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

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

DOI QR Code

Effect of Garlic and Onion Juice on Fatty Acid Compositions and Lipid Oxidation in Gulbi (salted and semi-dried Yellow croaker)

굴비의 지방산 조성과 지방산화에 마늘과 양파즙이 미치는 영향

  • Shin, Mee-Jin (Dept. of Food Science and Biotechnology, Mokpo National University) ;
  • Kim, Jeong-Mok (Dept. of Food Science and Biotechnology, Mokpo National University)
  • 신미진 (목포대학교 생명공학부 식품생물공학전공) ;
  • 김정목 (목포대학교 생명공학부 식품생물공학전공)
  • Published : 2004.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

To improve the quality of Gulbi, 10% garlic juice (GJ), 10% onion juice (OJ), and 10% garlic and onion juice mixture (GOJ) were added to the brine solution as a wet-salting method. The changes of total volatile basic nitrogen (TVB-N) and trimethyl amine (TMA) production, thiobarbituric acid reactive substance (TBARS) value, and total microbial numbers in Gulbi were analyzed during storage at room temperature for 12 days. The group treated with 10% GOJ showed the lowest values of 88.2 mg/l00 g in TVB-N, 14.13 mg/l00 g in TMA, and 3.1 $\mu$mol/kg in TBARS. The fatty acid profile of Gulbi was analyzed on 5, 15, and 30 days to investigate the effect of GOJ treatment. The group treated with GOJ showed higher C22:6 (9.91%) and C20:5 (4.25%) contents than control (7.37% and 3.71%, respectively), but had lower C18:1 (24.44%) content. The saturated fatty acid content in Gulbi was 32∼35% and the C16:0 (21∼23%) was predominant in it. Oleic acid was major unsaturated fatty acid in Gulbi. The contents of polyunsaturated fatty acids (C18:3, C20:5, C22:6) were decreased after 30 days but increased the saturated fatty acid (C16:0) and monoenes (C16:1 and C18:1). The Gulbi treated with GOJ by brine salting method showed higher DHA and EPA (9.91% and 4.25%, respectively) contents than the control group.

현재 대부분의 굴비는 마른간법을 이용한 방법이 사용되고 있다. 마른간법은 제조 과정인 섞기에 있어서 조기의 상처가 발생할 뿐만 아니라 품질이 균일하지 못한 단점이 있다. 물간법을 이용하여 굴비를 가공할 때 상승효과를 위해서 10% 양파즙, 10% 마늘즙, 또는 양파즙과 마늘즙을 동량혼합한 것을 10% 첨가하고 12일간 상온에서 저장하면서 TVB-N, TBARS, TMA, 총균수변화를 관찰하였다. 분석 결과 마늘과 양파 혼합즙액으로 처리한 제품에서의 TVB-N 값은 88.2 mg/100 g, TMA와 TBARS는 각각 14.13 mg/100 g과 3.1$\mu$mol/kg으로 여러 처리구 중 가장 낮은 값을 보여주었다. 굴비의 지방산 조성은 30일간 저 장하면서 생조기, 염장조기, 마늘과 양파 혼합즙액을 처리한 염장조기에 대하여 지방산의 변화를 살펴본 결과 생조기와 굴비 모두 포화지방산의 비율은 32∼35%로 나타났으며, 포화지방산 중 가장 많은 비율을 차지하는 것은 palmitic acid로 21∼23%였다. 불포화지방산 중 이중결합이 1개인 monoenes의 비율은 39∼45%범위로 oleic acid가 가장 많은 비율을 차지하였다. 다가 불포화지방산의 비율은 생조기는 14%였으나 5일 건조한 것은 15∼19%로 나타났다. 저장 30일째 $\omega$-3계 지방산인 docosahexaenoic acid, eicosapentaenoic acid에 있어서 염장 않은 굴비는 7.37%와 3.71%를 보여 주었으나, 물간법에 의한 굴비는 9.46%와4.08%, 마늘 양파 혼합즙액이 함유된 물간법으로 제조된 굴비에서는 9.91%와 4.25%로 높게 나타났다.

Keywords

References

  1. Park YH, Song E, Shin MS, Jhon DY, Hong YH. 1986. Studies on the changes of lipid constituents during Gulbi processing. Korean J Food Sci Technol 18: 485-491
  2. Chung YJ, Kwon JS, Chang YK. 1997. Effects of diets on serum and liver lipid levels and fatty acid composition of liver phospholipids in rats. Korean J Nutr 30: 1140-1152
  3. Yeo YK, Lim AY, Lee JY, Kim HJ, Farkas T, Kim DG. 1998. Eicosapentaenoic and docosahexaenoic acids reduce arachidonic acid release by rat kidney microsomes. J Biochem Molecul Biol 32: 33-38
  4. Sheo HJ. 1999. The antibacterial action on garlic, onion, ginger and red pepper juice. J Korean Soc Food Sci Nutr 28: 94-99
  5. Kumar M, Berwal JS. 1998. Sensitivity of food pathogens to garlic (Allium sativum). J Appl Microbiol 84: 213-215 https://doi.org/10.1046/j.1365-2672.1998.00327.x
  6. Akiko S, Michinori T, Miyako I. 1993. Antibacterial effect of garlic extract on Vibrio parahaemolyticus in fish meat. J Food Hyg Soc Japan 34: 63-67 https://doi.org/10.3358/shokueishi.34.63
  7. Kim YS, Park KS, Kyung KH, Shim ST, Kim HK. 1996. Antibacterial activity of garlic extract against Escherichia coli. Korean J Food Sci Technol 28: 730-735
  8. Duke JA, Bogenschutz-Godwin MJ, Ducellier J, Kuke PA. 2003. CRC hand book of medicinal spices. CRC Press, Boca Raton, FL. p 45-54
  9. Leighton T, Ginther C, Fluss L, Harter WK, Cansado J, Nortario V. 1992. Molecular characterization of quercetin and quercetrin glycosides in Allium vegetables, phenolic compounds in food and their effects on health II. ACS, Washington DC. p 221
  10. Bang HA, Cho JS. 1998. Antioxidant effects on various solvent extracts from onion peel and onion flesh. J Korean Dietetic Assoc 4: 14-19
  11. Kwak HJ, Kwon YJ, Jeong PH, Kwon JH, Kim HK. 2000. Physiological activity and antioxidantative effect of methanol extract from onion (Allium cepa L.). J Korean Soc Food Sci Nutr 29: 349-355
  12. Park GB, Hur SJ, Lee JR, Lee JI, Kim YH, Ha YL, Joo ST. 2000. Effects of onion peel components on lipid oxidation and the changes of color in press ham. J Korean Soc Food Sci Anim Resources 20: 93-100
  13. Pratt DE. 1976. Role of flavones and related compounds in retarding lipid oxidative flavor changes in foods. In Phenolic, sulfur and nitrogen compound in food flavors. Charalambous G, Kats I, eds. ACS, Washington DC
  14. Malle P, Poumeyrol M. 1989. A new chemical criterion for the quality control of fish: trimethylamine/total volatile basic nitrogen. J Food Prot 52: 419-423 https://doi.org/10.4315/0362-028X-52.6.419
  15. AOAC. 2000. Official methods of analysis. 17th ed. Association of official analytical chemists, Washington DC. Chapter 35, p 9
  16. Tarladgis BG, Watts BM, Younathan MT. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc 37: 44-48 https://doi.org/10.1007/BF02630824
  17. Rhee KS. 1978. Minimization of futher lipid peroxidation in the distillation 2-thiobarbituric acid test of fish and meat. J Food Sci 43: 1776-1778, 1781 https://doi.org/10.1111/j.1365-2621.1978.tb07411.x
  18. Folch J, Lees M, Sloane Stanley GH. 1957. A simple method for the isolation and purification of total lipids from animal tissnes. J Biol Chem 226: 497-509
  19. Maxwell RJ, Marmer WN. 1983. Fatty acid analysis: phospholipid-rich analysis. Lipids 18: 453-459 https://doi.org/10.1007/BF02535785
  20. Min OR, Shin MS, Jhon DY, Hong YH. 1988. Changes in amines, formaldehydes and fat distribution during Gulbi processing. Korean J Food Sci Technol 20: 125-132
  21. Silvia TM, Miller EE, Pratt EE. 1984. Chia seeds as a source of natural lipid antioxidants. Am Oil Chem Soc 61: 918-924
  22. Rhim KJ, Lee SK, Park DK, Rhee MS, Lee JK. 2000. Inhibitory effects of garlic extracts on the nitrosation. J Korean Soc Agric Chem Biotechnol 43: 110-115
  23. Jo KS, Kim HK, Ha JH, Park MH, Shin HS. 1990. Flavor compounds and storage stability of essential oil from garlic distillation. Korean J Food Sci Technol 22: 840-845
  24. Lee YK, Lee HS. 1990. Effects of onion and ginger on the lipid peroxidation and fatty acid composition of mackerel during frozen storage. J Korean Soc Food Nutr 19: 321- 329
  25. Kim KH, Kim KS. 1993. Effect of treatment with garlic or lemon juice on lipid oxidation and color difference during the storage of mackerel pike. Korean J Soc Food Sci 9: 94-98

Cited by

  1. Changes in the Chemical Characteristics ofGulbi, Salted and Dried Yellow Corvenia, During Drying at Different Temperatures vol.19, pp.3-4, 2010, https://doi.org/10.1080/10498850.2010.517619
  2. The Effect of Salting Conditions on Formation of Cholesterol and Cholesterol Oxides During Gulbi Processing and Storage vol.37, pp.2, 2008, https://doi.org/10.3746/jkfn.2008.37.2.251
  3. 산천어(Oncorhynchus masou)의 함유성분 분석 vol.37, pp.7, 2004, https://doi.org/10.3746/jkfn.2008.37.7.886
  4. 양파즙 첨가 식빵의 특성과 저장 효과 vol.19, pp.6, 2009, https://doi.org/10.5352/jls.2009.19.6.781
  5. 알코올 발효과정 중 양파착즙액 휘발성 향기성분 변화 vol.30, pp.1, 2004, https://doi.org/10.9799/ksfan.2017.30.1.120