DOI QR코드

DOI QR Code

Component Analysis of Masou Salmon (Oncorhynchus masou)

산천어(Oncorhynchus masou)의 함유성분 분석

  • Oh, Hyun-Taek (Dept. of Food Science and Biotechnology, School of Biotechnology) ;
  • Kim, Soo-Hyun (Dept. of Food Science and Biotechnology, School of Biotechnology) ;
  • Yoo, Su-Jung (Dept. of Food Science and Biotechnology, School of Biotechnology) ;
  • Choi, Hyun-Jin (Dept. of Food Science and Biotechnology, School of Biotechnology) ;
  • Chung, Mi-Ja (Nutraceutical Bio Brain Korea 21 Project Group, Kangwon National University) ;
  • Ham, Seung-Shi (Dept. of Food Science and Biotechnology, School of Biotechnology)
  • 오현택 (강원대학교 BT특성화학부(대학) 식품생명공학) ;
  • 김수현 (강원대학교 BT특성화학부(대학) 식품생명공학) ;
  • 유수정 (강원대학교 BT특성화학부(대학) 식품생명공학) ;
  • 최현진 (강원대학교 BT특성화학부(대학) 식품생명공학) ;
  • 정미자 (강원대학교 BK21 사업단(뉴트라슈티컬 바이오)) ;
  • 함승시 (강원대학교 BT특성화학부(대학) 식품생명공학)
  • Published : 2008.07.31

Abstract

Levels of minerals, vitamin, amino acids, fatty acids and chemical compositions were determined in the fleshy parts that are used for food. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of masou salmon were $73.6{\pm}0.4$, $17.7{\pm}0.3$, $3.3{\pm}0.2$, $1.3{\pm}0.1$ and $4.1{\pm}0.2%$, respectively. Potassium was the highest followed by phosphorus, calcium and sodium. The vitamin C and E levels in masou salmon were 600 and $200\;{\mu}g/100\;g$, respectively. Sixteen amino acids were detected and essential amino acids among them are threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine, arginine, and histidine. Oleic acid was the most abundant fatty acid in masou salmon and polyunsaturated fatty acids were EPA, DHA, linoleic acid, $\alpha$-linolenic acid, $\gamma$-linolenic acid and arachidonic acid. These results may offer a scientific basis for the commercial use of masou salmon.

산천어를 식이로 사용하는 부분만을 취하여 일반성분, 무기질, 비타민, 아미노산 및 지방산 함량을 분석하였다. 수분, 조단백질, 조지방, 조회분 그리고 탄수화물 함량이 각각 $73.6{\pm}0.4$, $17.7{\pm}0.3$, $3.3{\pm}0.2$, $1.3{\pm}0.1$ 그리고 $4.1{\pm}0.2%$이었다. 분석한 무기질 중에는 칼슘 함량이 가장 높았고 다음은 인, 칼슘, 나트륨, 철 순으로 높은 함량을 나타내었다. 산천어에 함유된 비타민 C와 E는 각각 600와 $200\;{\mu}g/100\;g$이었다. 16종류의 아미노산이 검출되었으며 그들 중에 필수아미노산은 threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine, arginine, 그리고 histidine이었다. Oleic acid가 산천어의 가장 풍부한 지방산이고 불포화지방산으로는 EPA, DHA, linoleic acid, $\alpha$-linolenic acid, $\gamma$-linolenic acid, and arachidonic acid를 함유하고 있었다. 이 연구 결과들은 산천어를 상업적으로 이용하기 위한 유용한 과학적 기초 자료를 제공하여 주는 것이라고 생각된다.

Keywords

References

  1. Ham SS, Oh HT, Kim SH, Yoo SJ. 2007. The antimutagenic effects and cytotoxic activities of Agaricus blazei murill mycelium extracts and fractions. J East Asian Soc Dietary Life 17: 563-570
  2. Choi JW, Ryu DY, Kim YK, Hong EG, Kwun MS, Han JS. 2000. Extraction and purification of bioactive materials from Agaricus blazei fruitiong bodies. Kor J Biotechnol Bioeng 15: 293-298
  3. 정두일, 이한수, 김평현, 전계택, 김채웅, 김병철, 이세원, 김경훈. 2005. 바이오의학특론. 강원대학교 출판부, 춘천. p 8-25
  4. Miquel J, Quintanilha AT, Weber H. 1989. Handbook of free radicals and antioxidants in biomedicine. CRC press, New York. Vol I, p 223
  5. Time. 2002. 10 Foods that pack a wallop. New York Time, Monday, January, 21
  6. 이종례. 1991. 한.영.일 수산물 식물영사전. 현대해양사, 서울. p 112
  7. 최기철. 1993. 우리 민물고기 백가지. 현암사, 서울. p 484-487
  8. 김인배. 1974. 한국산 담수어류. 태화출판사, 서울. p 40-41
  9. Ko JY. 2007. A comparative study on behavioral analysis and WTP by local festival types. PhD Dissertation. Kangwon National University, Chuncheon. p 12-15
  10. Lee S, Ko JY, Shin HJ. 2007. An analysis of purchasing patterns of local agricultural produces by truncating the WTP-Focusing on tourists in cherry salmon festival. Kor J Tour Agric 14: 183-196
  11. Jeon SR. 1992. Morphological and distributional studies on the Oncorhynchus masou masou (Pisces: Salmonidae) from Korea. J Basic Sci 6: 1-15
  12. Sohn SG, Park MA, Lee SD. 1991. Studies on a viral disease of masu salmon, Oncorhynchus masou-Ⅰ-A histopathological study on masu salmon fry. J Fish Pathol 4: 79-85
  13. Park IS, Zhang CI. 1994. Morphometrical differences between diploid and induced triploid cherry salmon, Oncor hynchus masou. Kor J Ichthyol 6: 206-221
  14. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. p 9, 22, 49-59
  15. Lee BY, Park EM, Kim EJ, Choi HD, Kim IH, Hwang JB. 1996. Analysis of chemical components of Korean loquat (Eriobotrya japonica Lindl.) fruit. Korean J Food Sci Technol 28: 428-432
  16. Kim SY, Ryu CH. 1995. Studies on the nutritional components of purple sweet potato (Ipomoea batatas). Korean J Food Technol 27: 819-825
  17. Ivanovic D, Popovic A, Radulovic D, Medenica M. 1999. Reversed-phase ion-pair HPLC determination of some water-soluble vitamins in pharmaceuticals. J Pharm Biomed Anal 18: 999-1004 https://doi.org/10.1016/S0731-7085(98)00109-5
  18. Lee YC, Hwang KH, Han DH, Kim SD. 1997. Compositions of Opuntia ficus-indica. Korean J Food Sci Technol 29: 847-853
  19. Kwak BM, Lee KW, Ahn JH, Kong UY. 2004. Simultaneous determination of vitamin A and E in infant formula by rapid extraction and HPLC with photodiode array detection. Korean J Food Sci Technol 36: 189-195
  20. Waters Associates. 1983. Official method of amino acid analysis. In Amino acid analysis system of operators manual of the Waters Associates. Milford, MA, USA. p 37
  21. Bligh EG, Dyer WJ. 1959. A rapid methods of total lipid extraction and purification. Can J Biochem Physil 37: 911-917 https://doi.org/10.1139/o59-099
  22. Folch J, Lee M, Sloane Stanley GH. 1957. A simple methods for the isolation and purification of total lipids from animal tissues. J Biol Chem 226: 497-509
  23. Metcalfe LD, Schmitz AA. 1961. The rapid preparation of fatty acid esters for gas chromatographic analysis. Anal Chem 33: 363-364 https://doi.org/10.1021/ac60171a016
  24. Shim TH, Han KS, Lee TJ, Cheong EH, Lee HK. 1994. Composition of lipid and amino acid in Semisulcospira gottschei tissues. J Food Hyg Saf 9: 81-87
  25. 농촌진흥청 농촌자원개발연구소. 2006. 식품성분표. 제7개정판. 농촌진흥청 출판부, 수원. p 276-496
  26. Kim YT. 1993. Enzymatic studies on vitamin B6 metabolism. J Fish Pathol 6: 133-142
  27. FAO. 1991. Amino acid content of food and biological data on protein. Rome, Italy
  28. Kim KS, Lee EH. 1986. Food components of wild and cultured fresh water fishes. Bull Kor Fish Soc 19: 195-211
  29. Choi JH, Lim CH, Choi YJ, Byun DS, Kim CM, Oh SK. 1986. Comparison of protein and amino acid in wild and cultured eels. Bull Kor Fish Soc 19: 60-66
  30. Shin MJ, Kim JM. 2004. Effect of garlic and onion juice on fatty acid compositions and lipid oxidation in Gulbi (salted and semi-dried yellow croaker). J Korean Soc Food Sci Nutr 33: 1337-1342 https://doi.org/10.3746/jkfn.2004.33.8.1337

Cited by

  1. Masou salmon (Oncorhynchus masou) ethanol extract decreases 3-hydroxy-3-methylglutaryl coenzyme A reductase expression in diet-induced obese mice vol.29, pp.2, 2009, https://doi.org/10.1016/j.nutres.2008.11.006
  2. Seasonal Variation in the Nutritional Composition of the Muscle of Mandarin Fish Siniperca scherzeri vol.49, pp.6, 2016, https://doi.org/10.5657/KFAS.2016.0785
  3. Component Analysis and Antioxidant Activity of Adenophora triphylla vol.38, pp.3, 2009, https://doi.org/10.3746/jkfn.2009.38.3.274
  4. 산천어(Oncorhynchus masou) 에탄올 추출물의 in vitro 및 in vivo에서 항암활성 vol.38, pp.2, 2008, https://doi.org/10.3746/jkfn.2009.38.2.142