• Journal of Nutrition and Health
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• 제14권2호
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• pp.80-86
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• 1981

Crucian carp Carassius carassius L., Skate-fish Parasilurus asolus, snake head Ophicephalus argus and loaches Misgrunus anguillicaudatus have been esteemed as the tasty fresh water fish in Korea. However, a little has been studied on their taste compounds. Amino acids, nucleotides and their related compounds as the taste giving substance in the dorsal muscle of crucian carp, skate-fish, snake head and loaches were analyzed. Hypoxanthine (4.6-30.3 ${\mu}mole/g$, on dry base) was dominant among the nucleotide materials in the dorsal muscle of crucian carp, skate-fish, and snake head while IMP (12.8 ${\mu}mole/g$) was detected with the highest amount in loaches meat. IMP was also high in the muscle of skate-fish (13.5 ${\mu}mole/g$) and snake head (5.6 ${\mu}mole/g$). The other nucleotide materials, CMP, UMP, GMP, AMP, and inosine were present less than 2.0 ${\mu}mole/g$ in all the fish meat. The amino acid composition showed that glutamic acid and aspartic acid were the most abundant in the dorsal muscle of crucian carp, skate-fish, snake head and loaches. The analysis of free amino acids showed that histidine, lysine, glycine, and serine were the leading amino acids in the dorsal muscle of crucian carp, alanine, serine, and lysine were of skatefish, glycine, lysine, alanine, and serine were of snake head, while alanine, serine, and glycine were of loaches. Isoleucine and leucine were detected in trace amount in the muscle of skate-fish, snake head, and loaches. It is believed that alanine, Iysine, serine, glycine and histidine along with IMP and hypoxanthine may play an important role as the taste compounds in fresh water fish.

• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.321-327
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• 1997

High Temperature-cooking conditions of cultured fishes(loach, crucian carp, bastard halibut, and jacopever) were optimized by response surface methodology(RSM), and plastein products were prepared using enzymatic hydrolysis. Four models were proposed with regard to effects of time(t), temperature(T), and water/fish meat (w/f) ratio on the amount of 0.3M TCA soluble fractions. The model coefficients were ranged from p<0.0001 for jacopever to p<0.0433 for bastared halibut. Cooking conditions for 60% hydrolysis were optimized at 1) 14$0^{\circ}C$ except for crucian carp(136$^{\circ}C$); 2) 10.08 hours(loach), 7.25 hours(crucian carp), 9.85 hours(ba-stard harlibut), and 9.37 hours(iacopever); 3) 1:1(w/f) ratio except for the crucian carp(1.1:1). When protein hydrolyzates were employed for the plastein synthesis, optimum plastein-reaction conditions were determined to be pH 9.0 with chymotrypsin for the loach and crucian carp hydrolyzates, pH 9.0 with papain for the bastard halibut hydrolyzate, and pH 11.0 with trypsin for the jacopever hydrolyzate. Plastein reaction could be performed in water at concentration up to 20%(w/f).

• 한국수산과학회지
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• 제40권3호
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• pp.117-121
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• 2007

To optimize the mixing ratio of ingredients to obtain the best sensory qualities, a response surface methodology with a central composite design was performed on hot water extracts using crucian carp Carassius carassius treated with diluted vinegar (pH 5.24-5.30). The optimal solutions for four parameters (overall acceptability, odor, flavor, and taste) were obtained using the second-order response surface regression models. The optimal formulation appeared to be 124.15 g of ginger and 96.09 g of garlic with 1 kg of ground crucian carp meat based on the desirability function technique.

• 한국수산과학회지
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• 제32권4호
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• pp.507-511
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• 1999

The pharmacological effects of hydrocooked extracts of crucian carp have been investigated. All of the hydrocooked extracts showed the contractile effect on the isolated rat duodenum and decreased to a certain extent the normal blood pressure in anesthetized rat. The hydrocooked extracts also exhibited a dose-dependent relaxation on the isolated rat aorta precontracted with 50 mM KCl. All of these except for RM 60 fraction haying cytotoxic effect against MCF-7 human breast cancer cell showed neither antibacterial activity nor antitumor activity. In addition, we found that although body weight gain in the hydrocooked extracts treated group were all reduced significantly compared to control group, there were no significant changes in the hematological parameters, except that the levels of high-density lipoprotein was significantly increased. These results suggest that the hydrocooked extracts of crucian carp may contain a variety of bioactive materials.

• 한국식품영양과학회지
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• 제30권3호
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• pp.482-487
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• 2001

To find the possibility in utilizing the fish meat processing by-products, protein nutritional quality and textural properties of crucian carp extraction residue (CCER, feeze dired) incorporated into cookies were investigated. Moisture, ash and protein contents in cookies were increased with the higher residue treatments, but lipid contents were similar within all levels (3%, 9% and 15%). Major constitutional amino acids were revealed as glutamic acid, proline, leucine and arginine, and the sum of those amino acids was about 50% of total amino acid contents. Cookies with residue (CCER) had higher (80.74~84.50%) in vitro protein digestibility than standard cookies (83.32%), while slightly lower trypsin indigestible substrate (TIS) contents were showed in CCER containing cookies than control. CCER treatments resulted the decreased protein nutritional quality in C-PER (computed protein efficiency ratio) value from 2.41 (standard) to 1.15 (cinnamon flavored. 9% CCER), and those C-PER of all cookies were lower than ANRC casein (2.50). Lipophilic browning was developed steadily till 60 days storage and a significant (p<0.05) changes of browning ws not noteed between 60 days and 90 days storage. Color of cookies, expressed as L, a and b value, was significantly (p<0.05) lightened with the increased CCER. Similar trends by treatments were noted for hardness. Cookies containing 9% CCER were similar to control regarding textual and sensory properties.

• 한국식품영양과학회지
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• 제28권2호
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• pp.277-284
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• 1999

To confirm the food quality of conventionally processed fish extracts, protein quality of boiled crucian carp(Carassius carassius) and bastard halibut(Paralichthys olivaceus) extracts and their residues were evaluated. For the both fish extracts, some of the essential amino acids were lowered significantly but two times more proline and glycine were detected in extracts than those in raw fish meats. Boiling(100oC, 5 hours) caused 1.8(crucian carp)~2.4(bastard halibut) times more total free amino acid contents in fish extracts as compared to those in original fish meats. Taurine, glutamic acid, proline, lysine, and ammonia were the predominant free amino acids released in fish extracts. In vitro digestibility of boiled fish extracts were lower at a level of 4~6% than those of raw fish meats. Fish extraction residue had a higher in vitro digestibility and had a 60% lower level of TI than that of original fish meats. 18(bastard halibut)~ 24%(crucian carp) of available lysine was reduced in boiled fish extracts but a remarkable variation was not noted between extracts and residues. PERs and NPRs of fish extracts were significantly lower than those of casein, while those values of extraction residue were slightly higher as compared to those of control(ANRC casein). In vivo apparent digestibility exhibited a similar trend to in vitro digestibility. Hematological properties in serum of rat fed with fish extracts and residue were not changed significantly but the serum cholesterol concentration were reduced in rats fed fish extraction residue comparing with those of control. These results suggest that body weight loss due to fish extracts may not affect physiological changes.

• 한국수산과학회지
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• 제17권3호
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• pp.170-176
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• 1984

전보에 이어서 우리나라 주요 담수어의 정미성분을 밝힐 목적으로 붕어 배육중의 유리아미노산, 핵산관련물질, 유기염기, 당류, 유기산 및 무기질을 분석하였고 이 분석치를 기초로 하여 표준 시약으로 합성엑스분을 조제해서 천연엑스분과 맛을 비교하였으며 omission test를 통하여 각 성분들이 맛에 미치는 영향을 실험 검토하였다. 유리아미노산 중 histidine 함량이 월등히 많아 전체 유리아미노산의 $46\%$를 차지하였으며 다음으로 glycine, lysine, alanine, taurine 등이 많았다. 핵산관련물질 중에는 IMP 함량이 166.lmg/100g으로서 가장 많았으며 그 외 성분은 함량이 적었다. 유기염기로서는 총 creatinine 이 320.5 mg/100 g으로 가장 함량이 많았고 betaine은 21.6mg/100g이었으며 TMA 및 TMAO는 1mg/100g미만으로 극미량이었다. 유기산의 경우는 숙신산, 프로피온산, 보티르산, 발레르산등이 함량이 많았고 옥살산, 푸마르산, 말레산, 타르타르산 및 시트르산은 흔적량에 불과하였다. 당류의 함량으로는 포도당이 2.4mg/100g이었고 ribose, arabinose, fructose 및 inositol은 1 mg/100g미만이었다. 무기염류 중에는 $K^+$ 및 $PO_4^{3-}$이 각각 220.0mg/100g, 288.7mg/100g으로서 월등히 많았고 다른 무기염류는 32 mg/100g 이하이었다. omission test에 의한 관능검사 결과에 의하면, 붕어의 주된 정미성분은 serine, glutamic acid, IMP, $Na^+,\;K^+$ 및 $PO_4^{3-}$이었으며 lysine, arginine, tyrosine 및 phenylalanine에 의해서 더욱 맛이 조화를 이루고 있었다.

• 한국수산과학회지
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• 제17권4호
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• pp.333-343
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• 1984

담수어 중 그 분포가 광범위한 붕어를 시료로 하여 육질부, 피부, 내장 등 부위별로 유리 및 결합지질을 추출, silicic acid column chromatography로 중성지질, 당지질 및 인지질로 분획하고 thin layer chromatography(TLC) 및 TLC scanner로 이들 지질획분의 지질 조성을 동정 및 정량하여 부위에 따른 지질 함량을 비교하였다. 또 gas liquid chromatography(GLC)에 의하여 이들 지질의 구성지방산 조성을 분석, 비교하여 몇가지 결과를 얻었기에 보고한다. 1. 부위별 유리 및 결합지질의 함량($7\%$ 수분함량)은 육질부가 $6.22\%$ 및 $10.01\%$, 피부가 $9.95\%$ 및 $3.56\%$, 내장부가 $9.67\%$ 및 $7.36\%$였으며, 각 부위별로 유리지질과 결합지질의 비는 육질부가 1:1.52, 피부가 1:0.35, 내장부가 1:0.76으로 부위별로 상당한 차이가 인정되었다. 2. 지질형태별 구성지질 함량을 비교하여 보면 유리지질은 중성지질이 $71.7{\sim}89.4\%$, 당지질이 $1.0{\sim}10.7\%$, 인지질이 $4.0{\sim}12.7\%$로 되어 있고, 결합지질은 중성지질이 $7.4{\sim}27.9\%$, 당지질이 $5.1{\sim}14.7\%$, 인지질이 $42.3{\sim}63.2\%$로 되어 있어, 유리지질은 주로 중성지질로 되어 있는 반면 결합지질은 인지질로 되어 있었으며, 부위별 상당한 차이가 인정되었다. 3. 지질획분별 구성지질 조성을 비교하여 보면 유리지질 중의 중성지질은 triglyceride(TG)가 $81.91{\sim}88.34\%$로 대부분을 차지하는 반면, 결합지질 중의 중성지질은 esterified sterol(ES) & hydrocarbon(HC)가 $41.00{\sim}59.43\%$으로 가장 높은 함량을 나타내고있었다. 또 유리지질 중의 인지질은 phosphatidyl ethanolamine(PE)가 $54.56{\sim}66.79\%$로 가장 많고 그 다음이 phosphatidyl choline(PC)가 $21.88{\sim}34.28\%$로 되어 있는 반면 결합지질중의 인지질은 PC가 $50.49{\sim}70.57\%$로 가장 많고 그 다음이 PE로 $15.74{\sim}24.92\%$를 차지하고 있었다. 4. 유리 및 결합지질 중의 극성지질의 중요 구성 지방산은 $C_{16:0}\;(17.53\%,\;19.29\%)$, $C_{18:1}\;(24.57\%,\;16.08\%)$, $C_{18:2}\;(8.39\%,\;4.03\%)$, $C_{22:5}\;(1.68\%,\;8.08\%)$, 및 $C_{22:6}$산($6.22\%,\;13.60\%$)으로 되어 있으며, 비극성 지질의 경우 중요 구성지방산은 $C_{16:0}\;(17.67\%,\;24.15\%)$, $C_{16:1}\;(12.81\%,\;5.52\%)$, $C_{18:1}\;(24.13\%,\;13.02\%)$, $C_{18:2}\;(15.47\%,\;8.68\%)$, $C_{22:5}\;(0.88\%,\;4.14\%)$ 및 $C_{22:6}$산($1.17\%,\;5.04\%$)으로 되어 있었다. $C_{22:5}$ 및 $C_{22:6}$산 등 고도불포화지방산의 함량은 극성 및 비극성지질에 관계없이 유리지질에 비하여 결합지질쪽에 $2{\sim}5$배 정도 높았다. 5. 불포화도(TUFA/TSFA)는 극성지질에서는 결합지질(2.74)이 유리지질(2.02)보다 높았으나 비극성지질에서는 유의성있는 차이를 인정할 수 없었다. monoenoic acid에 대한 polyenoic acid의 비(TPEA/TMEA)는 결합지질($1.09{\sim}l.43$)이 유리지질($0.49{\sim}0.68\%$)보다 $2{\sim}3$배 높았고, 필수지방산 함량은 유리지질($14.14{\sim}16.71\%$)이 결합지질($10.07{\sim}11.31\%$)보다 약간 높았으며, w3 고도불포화지방산 함량은 극성지질($10.15{\sim}27.66\%$)이 비극성지질($4.16{\sim}16.55\%$) 보다 2배이상의 높은 함량을 나타내고 있었다. 6. 부위별 중성지질의 지방산 조성을 비교하여 보면, 중요 구성지방산은 $C_{16:0},\;C_{16:1}\;C_{18:0},\;C_{18:2}$ 및 $C_{20:6}$산으로 $C_{16:0}$산은 피부의 결합지질($27.10\%$) 및 내장의 유리지질($24.31\%$)에서 가장 높은 함량을 나타내고 있었고, $C_{16:1}$산은 내장부($13.33\%$ 및 $11.22\%$)에 높았으며, $C_{18:0}$산은 유의성있는 차이를 인정할 수 없었다. $C_{18:1}$산은 육질부에서 $27.45\%$(유리) 및 $26.26\%$(결합)로 가장 높았고, $C_{18:2}$산도 육질부에서 $17.60%$(유리) 및 $16.83\%$(결합)로 높은 함량을 나타내고 있었으며, $C_{22:6}$산은 부위에 관계없이 결합지질($5.04{\sim}13.38\%$)이 유리지질($1.11{\sim}1.14\%$)보다 월등히 높았다.