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 Tang from Conger Eel By-products

붕장어 부산물로 제조한 붕장어탕의 식품학적 특성

  • Heu, Min-Soo (Division of Marine Life Science, Gyeongsang National University) ;
  • Lee, Take-Sang (Division of Marine Life Science, Gyeongsang National University) ;
  • Kim, Hye-Suk (Division of Marine Life Science, Gyeongsang National University) ;
  • Jee, Seung-Joon (Division of Marine Life Science, Gyeongsang National University) ;
  • Lee, Jae-Hyoung (Division of Marine Life Science, Gyeongsang National University) ;
  • Kim, Hyung-Jun (Division of Marine Life Science, Gyeongsang National University) ;
  • Yoon, Min-Seok (Division of Marine Life Science, Gyeongsang National University) ;
  • Park, Shin-Ho (Division of Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Division of Marine Life Science, Gyeongsang National University)
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 이택상 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김혜숙 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 지성준 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 이재형 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김형준 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 윤민석 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 박신호 (경상대학교 해양산업연구소) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2008.04.30
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Abstract

For the effective use of the conger eel by-products, such as head and frame, Tang, which is the Korean-type soup, from conger eel by-products (TCEB) was developed and its food component characterization was compared with that of commercial Chueotang, loach Tang. According to the results of viable cells and coliform group of TCEB heated at $115^{\circ}C$ for various times, the reasonable $F_0$ value was 8 min. The proximate composition of TCEB was 90.7% for the moisture, 4.8% for the protein, 2.6% for the lipid, and 1.5% for the ash. The extractive-nitrogen content of TCEB was 243.1 mg/100 g, which was higher than that of commercial Chueotang, 208.0 mg/100 g. The total amino acid content of TCEB was 4,310 mg/100 g and its major amino acids were glutamic acid (637.3 mg/100 g, 14.8%), glycine (409.1 mg/100 g, 9.5%) and alanine (404.4 mg/100 g, 9.3%). TCEB was not felt in the sensual fish odor and its sensual taste was good. The health functional properties for health of TCEB were 1.29 as a PF (protection factor) for antioxidative activity and 39.4% for angiotensin Ⅰ converting enzyme (ACE) inhibiting activity.

붕장어 가공부산물인 머리와 frame를 효율적으로 이용하기 위한 일련의 연구로 붕장어 부산물을 이용한 붕장어탕의 개발을 시도하였고, 아울러 이의 식품성분 특성에 대하여도 살펴보았다. 살균조건 및 가온일수에 따른 붕장어탕의 저장성 부여를 위한 최적 살균조건은 $F_0$ value=8분으로 판단되었다. 붕장어탕의 일반성분은 수분의 경우 90.7%, 조단백질의 경우 4.8%, 조지방의 경우 2.6%, 조회분의 경우 1.5%를 나타내었다. 붕장어탕의 엑스분 질소 함량은 243.1 mg/100g으로 시판 추어탕의 208.0 mg/100 g보다 높았다. 붕장어탕의 총 아미노산 함량은 4,310 mg/100 g이었고, 주요 구성아미노산은 glutamic acid(637.3 mg/100 g, 14.8%), glycine(409.1 mg/100 g, 9.5%) 및 alanine(404.4 mg/100 g, 9.3%)등이었다. 붕장어탕은 관능적인 비린내는 거의 감지되지 않았고, 맛은 우수하였으며, 항산화능이 인정되었으나 ACE 저해능은 크게 기대할 수 없었다.

Keywords

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