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시판 소건 샛줄멸의 식품성분 및 관능 특성

Food Components and Sensual Characterization of Commercial Plain-dried Silver-stripe Round Herring

  • 김형준 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 윤민석 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 박용석 (제주특별자치도 해양수산자원연구소) ;
  • 하진환 (제주대학교 식품생명공학과) ;
  • 정인권 (부산지방식품의약품안전청) ;
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Kim, Hyung-Jun (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Yoon, Min-Seok (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Yong-Seok (Jeju Special Self Governing Province Marine and Fisheries Resources Research Institute) ;
  • Ha, Jin-Hwan (Dept. of Food Bioengineering, Cheju National University) ;
  • Jung, In-Kwon (Import Management Team, Busan Regional Food & Drug Administration) ;
  • Heu, Min-Soo (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
  • 발행 : 2008.11.28

초록

제주특별자치도의 특산품으로 개발한 소건 샛줄멸의 효율적 이용, 마케팅 및 규격화를 위한 기초자료로 활용할 목적으로 소건 샛줄멸의 식품성분 특성에 대하여 살펴보았고, 아울러 이를 자건 샛줄멸 및 자건 멸치의 식품성분과도 비교, 검토하였다. 수분함량 및 염도는 소건 샛줄멸이 각각 31.9% 및 7.6%로, 자건 샛줄멸(각각 27.2% 및 12.3%) 및 자건 멸치(각각 22.8% 및 15.4%)에 비하여 수분함량의 경우 높았고, 염도의 경우 낮았다. 과산화물값, 지방산 조성, 황색도 및 갈변도의 결과로 미루어 보아 지질의 산화정도는 소건 샛줄멸이 자건 샛줄멸 및 자건 멸치에 비하여 높았다. 소건 샛줄멸이 자건 샛줄멸 및 자건 멸치에 비하여 총아미노산 함량의 경우 낮았으나, 칼슘과 인 함량의 경우 높았다. 열수 가용성 질소, 엑스분 질소, 유리아미노산 및 taste value의 결과로 미루어 보아 소건 샛줄멸의 맛은 강도 및 경향에서 모두 자건 샛줄멸뿐만이 아니라 자건 멸치에 비하여도 우수 하였다. 소건 샛줄멸은 자건 샛줄멸에 비하여 맛 및 형상에서 우수하였으나 반드시 비린내에 대한 개선이 이루어져야 할 것으로 판단되었다.

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