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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Different Drying Methods on Fatty Acids, Free Amino Acids, and Browning of Dried Alaska Pollack

명태건조방법에 따른 갈변화 관련 물질의 변화

  • Choi, Hee-Sun (Food Science Institute, School of Food and Life Science, Inje University) ;
  • Kim, Jong-Hwan (Food Science Institute, School of Food and Life Science, Inje University) ;
  • Kim, Jae-Cherl (Food Science Institute, School of Food and Life Science, Inje University)
  • 최희선 (인제대학교 식품과학연구소, 식품생명과학부) ;
  • 김종환 (인제대학교 식품과학연구소, 식품생명과학부) ;
  • 김재철 (인제대학교 식품과학연구소, 식품생명과학부)
  • Published : 2007.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Changes in composition of fatty acids and free amino acids in three differently dried Alaska pollack (sun dried, naturally cyclic freeze-thaw dried, and 1-year-aged cyclic freeze-thaw dried Alaska pollack (Hwangtae)) were investigated to correlate them with browning reactions in drying and aging Alaska pollack. Major fatty acids of the sun dried Alaska pollack were palmitic acid, oleic acid, and eicosapentaenoic acid (EPA), and those in the Hwangtae were palmitic acid, oleic acid, and gondoic acid. Hwangtae showed the lowest amount of polyunsaturated fatty acids among the three types of dried Alaska pollack. Free amino acids content of sun dried Alaska pollack was higher than that of the cyclic freeze-thaw dried Alaska pollack and Hwangtae. Lesser amount of histidine in Hwangtae (0.02%) than that in the cyclic freeze-thaw dried Alaska pollack (0.087%) may indicate the degradation of histidine due to the browning reaction in aging the cyclic freeze-thaw dried Alaska pollack. Significant changes in compositions of fatty acids and free amino acids among the dried products revealed the browning reaction resulted from carbonyl compounds produced by decomposition of lipid hydroperoxides and free amino acids. Aging the cyclic freeze-thaw dried Alaska pollack for a year contributed to the development of browning.

건조된 명태들은 전반적으로 다가불포화지방산이 감소하고 단일불포화지방산은 증가하는 경향을 보였다. 특히 주기적인 자연냉동과 해동을 반복하면서 건조된 명태(미숙성황태)를 장기간 숙성하여 완성한 황태의 지방산 조성은 북어나 미숙성황태와 비교해 볼 때, 원료시료(명태)간의 차이를 감안하더라도 특징적인 차이를 보였다. 총 유리아미노산 함량도 황태가 북어나 미숙성황태보다 낮게 나타나 불포화지방산과 유리아미노산의 반응에 의한 점진적인 갈변화 현상을 설명해 주는 것으로 판단된다. 황태의 수용성 갈변물질은 주로 숙성단계에서 많이 형성되는 것으로 추정되었다.

Keywords

References

  1. Cho JS. 1979. Browning development and inhibition in food. Food Sci 12: 10-14 https://doi.org/10.1111/j.1365-2621.1947.tb16390.x
  2. Pokorny J, El-Zeany BA, Janicek G. 1974. Browning reactions of oxidized fish lipids with proteins. Proc IV Int Congr Food Sci Technol 1: 217-223
  3. Fujimoto K. 1970. Lipid oxidation and oxidized oil stain of aquatic products. Bull Japan Soc Sci Fish 36: 850-853 https://doi.org/10.2331/suisan.36.850
  4. Pokorny J, El-Zeany BA, Luan NT, Janicek G. 1976. Nonenzymic browning. XV. Effect of unsaturation on browning reactions of oxidized lipids with protein. Z Lebensm Unters -Forsch 161: 271-272 https://doi.org/10.1007/BF01105814
  5. Dillard CJ, Tappel AL. 1973. Fluorescent products from reaction of peroxidizing polyunsaturated fatty acids with phosphatidyl ethanolamine and phenylalanine. Lipids 8: 183-189 https://doi.org/10.1007/BF02544632
  6. Yong SH, Karel M. 1978. Reactions between peroxidizing lipids and histidyl residue analogues: enhancement of lipid oxidation and browning by 4-methylimidazole. Lipids 13: 1-5 https://doi.org/10.1007/BF02533359
  7. Roubal WT. 1971. Free radicals, malonaldehyde and protein damage in lipid-protein systems. Lipids 6: 62-64 https://doi.org/10.1007/BF02536377
  8. Fujimoto K, Maruyama M, Kaneda R. 1968. Studies on the brown discoloration of fish products. I. Factors affecting the discoloration. Bull Japan Soc Sci Fish 34: 519-523 https://doi.org/10.2331/suisan.34.519
  9. Gardner HW. 1979. Lipid hydroperoxide reactivity with proteins and amino acids: a review. J Agric Food Chem 27: 220-229 https://doi.org/10.1021/jf60222a034
  10. Gillian S, Michael H. 1991. Browning of salted sun-dried fish. J Sci Food Agric 55: 291-301 https://doi.org/10.1002/jsfa.2740550214
  11. Schreiber GA, Schulzki G, Spiegelberg A, Helle N, Bogl KW. 1994. Evaluation of a gas chromatographic method to identify irradiated chicken, pork, and beef by detection of volatile hydrocarbons. J AOAC Int 77: 1202-1217
  12. Chin SF, Liu W, Storkson JM, Ha YL, Pariza MW. 1992. Dietary sources of conjugated dienoic isomers of linoleic acid, a newly recognized class of anticarcinogens. J Food Compos Anal 5: 185-197 https://doi.org/10.1016/0889-1575(92)90037-K
  13. Chung CY, Toyomizu M. 1968. Studies on discoloration of fish products. V. Mechanism of rusting in amino acid reducing sugar-lipid system. Bull Japan Soc Sci Fish 34: 857-862 https://doi.org/10.2331/suisan.34.857
  14. Oh KS. 1994. Changes in lipid components of pollack during sun-drying. Korean J Food Sci Technol 26: 123-126
  15. Kim CI. 2001. Development of nutrient database: 1. Fatty acid composition of foods. In Data bases set-up for nutritional value in foods. Korea Health Industry Development Institute (KHIDI), Seoul. p 141-143
  16. Lee KH, Suh JS, Jeong IH, Song SH, Lee JH, Ryu HS. 1987. Lipid oxidative browning in dried fish meat. 1. Oxidation of fish oil and browning. Bull Korean Fish Soc 20: 33-40
  17. Lee HI, Park YH. 1985. Effect of relative humidity on the changes of lipids in freeze-dried fish during storage. Bull Korean Fish Soc 18: 519-528
  18. Waissbluth MD, Guzman L, Plachco FP. 1971. Oxidation of lipids in fish meal. J Am Oil Chem Soc 48: 420-424 https://doi.org/10.1007/BF02637366
  19. Kolakowska A, Zienkowicz L, Domiszewski Z, Bienkiewicz G. 2006. Lipid changes and sensory quality of whole-and gutted rainbow trout during storage in ice. Acta Ichthyol Piscatoria 36: 39-47 https://doi.org/10.3750/AIP2006.36.1.06
  20. Lee EH, Han BH, Kim YG, Yang ST, Kim KS. 1972. Studies on the processing method and taste compounds of dehydrated Alaska pollack. 1. Changes of nucleotides and their related compounds and free amino acid composition of Alaska pollack during hot-air dehydration. Bull Pusan Fish Coll 12: 25-36
  21. Konosu S, Hashimoto Y. 1959. Change of free amino acids during the manufacturing process of 'KATSUWOBUSHI' (DRIED BONITO). Bull Japan Soc Sci Fish 25: 307-311 https://doi.org/10.2331/suisan.25.307
  22. Nicolas L, Frederic J, Victurnien F, Pierre L. 2004. A novel colorimetry analysis used to compare different drying fish processes. Food Control 15: 327-334 https://doi.org/10.1016/S0956-7135(02)00119-6
  23. El-Zeany BA. 1975. Oxidized lipids-proteins browning reactions. I. Reaction of aldehydes with amino acids and proteins. Egypt J Food Sci 3: 81-89
  24. Leake L, Karel M. 1985. Nature of fluorescent compounds generated by exposure of protein to oxidizing lipids. J Food Biochem 9: 117-136 https://doi.org/10.1111/j.1745-4514.1985.tb00343.x
  25. Pokorny J. 1981. Browning from lipid-protein interactions. Prog Fd Nutr Sci 5: 421-428

Cited by

  1. Drying of Alaska Pollack in Controlled Conditions to Identify Major Factors for Textural Properties of Hwangtae vol.39, pp.12, 2010, https://doi.org/10.3746/jkfn.2010.39.12.1903
  2. Manufacture of Spent Layer Chicken Meat Products by Natural Freeze-Drying during Winter vol.30, pp.2, 2010, https://doi.org/10.5851/kosfa.2010.30.2.277
  3. 황국곰팡이를 이용한 갈색거저리 발효액의 특성 및 조미소재 이용가능성 탐색 vol.49, pp.3, 2007, https://doi.org/10.9721/kjfst.2017.49.3.286
  4. 국내 시판 주요 건제품의 영양 특성 vol.52, pp.3, 2007, https://doi.org/10.5657/kfas.2019.0209