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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

A Study on the Oxidative Stability and Quality Characteristics of Kimbugak Made of Aqueous Green Tea

녹차 수용성 추출물을 이용한 김부각의 산화안정성 및 품질특성에 관한 연구

  • 박복희 (목포대학교 식품영양학과) ;
  • 최희경 (목포대학교 식품영양학과) ;
  • 조희숙 (목포대학교 식품영양학과)
  • Published : 2001.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the quality characteristics and oxidative stability of kimbugak, a traditional Korean food, made of aqueous green tea (KBG-AGT). The kimbugak was stored at 6$0^{\circ}C$ for 40 day. When 5% AGT was added, the acid value and peroxide value were lower than both the control and the KBG-10% AGT. Fried KBG-AGT contained mostly linoleic acid ($C_{18:2}$), followed by oleic acid ($C_{18:1}$) and palmitic acid ($C_{16:0}$). The proportion of saturated fatty acid was higher in the control compared to both the 5% and the 10% KBG-AGT. Among the unsaturated fatty acids, monoenes only slightly decreased while polyenes greatly decreased in particular, in the control. The proportion of carotenoid and chlorophyll a was higher in KBG-AGT than both in the control and in the fried KBG-AGT. When the aqueous green tea content was increased, The content of chlorophyll a increased but that of the carotenoid did not change. The seaweed's original and after taste scored highest in the KBG-5% AGT. Overall, the KBG-AGT and the fired KBG-AGT were preferred more thant the control.

녹차 수용성 추출물을 첨가한 김부각을 제조하여 $60^{\circ}C$의 항온기에서 40일간 저장하면서 김부각의 산화안정성 및 품질특성을 검토하였다. 산가와 과산화물과는 저장기간 동안 FKBG-5% AGT군이 control이나 FKBG-10% AGT군에 비하여 매우 낮은 수준이었다. 녹차 수용성 추출물로 만든 김부각을 튀겼을 때 주요 지방산은 linoleic acid($C_{18:2}$), oleic acid($C_{18:1}$), palmitic acid($C_{16:0}$)의 순으로 많았다. Control은 녹차 수용성 추출물을 첨가한 김부각에 대해 포와지방산이 차지하는 비율이 상당히 증가하였으며, 불포화지방산 중 monoene의 함량은 약간 감소하였으나 polyen의 함량은 현저한 감소를 보였다. Carotenoid와 chlorophyll a 모두 녹차 수용성 추출물이 첨가된 김부각이 대조군보다, 튀기지 않은 김부각이 튀긴 김부각보다 높은 함량을 나타냈다. 녹차 수용성 추출물의 함량이 높을수록 chlorophyll a의 함량은 높았으나 carotenoid에서는 별다른 차이를 보이지 않았다. 관능평가에서 김특유의 냄새와 후미는 튀긴 부각과 튀기지 않은 부각 모두 5% 녹차 수용성 추출물 첨가군이 높은 점수를 보였으며, 전제적인 기호도는 튀긴 부각과 튀기지 않는 부각 모두 녹차 수용성 추출물로 만든 김부각이 control 보다 높은 점수를 보였다.

Keywords

References

  1. 한국 동식물도감 v.8 식물편 (해조류) 문교부
  2. 海藻の科學 大石圭日
  3. 海の技能性をめぐろ諸問題 v.32 日本藻類學會ツソポヅゥム
  4. 해조류 국민영양 v.11 장학기
  5. 농림수산 통계연보 농림부
  6. J. Food & Nutrition Hanyang Women's College v.12 Biological active substance of Porphyra spp Park, J.H.
  7. 전통음식 한복진
  8. Ber. Akad Wiss. USSR v.122 Reduction of blood glucose levels by tea catechin Bokuchava, M.A.;Skobeleva, N.I.
  9. Food and Chemical Toxicology v.33 Preventive effects of green tea against liver oxidative DNA damage and hepatotoxicity in rats treated with 2-nitropropane Hasegawa, R.;Chujo, T.;Sai Kato, K.;Umemura, T.;Tanimura, A.;Kurokawa, Y.
  10. Korean J. Food Sci Technol. v.29 Antioxidant effect of green tea extract on enzymatic activities of harless mice skin induced by ultraviolet B light Ryu, B H.;Park, C.O
  11. Proceedings of the International Symposium on Tea Science (Japan) Pharmacological effect of theanine Sagesaka, Y.;Kakuda, T;Kawamura, K.
  12. Advance in Food Research. v.28 Tea Wickremasinghe, R L
  13. Eur. J. Clin. Nutr. v.50 In vivo antioxidant effect of green and black tea in man Serafini, M;Ghiselli, A.;Ferro-Luzz, A.
  14. Chem. Abstr. v.143 Amino acid in green tea, Jissen Joshi daigaku kigo Tsujimura, M.;Osawa, N.
  15. Dokl. Akad. Nauk. SSSR v.95 Chromatographic fractionation of free amino acid from fresh and withered tea leaf Bokuchava, M A.;Porov, V.R;Sidorov, V S.
  16. 식품화학 개정증보판 김동훈
  17. Int J. Vit. Nutr Res. v.49 Flavonoids and pycnogenols Masquelier, J;Henderson, H.M.;Town seand, R.H.
  18. 식품화학 권용주;권중호;박근형;박양균;양희천
  19. International Camelia Society's medline articles Effect of carechin on carbohydrate metabolism
  20. Biochem. Physiol. v.41 Carotenoids and flavonols in food plants Macbeth, J W.
  21. Biol. Pharm. Bull v.18 Antiallergic constituents from oolong tea stem Ohmori, Y.;Ito, M.;Kishi, M.;Mizutani, H.;Katada, T.;Konshi, H.
  22. Biokhimiya v.22 Study of aromatic aldehydes Bokuchava, M A.;Skokeva, N.I.
  23. 암 고혈압을 예방하는 차의 효능 박영일
  24. J. Cell. Bio. Chem v.22 Polyphenols as cancer chemo-preventive agents Stoner, G.D;Mykhtar, H.
  25. The 3rd International Symposium on Green Tea Studies on antioxidative and antimutagenic mechanism of epicatechin 3-O-gallate isolated from green tea Chung, H. Y;Yokozawa, T
  26. Life Resources and Industry v.2 Chemical structure and isolated of angiotensin converting enzyme inhibifor from the Korean green tea An, B.J.
  27. Cru. Rev. Food Sci Nutr. v.29 Antioxidants and antimutagens in food Namiki, M.
  28. Bull. Korean Fish Soc. v.23 Quality changes of dried lavers during processing and storage Lee, K H.;Ryuk, J.H.;Jeong, I H.;Jung, W J.
  29. J. Korean Soc Food Sci. Nutr v.28 Quality changes of sulgiduk added green tea powder during storage Hong, H.J.;Choi, J.H.;Choi, K H.;Choi, S.W.;Rhee, S.J.
  30. Korean J. Soc Food Sci. v.10 Effect of green tea on Kimchi quality and sensory characteristic Park, H.J.;Kim, S I.;Lee, Y.K.;Han, Y.S.
  31. Korean J. Food Sci Technol v.28 Effect of water extract of green tea on the quality and shelf life of cooked rice Rho, H.J;Shin, Y.S;Lee, K S.;Shin, M.K.
  32. J Korean Soc Food Sci Nutr. v.30 Antioxidant effect of aqueous green tea on soybean oil Park, B H.;Choi, H K.;Cho, H.S.
  33. 한국요리문화사 이성우
  34. Official Method of Analysis(14th ed.) AOAC
  35. J Biol Chem v.226 A simple method for the isolation and purification of total lipid from animal tissues Folch, J;Lees, M.;sloanestanly, G.H
  36. Can. J Bio. Physiol. v.37 A rapid method of total hpid extraction and purification Bligh, E.G.;Dyer, W.J.
  37. Officials and Tentative Methods(3rd ed.) AOCS
  38. Bull. Korean Fish Soc. v.20 Quality changes of dried lavers during processing and storage Lee, K.H.;Song, S.H.;Jeong, I.H
  39. J. Agric. Food Chem v.33 Extraction of chlorophylls A and B from different binding sites on thylakoid chlorophyll-proteins Van Buren, J.P.
  40. 食品分析ハトンプツク 小原哲二郞;岩尾浴之
  41. Sensory evaluation of food (statistical methods and produres) Mahony, M D
  42. Biometrics v.47 Multiple range and multiple F test Duncan, D.B.
  43. Korean J Soc Food Sci v.16 Effect of onion and garlic juice on the lipid oxidation and quality characteristics during the storage of conger ell (Astroconger myriaster) Cho, H S;Park, B H.
  44. Bull Jap. Soc. Sci. Fish v.37 Changes in fatty constituenet of lipid in food muscle during storage at low temperature (5℃), Decreased rate of acid as a criterion for the oxidation deterioration of lipids Shono, T.;Toyomiqu, M
  45. J. Korean Soc Food Nutr v.19 Effects of onion and ginger on the lipid peroxidation and fatty acid composition of Mackerel during frozen storage Lee, Y.K.;Lee, H.S.
  46. J. Food Sci. v.45 Formation of carbonyl compounds from-carotene during palm oil deodorization Ouyang, J M.;Daun, H.;Chang, S.S.;Ho, C-T.
  47. Pigment changes in senescent and stored tissue, chemistry and biochemistry of plant pigments Chichester, C.O.;Nakayama, Y.O.M
  48. 食品化學 蔡株圭
  49. Korean J. Soc Food Sci v.11 Chemical properties on the quality of marketed roasting green tea Shin, M K.