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염장조건이 굴비 가공 중 콜레스테롤 및 콜레스테롤 산화물 생성에 미치는 영향

The Effect of Salting Conditions on Formation of Cholesterol and Cholesterol Oxides During Gulbi Processing and Storage

  • 강민정 (남해군 농업기술센터) ;
  • 박선영 (경상남도 진주의료원) ;
  • 신정혜 (남해전문대학 호텔조리제빵과) ;
  • 최덕주 (남해전문대학 호텔조리제빵과) ;
  • 조현소 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 이수정 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 성낙주 (경상대학교 식품영양학과.농업생명과학연구원)
  • Kang, Min-Jung (Namnaegun Agricultural Technology Center) ;
  • Park, Sun-Young (Jinju Medical Center) ;
  • Shin, Jung-Hye (Dept. of Hotel Culinary Art & Bakery, Namhae College) ;
  • Choi, Duk-Ju (Dept. of Hotel Culinary Art & Bakery, Namhae College) ;
  • Cho, Hyun-So (Dept. of Foods and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Lee, Soo-Jung (Dept. of Foods and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Sung, Nak-Ju (Dept. of Foods and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
  • 발행 : 2008.02.29

초록

굴비 가공 중 식염농도가 콜레스테롤 산화에 미치는 영향을 분석하고자 염장시간을 5시간과 5일로 달리하여 건조 저장한 후 콜레스테롤 및 그 산화물의 함량을 분석하였다. 생 시료의 콜레스테롤 함량은 $133.4{\pm}5.20\;mg/100\;g$으로 정량되었으나 천일염으로 염장 후 콜레스테롤 함량은 5시간 염장하였을 때 $130.3{\pm}2.95\;mg/100\;g$, 5일간 염장한 시료에서 $87.2{\pm}3.49\;mg/100\;g$으로 염장시간에 따른 콜레스테롤의 감소가 현저하였으며 저장기간 동안 콜레스테롤의 함량은 점차 감소하였다. 7-ketocholesterol은 5시간 및 5일간 염장 후 각각 $75.2{\pm}2.70\;{\mu}g/100\;g$$82.4{\pm}3.30\;{\mu}g/100\;g$으로 정량되었다. 5시간 염장시료는 건조 2일까지는 7-ketocholesterol의 함량에 유의차가 없었으나 건조 5일에 급격히 증가하였고, 저장기간 동안에도 점차 증가하였다. $7{\alpha}$$7{\beta}-hydroxycholesterol$은 생 시료에서는 전혀 검출되지 않았으나 가공과정을 거치면서 점차 증가하였는데 $7{\alpha}-hydroxycholesterol$의 함량은 저장 21일 후는 5시간 염장한 시료($658.1{\pm}6.20\;{\mu}g/100\;g$)에서 5일간 염장한 시료($539.6{\pm}6.17\;{\mu}g/100\;g$)보다 $118.5\;{\mu}g/100g$ 더 많이 생성되었다. $7{\beta}-hydroxycholesterol$도 염장 및 저장 기간에 따라 그 함량이 증가하였으며 5일간 염장한 시료에서는 저장 7일과 14일 사이에 증가폭이 가장 컸다.

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