DOI QR코드

DOI QR Code

캥거루 꼬리의 영양학적 특성

Nutritional Characteristics of Water Extract from Kangaroo Tail.

  • Ha, Soon-Ok (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University) ;
  • Park, In-Hye (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University) ;
  • Lee, Yong-Seok (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University) ;
  • Kim, Jae-Kyu (Dongdae Livestock Trading Co.) ;
  • Chung, Soo-Yeol (Department of Food Science, Dongju College) ;
  • Choi, Yong-Lark (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University)
  • 발행 : 2008.07.30

초록

캥거루의 수입육 중 꼬리의 식품학적 이해를 위해 콜라겐 및 콘드로이친황산 함량, 단백질 및 지질 함량, 미량원소 함량 그리고 CLA 함량을 조사한 결과 황산분해시료의 콜라겐 함량은 캥거루꼬리, 소꼬리 시료 모두에서 고기보다 뼈에 월등히 함량이 높았다. 캥거루꼬리와 소꼬리의 시료 사이에는 캥거루 꼬리가 고기 및 뼈에서 모두 약 1.7배 1.2배로 높은 함량을 나타냈다. 캥거루 꼬리 고기시료 수용액 추출의 콘드로이친황산 함량 성분이 2.4배 이상 높았다. 캥거루꼬리에서 다양한 기능을 가지는 CLA는 4가지이성체가 주성분이고, 함량은 소고기꼬리의 0.92%에 비하여 5.3배 정도나 많은 4.9%의 높은 비율로 존재하였다.

To get the nutritional data of hot water extract from imported kangaroo tails, research was done about contents of collagen, chondroitin sulfate, protein, fat, mineral ions, and conjugated linoleic acid (CLA) in tails. Collagen content of sulfuric acid digested sample was way higher at bones than meats in both kangaroo tail and cow tail. Comparing kangaroo tail and cow tail, meat of kangaroo tail have 1.7 times higher collagen content than that of cow tail. Content of collagen in bone parts of kangaroo tail was also higher 1.2 times than that of cow tail. Meat sample of kangaroo tail (liquid extraction) have 1.3 times higher content of muco-polysaccharide than that of cow tail. In the born part, kangaroo tail was 2.4 times higher than cow tail in its content of muco-polysaccharide. The CLA content of the kangaroo tail showed the content that was higher than 0.9% of the cow tail for 4.9% and showed about 5.3 times high ratios. Especially in kangaroo tail, a band with high content of CLA was found between C18:1 and C18:2.

키워드

참고문헌

  1. A. O .A. C. 1995. Official Methods of Analysis, 16th eds., Association of Official Analytical Chemists. Washington, D.C.
  2. Belury, M. A. 1995. Conjugated dienoic derivatives of linoleate: A polyunsaturated fatty acid with unique chemoprotective properties. Nutr. Rev. 53, 83-89. https://doi.org/10.1111/j.1753-4887.1995.tb01525.x
  3. Chin, S. F., W. Liu, J. M. Storkson, Y. L. Ha and M. W. Pariza. 1992. Dietary sources of conjugated linoleic acid, a newly recognized class of anticarcinogens. J. Food Comp. Anal. 5, 185-197. https://doi.org/10.1016/0889-1575(92)90037-K
  4. Cook, M. E., C. C. Miller, Y. Park and M. W. Pariza. 1993. Immune modulation by altered nutrient metabolism: Nutritional control of immune-induced growth depression. Poultry Sci. 72, 1301-1305. https://doi.org/10.3382/ps.0721301
  5. Ding, H. B. and R. J. Xu. 1999. Differentiation of beef and kangaroo meat by visible/near-infrared reflectance spectroscopy. J. Food Sci. 64, 814-817. https://doi.org/10.1111/j.1365-2621.1999.tb15918.x
  6. Doyle, E. 1998. Scientific forum explores CLA knowledge. INFORM 9, 69-73.
  7. Duerr, P. E. and M. D. Earle, 1974. The extraction of beef bones with water dilute sodium hydroxide and dilute potassium chloride. J. Sci. Food Agric. 25, 121. https://doi.org/10.1002/jsfa.2740250203
  8. Folch, J. M., M. Lee and G. H. Stanley, 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226, 505.
  9. Food code I. 1997. Korea foods Industry Association, 435-438.
  10. Gilbreath, R. L., G. R. Marco and G. W. Vander. 1971. Age and muscle-related differences of acid mucopolysaccharides in bovine muscle tissue. J. Anim. Sci., 32, 620. https://doi.org/10.2527/jas1971.324620x
  11. Ha, Y. L.,N. K. Grimm and M. W. Pariza. 1989. Newly recognized class of anticarcinogenic fatty acid: Identification and Quantification in natural and processed cheeses. J Agric. Food Chem. 37, 75-81. https://doi.org/10.1021/jf00085a018
  12. Ha, Y. L., F. J. M. Storkson and M. W. Pariza. 1991. Inhibition of benzo(a)pyrene-induced mouce stomach neoplasia by conjugated dienoic derivatives of linoleic acid. Cancer Res. 51, 6118-6124.
  13. Ha, Y. L., N. K. Grimm and M. W. Pariza. 1987. Anticarcinogens from grilled ground beef: Heat-altered derivatives of linoleic acid. Carcinogenesis 8, 1881-1887. https://doi.org/10.1093/carcin/8.12.1881
  14. Ip, C., S. F. Chin, J. A. Scimeca and M. W. Pariza. 1991. Mammary cancer prevention by conjugated dienoic derivatives of linoleic acid. Cancer Res. 50, 1097-1101.
  15. Jensen, R. G., C. J. Lammi-Keefe, D. W. Hill, A. J. Kind and R. henderson. 1998. the anticarcinogenic conjugated fatty acid, 9c, 11t-18:2, in human milk: confirmation of its presence. J. Hum. Lact. 14, 23-28. https://doi.org/10.1177/089033449801400111
  16. Lee, K. N., D. Kritchevsky and M. W. Pariza.1994. Conjugated linoleic acid and atherosclerosis in rabbits. Artherosclerosis 108, 19-25. https://doi.org/10.1016/0021-9150(94)90034-5
  17. Kolar, K. 1990. Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat product; NMKL collaborative study. J. Assoc. Off. Anal. Chem. 73, 52.
  18. Kim, J. H., B. Y. Park, S. H. Cho, Y. M. Yoo, H. S. Chae, H. K. Kim, Y. K. Kim and J. M. Lee. 2002. Comparison of physico-chemical, sensory and nutritional characteristics for water extract from bull's bones of different breed. Kor. J. Food Sci. Ani. Resour. 22, 358-362.
  19. Kim, J. H., B. Y. Park, S. H. Cho, Y. M. Yoo, H. S. Chae, J. M. Lee, C. N. Ahn, H. K. Kim, Y. G. Kim and S. G. Yun. 2000. Effect of parity of Hanwoo cow on physico-chemical, sensory and nutritional characteristics of sullungtang. Kor. J. Food Sci. Ani. Resour. 20, 87-92
  20. Kim, J. H., J. M. Lee, B. Y. Park, S. H. Cho, Y. M. Yoo, H. K. Kim and Y. G. Kim. 1999. Effect of portion and times of shank bone from Hanwoo bull on physicochemical and sensory characteristics of Komtang. Kor. J. Food Sci. Ani. Resour. 19, 253-259.
  21. Kim, J. H., S. H. Cho, Y. M. Yoo, H. S. Chae, B. Y. Park, J. M. Lee, C. N. Ahn, H. K. Kim and Y. G. Kim. 2000. Effect of extraction times with bones from Hanwoo bull on physico- chemical, sensory and nutritional characteristics of water extract. Kor. J. Food Sci. Ani. Resour. 20, 236-241.
  22. O'Dea, K. 1988. Kangaroo meat-polysaturated and low in fat:ideal for cholesterol-lowering diets. Australia Zoologist. 24, 140-143.
  23. Pariza, M. W. and Y. L. Ha. 1990. Conjugated dienoic derivatives of linoleic acid: A new class of anticarcinogens. Med. Oncol. Tumour Pharmacother. 7, 169-171.
  24. Park, B. S., S. H. Yoo, W. M. Park and I. J. Yoo. 1994. Coparison of physicochemical characteristics among Hanwoo, Holstein and imported oxtail soup. J. Kor. Soc. Food Nutr. 14, 211-216.
  25. Park, D. Y. 1986. Minerals, total nitrogen and free amino acid contents in shank bone stock according to boiling time. J. Kor. Soc. Food Nutr. 15, 243-248.
  26. Park, D. Y. and Y. S. Lee 1983. An experiment in extracting efficient nutrients from sagol bone stock. J. Kor. Soc. Food Nutr. 11, 47-52
  27. Yoo, I. J., S. H. Yoo and B. S. Park. 1994. Comparison of physicochemical characteristics among Hanwoo, holstein and imported shank bone soup (Komtang). Kor. J. Anim. Sci. 36, 507-514.
  28. Williams, P. G. 2007. Nutritional composition of red meat. Nutrition & Dietetics. 64, 113-119. https://doi.org/10.1111/j.1747-0080.2007.00197.x