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

Preparation and Characterization of Seasoned Salmon Powder

조미 연어 분말 식품의 제조 및 특성

  • Heu, Min-Soo (Division of Marine Life Science/ Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Division of Marine Life Science/ Institute of Marine Industry, Gyeongsang National University)
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

For the development of new products using salmon, development of seasoned salmon powder was attempted and its characteristics were also examined. In the seasoned salmon powder prepared in this experiment (product P), the proximate composition was 42.1% moisture, 30.3% protein, 18.9% lipid, and 6.2% ash, and the Hunter color value showed 68.14 for the lightness, 7.86 for the redness, 19.13 for the yellowness and 35.12 for the color difference. TCA soluble-N content of product P was 360 mg/100 g, which is higher than that of commercial product (234 mg/100 g). In taste values, total value was 2.2 times higher in product P than in commercial product, and their major free amino acid was only glutamic acid. In both product P and commercial product, the major fatty acids were 16:0, 18:1n-9, 18:2n-6, and 22:6n-3. Total content of amino acid was higher in the product P (29.05 g/100 g) than in commercial product (20.79 g/100 g), and their major amino acids were aspartic acid, glutamic acid, leucine, and lysine. The results of sensory evaluation on the taste, color, and flavor showed that product P was superior to commercial product.

연어를 이용한 신제품 개발에 관한 일련의 연구로 연어를 이용한 조미 분말 제품의 개발을 시도하였고, 아울러 시제품의 품질 특성에 대하여도 살펴보았다. 시제 조미 연어 분말은 일반성분의 경우 수분 함량이 42.1%, 단백질 함량이 30.3%, 지질 함량이 18.9%, 회분 함량이 6.2%이었고, 헌터 색조의 경우 백색도가 68.14, 적색도가 7.86, 황색도가 19.13, 그리고 색차가 35.12이었다. TCA 가용성 질소 함량은 시제 조미 연어 분말이 360 mg/100 g으로 시판 조미 연어 분말의 234 mg/100 g에 비하여 54%가 높았다. 또한, total taste value는 시제 조미 연어 분말이 시제 조미 연어 분말에 비하여 2.2배가 높았고, 이들의 주성분은 glutamic acid(각각 90.640 및 39.840)이었다. 주요 구성 지방산은 조미 연어 분말의 종류에 관계없이 두 제품이 모두 16:0, 18:1n-9, 18:2n-6 및 22:6n-3 등이었다. 아미노산 총 함량은 시제 조미 연어 분말이 29.05 g/100 g으로 시판 조미 연어 분말의 20.79 g/100 g에 비하여 높았고, 두 제품의 주요 구성 아미노산은 aspartic acid, glutamic acid, leucine 및 lysine 등이었다. 시제 조미 연어 분말을 섭취하는 경우 철의 보강 효과는 약간 기대되었으나 칼슘의 보강 효과는 기대하기 어려우리라 판단되었고, 시제품이 시판품에 비하여 맛, 색조 및 냄새와 같은 모든 항목에서 우수하였다.

Keywords

References

  1. Park YH, Chang DS, Kim SB. 1995. Seafood processing and utilization. Hyungsul Publishing Co., Seoul. p 49-55
  2. Kim JS, Heu MS, Kim HS, Ha JH. 2007. Fundamentals and applications of seafood processing. Hyoil Publishing Co., Seoul. p 38-41
  3. Mehta J. 1987. Eicosapentaenoic acid, its relevance in atherosclerosis and coronary heart disease. Am J Cardiol 59: 155-159 https://doi.org/10.1016/S0002-9149(87)80090-5
  4. Park CK, Souh SB, Lee EH. 1996. Studies on the extractive nitrogenous constituents of chum salmon, Oncorhynchus keta in Korea. J Korean Fish Soc 29: 51-63
  5. Han MK. 2001. Oxidative stability of salmon (Salno salar) mince as affected by an added stabilizing protein ingredient and storage temperature. Korean J Food & Nutr 14: 300-304
  6. You BJ. 1997. Changes of salmon meat texture during semi-drying process. J Korean Fish Soc 30: 264-270
  7. Joo DS, Cho SY, Kang HJ, Jin DH, Lee CH. 2000. Antimicrobial and antioxidant activity of protamine prepared from salmon spem. Korean J Food Sci Technol 32: 902-907
  8. Lee JH, Lee KT, Park SM, Park CK. 1998. Improvement of rheological and functional properties of salmon FPC by enzymatic partial hydrolysis. 1. Production of salmon FPC hydrolysates and their general properties. J Korean Fish Soc 31: 132-138
  9. Kim KY, Ustadi U, Kim SM. 2006. Characteristics of the protease inhibitor purified from chum salmon (Oncorhynchus keta) eggs. Food Sci Biotechnol 15: 28-32
  10. Rodriguez A, Carriles N, Gallardo JM, Aubourg SP. 2009. Chemical changes during farmed coho salmon (Oncorhynchus keisutch) canning: effect of a preliminary chilled storage. Food Chem 112: 362-368 https://doi.org/10.1016/j.foodchem.2008.05.073
  11. Bahuaud D, Morkore T, Langsrud O, Sinnes K, Veiseth E, Ofstad R, Thomassen MS. 2008. Effects of -$1.5^{\circ}C$ super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: cathepsin activity, muscle histology, texture and liquid leakage. Food Chem 111: 329-339 https://doi.org/10.1016/j.foodchem.2008.03.075
  12. Porsby CH, Vogel BF, Mohr M, Gram L. 2008. Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed non-persistent Listeria monocytogenes. Int J Food Microbiol 122: 287-295 https://doi.org/10.1016/j.ijfoodmicro.2008.01.010
  13. Dunn AS, Rustad T. 2008. Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stores at -1.4 and -$3.6^{\circ}C$. Food Chem 106: 122-131 https://doi.org/10.1016/j.foodchem.2007.05.051
  14. Wu TH, Bechtel PJ. 2008. Salmon by-product storage and oil extraction. Food Chem 111: 868-871 https://doi.org/10.1016/j.foodchem.2008.04.064
  15. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. p 69-74
  16. Kato H, Rhue Mr, 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
  17. 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
  18. 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
  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. 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 Japan 34: 315-318
  21. Steel RGD, Torrie H. 1980. Principle and procedures of statistics. 1st ed. McGraw-Hill Kogakusha, Tokyo. p 187-221
  22. Takeuchi MA, Fuji TO, Yamasawa MK. 2000. Dictionary of seafoods. Asacura Publsing Co., Tokyo. p 80-81
  23. Kim JS, Kim HS, Heu MS. 2006. Modern introductory foods. Hyoil Publishing Co., Seoul. p 27-31
  24. Heu MS, Park CK, Jee SJ, Min KH, Kim MJ, Kim EJ, Kang KT, Kim JS. 2007. Development of seasoned and dried oyster slice. J Korean Soc Food Sci Nutr 36: 87-92 https://doi.org/10.3746/jkfn.2007.36.1.087
  25. Kim JS, Kim HS, Heu MS. 2006. Modern introductory foods. Hyoil Publishing Co., Seoul, p 45-48
  26. The Korean Nutrition Society. 2000. Recommended dietary allowances for Koreans (7th ed.). Chungang Publishing Co., Seoul. p 2

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. Comparison on the Food Quality Characteristics of Muscles from Salmonids according to Species, Imported Country, and Separated Part vol.48, pp.1, 2015, https://doi.org/10.5657/KFAS.2015.0016
  3. A Study on Liking/Disliking Attributes of Commercial Canned Salmon Using CATA (Check-All-That-Apply) Method vol.35, pp.1, 2008, https://doi.org/10.9724/kfcs.2019.35.1.28
  4. 연어(Oncorhynchus keta) 프레임육을 활용한 어묵의 맛, 냄새 및 영양 특성 vol.53, pp.3, 2008, https://doi.org/10.5657/kfas.2020.0281