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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Development and Food Component Characteristics of Canned Boiled Rainbow Trout

송어 보일드 통조림의 개발 및 식품학적 성분 특성

  • Kang, Kyung-Tae (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry) ;
  • Kim, Hyung-Jun (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry) ;
  • Lee, Take-Sang (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry) ;
  • Kim, Hye-Suk (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry) ;
  • Heu, Min-Soo (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Hwang, Na-Ae (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Ha, Jin-Hwan (Dept. of Food Bioengineering, Cheju National University) ;
  • Ham, Joon-Sik (WongBok Trout Farm) ;
  • Kim, Jin-Soo (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry)
  • 강경태 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 김형준 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 이택상 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 김혜숙 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 허민수 (경상대학교 식품과학과/해양산업연구소) ;
  • 황나에 (경상대학교 식품과학과/해양산업연구소) ;
  • 하진환 (제주대학교 식품생명공학과) ;
  • 함준식 (원복송어양식장) ;
  • 김진수 (경상대학교 해양식품생명공학과/해양산업연구소)
  • Published : 2007.08.30
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Abstract

To expand the use of rainbow trout, the preparation of canned rainbow trout was conducted and the characteristics were also examined. Canned boiled rainbow trout was low in moisture, while high in lipid and ash compared to commercial canned salmon. There was no difference in the protein content between two kinds of canned fish. The contents of free amino acid and total amino acid of canned boiled rainbow trout were 330.9 mg/100 g and 18.2 g/100 g, respectively, and the major amino acids were glutamic acid (68.6 mg/100 g) and anserine (124.1 mg/100 g) in free amino acid and glutamic acid (18.0%), aspartic acid (8.6%), lysine (8.4%) and leucine (8.9%) in total amino acid. The mineral contents of canned boiled rainbow trout were 123.3 mg/100 g for potassium, 271.3 mg/100 g for calcium, 40.3 mg/100 g for magnesium, 2.4 mg/100 g for ferrous and 244.3 mg/100 g for phosphorus. The fatty acid composition of canned boiled rainbow trout was the highest (43.7%) in polyenoic acid, followed by monoenoic acid (28.8%) and saturated acid (27.5%) and their main fatty acids were 16:0 (18.4%), l8:1n-9 (20.6%), l8:2n-6 (17.3%) and 22:6n-3 (12.7%), respectively.

송어의 용도 확대에 의한 어민 소득 증대를 목적으로 송어를 이용한 통조림 제품의 개발을 시도하였다. 송어 통조림의 일반성분은 수분이 71.5%, 단백질이 18.2%, 지방이 3.1% 및 회분이 4.5%로, 시판 연어 통조림에 비하여 수분의 경우 약간 낮았고, 단백질의 경우 차이가 없었으며, 지방 빛 회분의 경우 높았다. 송어 통조림의 유리아미노산 및 총 아미노산의 총 함량은 각각 330.9 mg/100 g 및 18.2 g/l00 g이었고, 주요 아미노산은 유리 아미노산의 경우 glutamic acid(68.6 mg/100 g, 20.7%) 및 anserine(124.1 mg/100 g, 37.5%) 등이었으며, 총 아미노산의 경우 glutamic acid(18.0%), aspartic acid(8.6%), lysine(8.4%) 및 leucine(8.9%)등이었다. 송어 통조림의 무기질 함량은 칼륨이 123.3 mg/100 g, 칼슘이 271.3 mg/100 g, 마그네슘이 40.3 mg/100 g, 철이 2.4 mg/100 g 및 인이 244.3 mg/100 g으로, 송어 통조림을 100 g 섭취하는 경우 한국 성인 1일 영양 섭취량(칼슘 및 인: 모두 700 mg, 철: 12 mg)과 비교하여 보면 칼슘의 경우 38.8%를, 인의 경우 34.9%를, 그리고 철의 경우 20%를 섭취하는 효과가 있어 송어 통조림의 섭취에 의한 무기질 보강 효과는 기대할 수 있으리라 판단되었다. 송어 통조림의 지방산 조성은 폴리엔산이 43.7% 로 가장 높았고, 다음으로 모노엔산(28.8%) 및 포화산(27.5%)의 순이었으며, 주요 구성 지방산으로는 16:0(18.4%), 18:1n-9(20.6%), 18:2n-6(17.3%) 및 22:6n-3(12.7%) 등이었다.

Keywords

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