Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Lipid Oxidation in Roasted Fish Meat -IV. Changes in Heme Compounds in Roasted and/or Reheated White Muscled fishes-

어육의 배소에 의한 지질산화에 관한 연구 -IV. 백색육어의 배소 및 재가열에 의한 heme 화합물의 변화-

  • Cho Ho Sung (Devision of Food Science and Biotechnology, Pukyong National University)
  • 조호성 (부경대학교 식품생명공학부)
  • Published : 2002.03.01
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Abstract

To determine changes of heme compounds on lipid oxidation during repeat heating in white muscled fish (yellowfin sole and yellow croaker), myoglobin, metmyoglobin, total iron, nonheme iron and heme iron contents were analysed. Myoglobin content was decreased in the step of repeat heating. Especially, it was decreased the most rapidly roasted at 180$^{\circ}C$ for 20 min in fillet samples. The skinless fillet roasted at the lower temperature resulted in the higher level of metmyoglobin associated with the reduced myoglobin. Regardless of roasted temperature and time, total iron content was not change in contrast of raw meat throughout processing. Nonheme iron content was increased, but heme iron content was decreased during roasted, heated and reheated.

백색육어를 배소한 경우와 배소한 시료를 저온에 저장 후, 단계적으로 가열처리했을 때 일어나는 산화에 의한 heme 화합물의 변화를 조사하였다. Heme 화합물 중 myoglobin 함량은 각시가자미나 조기 모두 180$^{\circ}C$에서 20분간 어피 제거육의 상태로 배소한 것이 상대적으로 감소폭이 컸으며 가열, 재가열에 의해서도 감소하는 경향이었다. Myoglobin의 감소 추세에 따라 metmyoglobin 함량은 역으로 점차 증가하는 경향이었으며, 배소온도가 낮을수록 또한 어피를 제거함으로써 생성된 metmyoglobin의 함량이 높았다. 총철 함량은 배소온도와 시간을 달리하여 처리하여도 두 어종 모두 생시료와는 함량 차이가 거의 없었다. 비 heme 철은 각시가자미의 경우 생시료에는 총철함량에 대해 약 $20\%$ 정도 함유되어 있었으나, 180$^{\circ}C$에서 20분간 어피 제거육의 상태로 배소했을 경우 생시료에 비해 약 2배 정도 증가하였다. 조기는 생시료에는 건물당으로 약 0.8mg/100g 함유되어 있었으나 배소, 가열 및 재가열과 같은 반복되는 가열과정에 의해 증가하였다. Heme 철 함량은 각시가자미와 조기 모두 비 heme 철의 증가에 반비례해서 감소하였으며 또한 배소시간이 길수록 그리고 어피 잔존육보다는 어피 제거육의 감소폭이 더 컸다.

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References

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