonica powder. Kor. J. Soc. Food Cookery Sci. 19, 354-362.
  29. Rao, Y. K., Fang, S. H. and Tzeng, Y. M. 2007. Evaluation of the anti-inflammatory and anti-proliferation tumoral cells activites of Antrodia camphorata, Cordyceps sinensis, and Cinnmomum osmophloeum bark extracts. J. Ethnophrmacol. 114, 78-85.
  30. Sung, J. M., Lee, H. K., Yoo, Y. J., Choi, Y. S., Kim, S. H., Kim, Y. O. and Sung, G. H. 1998. Classification of cordyceps species based on protein banding pattern. Kor. J. Mycol. 26, 1-7.
  31. Terpstra, A. H. 2004. Effect of conjugated linoleic acid on body composition and plasma lipids in humans: an overview of the literature. Am. J. Clin. Nutr. 79, 352-360.
  32. Wang, Y. W. and Jones, P. J. H. 2004. Dietary conjugated linoleic acid and body composition. Am. J. Clin. Nutr. 79, 1153-1158.
  33. Xu, R. H., Peng, X. E., Chen, G. Z. and Chen, G. L. 1992. Effects of Cordyceps sinensis on naturall killer activity and colony formation of B16 melanoma. Chin. Med. J. 105, 97-101.
  34. Yang, S. J., Kim, Y. K., Hyon, J. S., Moon, Y. H. and Jung, I. C. 2005. Amino acid contents and meat quality properties on the loin from crossbred black and crossbred pigs reared in Jejudo. Kor. J. Food Sci. Ani. Resour. 25, 7-12.