한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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볶음 과정중 첨가한 옥수수 기름이 마른 새우 향기성분 형성에 미치는 영향

Effects of Added Corn Oil on the Formation of Volatile Flavor Compounds in Dry Shrimp During Roasting Process

  • 주광지 (계명대학교 식품영양학과) ;
  • 강미영 (계명대학교 식품영양학과)
  • Joo, Kwang-Jee (Dept. of Food Science and Nutrition, Keimyung University) ;
  • Kang, Mi-Young (Dept. of Food Science and Nutrition, Keimyung University)
  • 발행 : 2003.07.01

초록

건조새우를 볶는 과정 중에 옥수수기름의 첨가에 따른 향기성분변화를 검토하고자 건조새우와 건조새우 중량에 옥수수 기름을 각각 10%, 25%씩 첨가한 시료를 18$0^{\circ}C$에서 7분간 가열하였다. 마른새우 및 가열한 3개 시료의 향기성분을 연속수증기증류방법으로 추출하였다. 확인된 향기성분은 14개의 aldehyde와 pyrazine과 pyridine이 각 7개 그리고 5개의 alcohol과 3개의 pyrrole 등 총 52개 이었다. 확인된 모든 성분중에서 그 함량과 향기성분의 수가 가장 많은 것은 aldehyde류이었다. 기름을 첨가하여 가열한 시료에서는 지방산 사슬에서 기인된 heptenal, trans-2-heptenal, nonanal, trans-2-decenal, trans, cis-2,4-decadienal, trans, trans-2,4-deca-dienal과 1-octen-3-ol, 2-pentylfuran 등의 지질 분해산물이 관찰되었다. 새우의 독특한 향기성분을 나타내는 함질소 화합물인 pyrazine, pyridine, pyrrole 등은 마른 새우에서는 검출되지 않았으나 가열하여 볶은 새우에서 확인되었으며 옥수수 기름을 10 g 첨가하여 볶은 시료에서 그 함량이 가열한 시료보다 조금 더 증가하였으며 259의 기름을 첨가한 시료에서 가장 많이 나타났다. 이 결과는 첨가된 옥수수 기름에서 기인된 aldehyde류가 시료의 아미노산과 반응하여 바람직한 함질소 향기성분 생성에 기여한 것이라고 할 수 있다.

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피인용 문헌

  1. The Quality Characteristics and Taste Compounds of Fermented Fish, Jari-Jeot with Bamboo Salt vol.41, pp.5, 2012, https://doi.org/10.3746/jkfn.2012.41.5.666
  2. Quality Characteristics of Fish Paste with Shrimp Powder vol.19, pp.4, 2012, https://doi.org/10.11002/kjfp.2012.19.4.519