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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Food Component Characteristics of Red-tanner Crab (Chionoecetes japonicus) Paste as Food Processing Source

식품가공소재로서 게 페이스트의 식품성분 특성

  • Kim, Hye-Suk (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Chan-Ho (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Choi, Seung-Geal (Daejung Fishery Co., LTD.,) ;
  • Han, Byung-Wook (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Kyung-Tae (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Shim, Nam-Hyuk (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Oh, Hyeon-Seok (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University)
  • 김혜숙 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 박찬호 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 최승걸 (대정수산㈜) ;
  • 한병욱 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 강경태 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 심남혁 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 오현석 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 김진수 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 허민수 (경상대학교 해양생물이용학부 해양산업연구소)
  • Published : 2005.08.01
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Abstract

The objective of this study was to investigate the components and nutritional quality of red-tanner crab (Chionoecetes japonicus) paste in order to explore possibility for food processing source such as surimi gel containing crab paste. Yield of crab paste was $30\%$ from whole body after crushing and dehydrating. Crude protein contents $(9.5\%)$ of crab paste was lower than that $(13.1\%)$ of crab muscle, but fat $(0.5\%)$ and ash contents $(8.0\%)$ of paste were higher than $0.2\%\;and\;1.3\%$ of crab muscle, respectively. Volatile basic nitrogen (VBN) content of the crab paste was lower than those of the edible parts. Total amino acid content (9,497mg/l00g) of paste was lower than that (12,980mg/100g) of muscle. Aspartic acid, glutamic acid, lysine and leucine were the predominant amino acids in the protein fraction. The calcium content (6,539mg/l00g) was higher than those of phosphorus (579mg/100g), and potassium (793mg/100g) while manganese and iron were present in trace amounts. Major fatty acids of total lipid were 16:0, 18:1n-9, 20:5n-3 and 22:6n-3, and no difference of composition between paste and muscle. Sensory evaluation showed that scores of color and flavor of $15\%$ substituted surimi gel increased significantly when compared to surimi gel without crab paste (p<0.05). From the above results, the addition of crab paste enhanced nutrition and functionality of surimi gel.

붉은 대게는 소비자의 기호도가 높으나 생산량이 적고, 감소 추세에 있으며 수율이 낮아 이의 완전 이용이 절실하다. 이러한 일면에서 붉은 대게를 보다 효율적으로 이용하고자 붉은 대게 페이스트(paste)의 식품성분 특성 및 게 연제품의 소재로서의 이용가능성을 검토하였다. 붉은 대게 페이스트는 육에 비하여 단백질 함량은 낮았고, 칼슘과 같은 기능성 성분이 다량 함유된 회분 및 조지방은 높았으며, 휘발성 염기질소 함량은 8.4mg/100g으로 가공 원료로 이용 가능한 범위이었다. 또한, 붉은 대게 페이스트의 경우 육에 비하여 구성아미노산 및 지방산 조성은 크게 차이가 없었고, 칼슘함량은 휠씬 많았다. 붉은 대게 페이스트를 surimi에 대하여 $15\%$ 첨가하여 연제품을 제조한 다음, 이를 무첨가 제품에 대하여 색조, 조직감 및 향을 비교한 결과 색조 및 향의 경우 첨가 제품이 우수하였고, 조직감의 경우 두 제품간에 차이가 없었다. 이상의 결과 게 페이스트는 게 연제품의 기호성 증대 이외에 영양 및 기능성 강화 소재로 사용 가능하리라 판단되었다.

Keywords

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