GC-olfactometry를 이용한 돼지간의 비린내불쾌취 성분 연구

Study on Fishy Off-flavor in Porcine Liver by GC-O

  • 임성임 (동의대학교 한방식품연구소) ;
  • 최성희 (동의대학교 식품영양학과)
  • Im, Sung-Im (Dongeui Food Research Institute, Dongeui University) ;
  • Choi, Sung-Hee (Department of Food Science and Nutrition, Dongeui University)
  • 발행 : 2003.06.01

초록

지금까지 거의 보고되지 않은 동물간의 비린내 불쾌취를 밝히는 것을 목적으로, 연속수증기증류에 의해 얻어진 가열돼지간의 휘발성 농축물중에 포함된 화합물을 분리 동정하여, 가열에 의해서도 없어지지 않고 잔존하는 비린내물쾌취를 검토하였다. 또한, GC 분석시, GC-O를 이용하여 각 휘발성화합물의 냄새를 평가하였다. 그 결과, 간은 가열하는 것에 의해 특이적인 비린내불쾌취가 소실되지 않으며, 여전히 잔존함이 확인되었다. 동정된 69종의 화합물중 비린내를 갖는 (E,E)-2,4-heptadienal(fishy) 및 금속취를 갖는 1-octen-3-one, hexanol의 존재를 확인하였다. 또한 가열돼지간의 불쾌취 형성에 기여하는 것으로 생각되어지는 (E)-2-nonenal(cardboard-like), (Z)-4-decenal(cardboard-like), (E,E)-2,4-decadienal(deep-fried) 등 낮은 한계값을 갖는 aldehyde 류의 생성을 확인하였다. 동정된 69종의 화합물중 40종류의 성분은 본 연구에서 처음으로 가열 돼지간의 휘발성성분으로 동정되었다. 1-Octen-3-one, hexanol, (E)-2-nonenal, (Z)-4-decenal, (E,E)-2,4-heptadienal 등은 특징적인 냄새를 나타내며, 돼지간의 불쾌취 형성에 있어 중요한 화합물로 사료된다. 이들 alkanal, alkenal 및 alkanone류는 돼지간에 다량 함유된 불포화지방산의 산화 반응생성물로, 그 일부는 가열처리에 의한 분해생성물인 것으로 사료된다.

키워드

porcine liver;fishy off-flavor;metallic off-flavor;gas chromatography-olfactometry;1-octen-3-one

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