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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Preparation and Characteristics of Functional Sauce from Shrimp Byproducts

새우 부산물을 이용한 기능성 소스의 제조

  • Heu, Min-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Kyung-Tae (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hye-Suk (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Yeum, Dong-Min (Dept. of Food Processing and Baking, Yangsan College) ;
  • Lee, Tae-Gee (Dept. of Hotel Culinary & Baking, Namdo Provincial College of Jeonnam) ;
  • Park, Tae-Bong (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 강경태 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김혜숙 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 염동민 (양산대학 식품가공제과제빵과) ;
  • 이태기 (전남도립남도대학 호텔조리제빵과) ;
  • 박태봉 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2007.02.28
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Abstract

The functional sauce from shrimp byproducts (heads, shells and tails) was prepared and examined for its characterization. The results of volatile basic nitrogen (VBN) suggested that shrimp byproducts were suitable materials for preparing functional sauce. The shrimp hydrolysate, which was incubated with Alcalase for 30 min, showed excellent yield and ACE inhibitory activity. The concentrated sauce from shrimp byproduct was high in crude protein, while low in VBN content and salinity when compared to commercial shrimp sauce. The total amino acid content (23,095.2 mg/100 mL) of concentrated sauce from shrimp byproduct was higher than that (4,582.5 mg/100 smL) of commercial shrimp sauce; also, the major amino acids were glutamic acid, aspartic acid, arginine and lysine. The free amino acid content and taste value of concentrated sauce from shrimp byproduct were 2,705.5 mg/100 mL and 81.0, respectively. The results on the taste value of concentrated sauce from shrimp byproducts suggested that the major taste active compounds among free amino acids were glutamic acid and aspartic acid.

새우 가공부산물을 효율적으로 이용할 목적으로 소스를 제조하였으며, angiotensin I converting enzyme(ACE) 저해능과 성분특성에 대하여 조사하였다. 새우 가공부산물로부터 제조한 소스의 선도는 휘발성염기질소의 함량으로부터 적합성이 인정되었다. Alcalase로 30분 반응시켜 제조한 새우 소스의 수율은 53.5%를 나타내었고, ACE 저해능은 70.1%를 나타내었다. 새우 가수분해물 농축 소스는 시판 액젓과 비교하여 단백질 함량이 18.7%가 높았고, 휘발성염기질소 함량 및 염도의 경우 각각 24.0 mg/100 mL 및 9.0%가 낮았다. 새우 가수분해물 농축 소스의 총 아미노산 함량은 23,095.2 mg/100 mL이었고 주요 아미노산으로는 glutamic acid, aspartic aicd, arginine 및 lysine 등이었다. 유리아미노산 함량은 새우 가수분해물 농축 소스(2,705.5 mg/100 mL)가 시판 액젓(1,407.7 mg/100 mL)에 비하여 높았으나, taste value는 새우 가수분해물 농축 소스(81.0)와 시판 액젓(81.7) 간에 차이가 없었다. Taste value의 결과로 보아 새우 가수분해물 농축 소스의 맛에 관여하는 주요 아미노산은 aspartic acid와 glutamic acid로 판단되었다. 이상의 결과로부터 새우 가수분해물 농축 소스는 고가의 새우 액젓의 대용품으로 이용 가능하리라 판단되었다.

Keywords

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