Browse > Article
http://dx.doi.org/10.5657/kfas.2010.43.2.100

Fatty Acid Composition, Total Amino Acid and Mineral Contents of Commercial Kwamegi  

Yoon, Min-Seok (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
Heu, Min-Soo (Department of Food Science and Nutrition / Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.43, no.2, 2010 , pp. 100-108 More about this Journal
Abstract
This study was conducted to characterize the nutrion of commercial Kwamegi, a Korean traditional food made from semi-dried Pacific saury, Cololabis saira. The ratios of saturated and monoenoic fatty acids to polyenoic fatty acids in commercial Kwamegi ranged from 0.52-0.75 and 1.01-1.53, respectively. The major fatty acids in commercial Kwamegi were 16:0 (9.1-14.2%), 20:1n-9 (8.6-16.1%), 22:1n-9 (15.7-22.1%), and 22:6n-3 (11.0-18.0%). The total amino acid content of commercial Kwamegi ranged from 27.10-33.19 g/100 g. The major amino acids in commercial Kwamegi were aspartic acid (11.8-13.0%), glutamic acid (14.3-16.0%), leucine (7.8-8.5%), and lysine (7.5-9.0%), which accounted for more than 41% of the total amino acid content. The mineral content of commercial Kwamegi ranged from 0.7-4.3 mg/100 g for zinc, 279.6-466.3 mg/100 g for potassium, 41.7-128.3 mg/100 g for calcium, 38.8-77.8 mg/100 g for magnesium, and 224.3-348.4 mg/100 g for phosphorus. These results suggest that commercial Kwamegi is a superior food in terms of nutrition and health.
Keywords
Pacific saury; Kwamegi; Traditional seafood; Cololabis saira;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Oh SH, Kim DJ and Choi KH. 1998. Changes in compositions of Pacific saury (Coloabis saira) flesh during drying for production of Kwamegi. 1. Changes in general composition and lipid components. J Korean Soc Food Sci Nutr 27, 386-392.
2 The Korean Nutrition Society. 2000. Recommended Dietary Allowances for Koreans. The Korean Nutrition Society, Seoul, Korea, 57-82, 157-218.
3 Cho KH, Lee JW, Kim JH, Ryu GH, Yook HS and Byun MW. 2000. Improvement of the hygenic quality and shelf-life of Kwamegi from Cololabis saira by gamma irradiation. Korean J Food Sci Technol 32, 1102-1106.
4 Chun OK and Han SH. 2000. A study on the contents of inorganic compounds in soft drinks. J Food Hyg Safety 15, 344-350.
5 Ferretti A, Nelson GJ, Schmidt PC, Kelley DS, Bartolini G and Flanagan VP. 1997. Increased dietary arachidonic acid enhances the synthesis of vasoactive eicosaenoids in humans. Lipids 32, 435-439.   DOI
6 Heu MS, Park SH, Kim HS, Jee SJ, Kim HJ, Han BW, Ha JH, Kim JG and Kim JS. 2008. Preparation of snack using residues of fish Gomtang. J Korean Soc Food Sci Nutr 37, 97-102.   과학기술학회마을   DOI
7 Jeong BY, Choi BD, Moon SK and Lee JS. 1998. Fatty acid composition of 72 species of Korean fish. J Fish Sci Technol 1, 129-146.   과학기술학회마을
8 Jung YK, Oh SH and Kim SD. 2007. Fermentation and quality characteristics of Kwamaegi added Kimchi. Korean J Food Preserv 14, 526-530.   과학기술학회마을
9 Kim DJ, Lee JW, Cho KH, Yook HS and Byun MW. 2000. Quality properties of gamma irradiated Kwamegi (semi-dried Cololabis saira). Korean J Food Sci Technol 32, 1128-1134.   과학기술학회마을
10 Kim JS, Kim HS and Heu MS. 2006. Introductory Foods. Hyoil Publishing Co., Seoul, 31-45.
11 Kinsella JE. 1987. Potential Sources of Fish Oil. In Seafoods and Fish Oils in Human Health and Disease. Marcel Dekker lnc., New York, U.S.A., 239- 255.
12 Lee HJ, Oh SH and Choi KH. 2008. Studies on the general composition, rheometric and microbiological change of Pacific saury, Coloabis saira Kwamegi on the storage temperature and duration. Korean J Food Nutr 21 , 165-175.
13 Yoon MS, Kim HJ, Park KH, Shin JH, Jung IK, Heu MS and Kim JS. 2009. Biogenic amine content and hygenic quality characterization of commercial Kwamegi. Kor J Fish Aquat Sci 42, 403-410.
14 AOCS. 1990. AOCS official method Cd 8-53. in Official Methods and Recommended Practices of the AOCS, Forth edition, Vol. 1. American Oil Chemists Society, Champaign, Illinois, U.S.A.
15 Bligh EG and Dyer WJ. 1959. A rapid method of lipid extraction and purification. Can J Biochem Physiol 37, 911-917.   DOI
16 Tsutagawa Y, Hosogai Y and Kawai H. 1994. Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J Food Hyg Soc Japan 34, 315-318.
17 Yoshimura M, Takahashi H and Nakanishi T. 1991. Role of sodium, potassium, calcium, magnesium on blood pressure regulation and antihypertensive dietary therapy. Japan J Nutr 49, 53-62.   DOI
18 Yook HS, Chung YJ, Song HP, Lee JW and Byun MW. 2004. Genotoxicological safety of gammairradiated Kwamegi (semi-dried Cololabis saira). J Korean Soc Food Sci Nutr 33, 182-192.   DOI
19 Mills CF. 1989. The Biological significance of zinc for man: Problems and prodpects. In: Zinc in Human Biology, London, U.K., 371-379.
20 Lee JS, Lee YN and Kim ES. 2000. Study on zinc and copper intaker of breast-fed infants. Korean J Nutr 33, 857-863.
21 Ministry for Food, Agriculture, Forestry and Fishenes, 2009. http://www. fips.go.kr/main.jsp
22 Mok JS, Lee DS and Yoon HD. 2008. Mineral content and nutrional evaluation of fishes from the Korean coast. J Kor Fish Soc 41 , 315-323.
23 National Rural Resources Development Institute, R.D.A. 2007. Food Composition Table. National Rural Resources Development Institute, R.D.A., Seoul, Korea, 156-201 , 277-379.
24 Oh SH and Kim DJ. 1995. The change in content of constitutive lipid and fatty acid of Pacific saury during natural freezing dry (Kwa Mae Kee). Korean J Food Nutr 8, 239-252   과학기술학회마을
25 Oh SH and Kim DJ. 1998. Change of nucleotides, free amino acids in Kwamaegi flesh by diffìerent drying for Pacific saury, Cololabis saira. Korean J Food Nutr 11, 249-255.
26 Oh SH, Ha TI and Jang MH. 1996. Changes in cholesterol contents of Kwamaegi flesh by drying methods of Pacific saury, Cololabis saira. Korean J Food Nutr 9, 271-274.   과학기술학회마을