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 Seafood Cooking Drips

수산 자숙액의 식품성분 특성

  • Oh, Hyeun-Seok (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Kyung-Tae (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hye-Suk (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Jae-Hyoung (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Jee, Seung-Joon (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Ha, Jin-Hwan (Dept. of Food Bioengineering, Cheju National University) ;
  • Kim, Jin-Soo (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University)
  • 오현석 (경상대학교 식품과학과/해양산업연구소) ;
  • 강경태 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 김혜숙 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 이재형 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 지성준 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 하진환 (제주대학교 식품생명공학과) ;
  • 김진수 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 허민수 (경상대학교 식품과학과/해양산업연구소)
  • Published : 2007.05.30
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Abstract

This study was conducted to investigate on food component characteristics of seafood cooking drips (skipjack tuna cooking drip, octopus cooking drip and oyster cooking drip) as a source of functional seasoning. Heavy metal contents of seafood cooking drips were below food safety level. Among seafood cooking drips concentrated to 5 folds, the crude protein content was the highest (18.1%) in skipjack tuna cooking drip (SCD). The free amino acid content and taste value were higher in SCD than in other seafood cooking drips, and the major free amino acids were glutamic acid and aspartic acid. Total amino acid content of SCD was 16.2 g/100 mL and the major amino acids were glutamic acid (11.9%), proline (9.2%), glycine (9.1%) and histidine (11.5%). SCD in comparison with other seafood cooking drips showed the highest angiotensin I converting enzyme (ACE) inhibitory activity at $IC_{50}$ of 14.1 mg/mL. These results suggested that SCD could be used as a source of functional seasoning.

참치, 굴 및 문어 가공 중 액상 부산물로 발생하는 자숙액의 효율적 이용을 위하여 건강 기능성 조미소재로서 자숙액의 식품성분 특성에 대하여 검토하였다. 5배 농축한 자숙액은 조단백질 함량의 경우 참치 자숙액이 18.2%로 가장 높았고, 다음으로 문어 자숙액 7.4%및 굴 자숙액 6.8%의 순이었으며, 조회분 함량의 경우 굴 자숙액이 10.4%로 가장 높았고, 다음으로 참치 자숙액 8.7% 및 문어 자숙액 4.9%의 순이었다. 중금속 함량의 결과로 미루어 보아 3종의 자숙액 모두가 식품가공 소재로 이용하여도 안전하리라 판단되었다. 유리아미노산과 taste value로 미루어 보아 맛의 강도는 참치 자숙액이 가장 강하리라 판단되었고, 다음으로 문어 자숙액 및 굴 자숙액의 순이었으며, 이들의 맛은 glutamic acid와 aspartic acid에 의하여 좌우되리라 판단되었다. 자숙액의 총 아미노산 함량은 참치 자숙액이 16.2 g/100 mL로 가장 많았고, 다음으로 문어 자숙액 6.3 g/100 mL 및 굴 자숙액 5.9 g/100 mL의 순이었으며, 참치 자숙액의 단백질을 구성하는 총 아미노산의 주요 아미노산으로는 glutamic acid(11.9%), proline(9.2%), glycine(9.1%) 및 histidine(11.5%) 등이었다. 무기질은 참치 자숙액 및 문어 자숙액의 경우 철의 보급원으로 기대되었다. ACE 저해능은 수산 자숙액 중 참치 자숙액이 14.1 mg/mL로 가장 효과가 기대되었으나 일반 수산물 가수분해물에 비하여는 아주 미약하였고, 항산화능의 경우 다소 기대되었다. 이상의 결과로 미루어 3종의 자숙액 중 단백질 및 맛의 강도 등으로 미루어 보아 참치 자숙액의 경우 조미소재로 이용 가능하리라 판단되었고, ACE 저해능과 같은 건강 기능성의 기대를 위해서는 효소처리 등과 같은 후처리 공정 등이 진행되어야 하리라 판단되었다.

Keywords

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