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

  • 제34권3호
  • /
  • Pages.420-426
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  • 2005
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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마늘의 첨가가 저염 멸치젓의 숙성 중 지질성분에 미치는 영향

Effect of Garlic on Lipids of Low Salted Anchovy during Fermentation

  • 권오천 (남해전문대학 호텔조리제빵과) ;
  • 신정혜 (창신대학 호텔조리제빵과) ;
  • 성낙주 (경상대학교 식품영양학과ㆍ농업생명과학연구원)
  • Kwon, O-Chen (Dept. Hotel Curinary Arts ＆ Bakery, Namhae College) ;
  • Shin, Jung-Hye (Dept. Hotel Curinary ＆ Bakery, Changshin College) ;
  • Sung, Nak-Ju (Dept. Food Science and Nutrition, and Institute of Agriculture ＆ Life Science, Gyeongsang National University)
  • 발행 : 2005.03.01
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초록

마늘이 저염 멸치젓 숙성 중 지질 성분의 변화에 미치는 영향을 분석하기 위하여 생멸치 중량에 식염을 20% 첨가한 멸치젓을 대조군으로 하고 실험군은 식염을 각각 10% 첨가한 후 마늘 분쇄 물과 즙의 첨가량을 2, 5, 8, 10%로 달리하여 제조한 후 숙성 30, 60, 90, 110일에 시료를 취하여 분석하였다. pH는 숙성기간이 경과할수록 점차 상승하여 숙성 110일에는 6.2 -6.7로 중성화되었다. 과산화물가는 숙성기간동안 일정하게 증가하다가 다시 감소하는 경향을 나타내었는데 식염을 10% 첨가한 실험군들은 숙성 60일경에 최고로 증가한 후 점차 감소하는 경향이었다. 모든 실험군에서 TBARS는 숙성 90일까지는 증가하였으나 그 이후부터는 급격히 감소하는 경향을 나타내었고 마늘 분쇄 물과 즙을 10%씩 첨가한 경우 숙성 90일의 TBARS 함량은 각각 13.0과 14.4MA (㎎/㎏)으로 대조군의 약 77%, 마늘 무첨가 식염 10%군에 비해서는 약 58%에 불과하였다. 멸치젓 지방산의 조성비는 16:0, 18:1, 16:1, 20:5, 20:6 및 14:0순으로 나타났으며, 이들 지방산이 총 지방산의 약 80%를 차지하였다. 지방산 조성비는 숙성기간의 경과에 따른 차이를 보이지는 않았고 숙성 110일에 다 불포화지방산의 함량이 다소 감소하는 경향을 나타내었다.

In this study, anchovy were prepared with two different salt concentration of 20% and 10% which added 2, 5, 8 and 10% of grind garlic (LAS 1, 2, 3, 4) and garlic juice (LSB 1, 2, 3, 4), respectively. The experimental samples were fermented during 30, 60, 90, 110 days, which were analyzed pH, peroxide value, TBARS (thiobarbituric acid reactive substances) and fatty acid. pH increased as fermentation-period goes by. 110th day of fermentation, pH was neutralized at pH 6.2-6.7. Peroxide value in the 10% salt added groups reach the highest point at 60 days fermentation, and then decreased during its fermentation. TBARS increased until 90 days fermentation and then decreased remarkably in all groups. At 90 days fermentation, TBARS contents were 13.0 and 14.4 MA (㎎/㎏) in 10% grind garlic added group (LSA4) and 10% garlic juice added group (LSB4), respectively. The major composition of fatty acids were 16:0, 18:1, 16:1,20:5, 20:6 and 14:0, in order. These fatty acids were 80% of total fatty acids. The fatty acid composition ratio was little increased and decreased during fermentation period, and polyunsaturated fatty acid decreased a little at 110 days.

키워드

참고문헌

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피인용 문헌

  1. Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.188
  2. Changes of Physicochemical Properties of Salted-Fermented Anchovy Meat Engraulis japonica with Different Salt Content During Fermentation at 15℃ vol.27, pp.5, 2015, https://doi.org/10.13000/JFMSE.2015.27.5.1457