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

Food Component Characteristics of Boiled-Dried Silver-Stripe Round Herring

자건샛줄멸의 식품성분 특성

  • Heu, Min-Soo (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Jae-Hyoung (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyung-Jun (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Jung, In-Kwon (Busan Regional Food & Drug Administration) ;
  • Park, Yong-Seok (Marine and Fisheries Resources Research Institute, Jeju Special Self Governing Province) ;
  • Ha, Jin-Hwan (Dept. of Food Bioengineering, Cheju National University) ;
  • Kim, Jin-Soo (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 이재형 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김형준 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 정인권 (부산지방의품의약품안전청) ;
  • 박용석 (제주특별자치도 해양수산자원연구소) ;
  • 하진환 (제주대학교 식품생명공학과) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2008.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

For the effective use of under-utilized resources, silver-stripe round herring (SSRH), the boiled-dried SSRH was investigated on the food component and sensual characterization. Moisture content and salinity of the boiled-dried SSRH were 27.2% and 7.0%, respectively, which were in the range described in Korean Industrial Standards. In the lipid content of the boiled-dried SSRH, viscera was higher in viscera than muscle. The major fatty acids of the boiled-dried SSRH were 16:0 (23.9%), 18:1n-9 (9.5%), and 22:6n-3 (DHA, 28.5%). The degree of lipid oxidation of the boiled-dried SSRH was similar to that of the boiled-dried anchovy caught in the southern sea. When compared to the boiled-dried anchovies, the boiled-dried SSRH was lower in total content of amino acid, while was higher in calcium and phosphorus contents. The boiled-dried SSRH was higher in taste strength, while was similar in the taste pattern to the boiled-dried anchovies. According to the results of chemical components and sensory evaluation, the boiled-dried SSRH could be substituted for boiled-dried anchovy classified into special grade.

제주특별자치도의 특산품으로 개발한 마른샛줄멸의 효율적 이용, 마케팅 및 규격화를 위한 기초자료로 활용할 목적으로 마른샛줄멸의 식품성분 특성에 대하여 살펴보았고, 아울러 이를 동해안산 및 남해안산 멸치의 식품성분과도 비교, 검토하였다. 자건샛줄멸의 수분함량 및 염도는 각각 27.2% 및 7.0%로 한국산업규격에 적합하였다. 자건샛줄멸의 지질은 근육(건물 당 5.8%)에 비하여 내장(건물 당 15.2%)에 다량 존재하였으며, 이를 구성하는 지방산 중 DHA의 경우 조성비가 28.5%로 상당히 높았다. 자건샛줄멸의 지질산화 정도는 고품질 남해산 자건멸치와 유사한 정도이었다. 자건샛줄멸의 총아미노산 함량은 자건멸치에 비하여 약간 낮았으나, 칼슘과 인의 경우 약간 높았다. 자건샛줄멸의 맛은 강도에 있어서는 자건멸치에 비하여 우수하였으나, 전체적인 경향은 유사하였다. 이상의 이화학적 성분 분석 및 관능적 평가 결과 자건샛줄멸은 고유의 색이 명확하고 표면의 비늘이 유지되어 있어 자건멸치의 고품질 대용품으로 충분히 이용 가능하리라 판단되었다.

Keywords

References

  1. Lee EH, Kim SK, Cho GD. 1997. Nutritional component and health in the fishery resources of the coastal and offshore waters in Korea. Youil Publishing Co., Busan. p 43-46
  2. Ministry of Maritime Affairs and Fisheries. 2008. http://fs.fips.go.kr/main.jsp
  3. Choi Y, Kim JH, Park JY. 2002. Marine fishes of Korea. Kyohak Publishing Co., Ltd., Seoul. p 86
  4. Kim IS, Lee TG, Yeum DM, Cho ML, Park HW, Cho TJ, Heu MS, Kim JS. 2000. Food component characteristics of cold air dried anchovies. J Korean Soc Food Sci Nutr 29: 973-980
  5. Lee EH, Oh KS, Lee TH, Chung YH, Kim SK, Park HY, 1986. Fatty acid content of five kinds of boiled-dried anchovies on the market. Bull Korean Fish Soc 19: 183-186
  6. Lee EH, Kim JK, Jeon JK, Cha YJ, Chung SH. 1981. The taste compounds in boiled-dried anchovy. Bull Korean Fish Soc 14: 194-200
  7. Heu MS, Kim JS. 2002. Comparison of quality among boiled-dried anchovies caught from different sea. J Korean Fish Soc 35: 173-178
  8. Kim JS, Heu MS, Kim HS. 2001. Quality comparison of commercial boiled-dried anchovies processed in Korea and Japan. J Korean Fish Soc 34: 685-690
  9. Cha YJ, Park HS, Cho SY, Lee EH. 1983. Studies on the processing of salt fermented sea foods 4. processing of low salt fermented anchovy. Bull Korean Fish Soc 16: 363-367
  10. Cha YJ, Lee EH. 1985. Studies on the processing of low salt fermented sea foods 5. processing conditions of low salt fermented anchovy and yellow corvenia. Bull Korean Fish Soc 18: 206-213
  11. Cha YJ, Lee EH, Kim HY. 1985. Studies on the processing of low salt fermented sea foods 7. Changes in volatile compounds and fatty acid composition during the fermentation of anchovy prepared with low sodium contents. Bull Korean Fish Soc 18: 511-518
  12. Lee EH, Ha JH, Cha YJ, Oh KS, Kwon CS. 1984. Preparation of powdered dried sea mussel and anchovy for instant soup. J Korean Fish Soc 17: 299-305
  13. Lee HY, Chung BK, Lee JS, Kim PH, Kim JS, Lee EH. 1993. Processing of anchovy-based powder for instant soup packed in the tea bag and the taste compound of its extractives. J Korean Agric Chem Soc 36: 271-276
  14. Lee HY, Chung BK, Son KT, Joo DS, Kim JS, Lee EH. 1993. Quality stability of anchovy-based powder for instant soup packed in the tea bag. J Korean Agric Chem Soc 36: 321-325
  15. Lee EH, Kim JS, Ahn CB, Joo DS, Lee SW, Lim CW, Park HY. 1989. Comparisons in food quality of anchovy snacks and its changes during storage. Bull Korean Fish Soc 22: 49-58
  16. Lee KH, Kim CY, You BJ, Jea YG. 1985. Effects of packing on the quality stability and shelf-life of dried anchovy. J Korean Soc Food Sci Nutr 14: 229-234
  17. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of official analytical chemists, Washington DC. p 69-74
  18. Ministry of Social Welfare of Japan. 1960. Guide to experiment of sanitary infection. III. Volatile basic nitrogen. Kenpakusha, Tokyo. p 30-32
  19. Bligh EG, Dyer WJ. 1959. A rapid method of lipid extraction and purification. Can J Biochem Physiol 37: 911-917 https://doi.org/10.1139/o59-099
  20. AOCS. 1990. AOCS Official Method Ce 1b-89. In Official Methods and Recommended Practice. 4th ed. AOCS, Champaign, IL, USA
  21. Chung CY, Toyomizu MT. 1976. Studies on the browning of dehydrated foods as a function of water activity-I. Effect of Aw on browning in amino acid-lipid systems. Bull J apan Soc Sci Fish 42: 697-702 https://doi.org/10.2331/suisan.42.697
  22. Tsutagawa Y, Hosogai Y, Kawai H. 1994. Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J Food Hyg Soc J apan 34: 315-318
  23. Kato H, Rhue M, Nishimura T. 1989. Role of acids and peptides in food taste. In Flavor chemistry: Trends and development. American Chemical Society, Washington DC. p 158-174
  24. Han BW, Kim HS, Jee SJ, Lee JH, Kim HJ, Park SH, Ji SG, Heu MS, Kim JS. 2007. Characteristics of hot-water extracts from salmon frame as basic ingredients for Gomtang-like products. J Korean Soc Food Sci Nutr 36: 1326-1333 https://doi.org/10.3746/jkfn.2007.36.10.1326
  25. Heu MS, Park SH, Kim HS, Jee SJ, Lee JH, Kim HJ, Han BW, Kim JS. 2007. Improvement on the functional properties of Gomtang-like product from salmon frame using commercial enzymes. J Korean Soc Food Sci Nutr 36: 1596-1603 https://doi.org/10.3746/jkfn.2007.36.12.1596
  26. Steel RGD, Torrie JH. 1980. Principle and procedures of statistics. 1st ed. McGraw-Hill Kogakusha, Tokyo. p 187-221
  27. Park YH, Chang DS, Kim SB. 1995. Seafood processing and utilization. Hyungseol Publishing Co., Seoul. p 75-79
  28. Kim JS, Heu MS, Kim HS, Ha JW. 2007. Fundamentals and applications for seafoods. Hyoil Publishing Co., Seoul. p 194-198
  29. Kim JS, Yeum DM, Kang HG, Kim IS, Kong CS, Lee TG, Heu MS. 2001. Fundamentals and applications for canned foods. Hyoil Publishing Co., Seoul. p 280-281
  30. Hamada M, Kumagai H. 1988. Chemical composition of sardine scale. Nippon Suisan Gakkaishi 54: 1987-1992 https://doi.org/10.2331/suisan.54.1987
  31. Kim JS, Choi JD, Koo JG. 1998. Component characteristics of fish bone as a food source. J Korean Agric Chem Biotechnol 41: 67-72
  32. Korea Food Research Institute. 1998. Research on food standardization (KS) of the processed seafood products. Seoul. p 121-185
  33. Yazawa K, Kageyama H. 1991. Physiological activity of docosahexaenoic acid. J J apan Oil Chem Soc 40: 202-206 https://doi.org/10.5650/jos1956.40.202
  34. Kim JS, Kim HS, Heu MS. 2006. Introductory foods. Hyoil Publishing Co., Seoul. p109-116
  35. Kim JS, Oh KS, Lee JS. 2001. Comparison of food component between conger eel (Conger myriaster) and sea eel (Muraenesox cinereus). J Korean Fish Soc 34: 678-684

Cited by

  1. Food Component Characterization of Muscle around Pectoral Fin, Salmon Fillet Processing By-products vol.38, pp.1, 2009, https://doi.org/10.3746/jkfn.2009.38.1.070
  2. Food Components of the Muscle and Liver of Patagonian Toothfish Dissostichus eleginoides vol.44, pp.5, 2011, https://doi.org/10.5657/KFAS.2011.0451
  3. Effect of acidic electrolyzed water on the quality improvement of boiled-dried anchovy vol.21, pp.3, 2014, https://doi.org/10.11002/kjfp.2014.21.3.357
  4. Optimization of the Manufacturing Process for Boiled-dried Anchovy Using Response Surface Methodology (RSM) vol.29, pp.6, 2017, https://doi.org/10.13000/JFMSE.2017.29.6.1984
  5. 연어 Frame 육의 식품성분 특성 vol.37, pp.11, 2008, https://doi.org/10.3746/jkfn.2008.37.11.1452
  6. 시판 소건 샛줄멸의 식품성분 및 관능 특성 vol.37, pp.11, 2008, https://doi.org/10.3746/jkfn.2008.37.11.1457