한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제51권3호
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  • Pages.230-237
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  • 2018
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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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넙치(Paralichthys olivaceus) 및 가다랑어(Katsuwonus pelamis) 알로부터 알칼리 가용화과정을 통해 회수한 알칼리 불용성획분의 이화학적 성분특성

Physicochemical Properties of Alkaline-insoluble Fractions Recovered from Bastard Halibut Paralichthys olivaceus and Skipjack Tuna Katsuwonus pelamis roes by Alkaline Solubilization

  • 윤인성 (경상대학교 수산식품산업화 기술지원센터) ;
  • 강상인 (경상대학교 수산식품산업화 기술지원센터) ;
  • 박선영 (경상대학교 수산식품산업화 기술지원센터) ;
  • 차장우 (경상대학교 수산식품산업화 기술지원센터) ;
  • 김도엽 (경상대학교 수산식품산업화 기술지원센터) ;
  • 김진수 (경상대학교 수산식품산업화 기술지원센터) ;
  • 허민수 (경상대학교 수산식품산업화 기술지원센터)
  • Yoon, In Seong (Research Center for Industrial Development of Seafood, Gyeongsang National University) ;
  • Kang, Sang In (Research Center for Industrial Development of Seafood, Gyeongsang National University) ;
  • Park, Sun Young (Research Center for Industrial Development of Seafood, Gyeongsang National University) ;
  • Cha, Jang Woo (Research Center for Industrial Development of Seafood, Gyeongsang National University) ;
  • Kim, Do Yeub (Research Center for Industrial Development of Seafood, Gyeongsang National University) ;
  • Kim, Jin-Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University) ;
  • Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
  • 투고 : 2018.04.26
  • 심사 : 2018.05.28
  • 발행 : 2018.06.30
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초록

This study investigated the food and nutritional characteristics of alkaline-insoluble fractions (AIFs) recovered from bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST) roes using the alkaline solubilization. The moisture content of AIFs ranged from 4.8% to 12.8%, and ST provided significantly better yields (9.5 for STAIF-11 and 7.1 g/100 g roe for STAIF-12) than did BH (P<0.05). The protein content of AIFs ranged from 71.7% to 79.2%, with the highest level yielded by STAIF-11 (6.8 g/100 g roe). The crude fat content of AIFs was 10.9-14.3% and the mineral content was 0.7-3.4%. The major mineral components of AIFs were sulfur, sodium, potassium, and phosphorus. Color values showed that BHAIFs were significantly brighter than STAIFs. Total contents of essential amino acids were significantly higher in STAIFs (47.5-49.5%) than in BHAIFs. The major essential amino acids found in AIFs from both sources were Val, Leu, Lys, and Arg. Therefore, AIFs were significantly superior to whole BH roe in terms of physicochemical and nutritional status, and we identified species-specific differences between BH and ST. Protein is a major component of AIFs recovered from fish roes, which suggests that they have potential for use as a protein source.

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