Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Analysis of Nutritional Components and Development of an Intermediate Moisture Food from Sturgeon

철갑상어의 영양성분 분석 및 중간수분식품 개발

  • Jin, Soo-Il (Division of Applied Life Science, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Kim, Young-Cook (Division of Applied Life Science, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Kang, Sung-Won (Division of Applied Life Science, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Jeon, Chang-Ho (Division of Applied Life Science, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Choi, Soo-Jung (Graduate School of Life Sciences and Biotechnology, Korea University) ;
  • Kim, Jae-Kyeom (Department of Food and Biotechnology, Korea University) ;
  • Choi, Sung-Gil (Division of Applied Life Science, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Heo, Ho-Jin (Division of Applied Life Science, Institute of Agriculture and Life Sciences, Gyeongsang National University)
  • 진수일 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 김영국 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 강성원 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 정창호 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 최수정 (고려대학교 생명공학원) ;
  • 김재겸 (고려대학교 식품생명공학과) ;
  • 최성길 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 허호진 (경상대학교 응용생명과학부.농업생명과학연구원)
  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The overall objectives of this study were to examine the potential of sturgeon as an intermediate moisture food (IMF) by measurement of nutritional components, such as minerals, fatty acids, amino acids, and water activity. Chemical compositions were as follows:moisture 73.2%, crude protein 19.9%, crude lipid 5.7%, ash 1.1%, and carbohydrate 0.1%. Minerals were K 317.70, P 259.88, and Mg 29.78 mg/100 g. Fatty acids detected were oleic acid (40.46% of total), palmitic acid (23.27%), and linoleic acid (15.35%). In addition, sturgeon was very rich in glutamic acid (1,189.71 mg/100 g) and deficient in serine (55.12 mg/100 g). Moisture content and water activity of sturgeon dried at $40^{\circ}C$ after soaking in different concentrationsof sugar and salt solutions were 15.12-16.24% and 0.68-0.79, respectively. Sensory evaluation of sturgeon soaked in different concentrations of sugar and salt solutions indicated that sturgeon soaked in 3.0% (w/v) sugar and salt solution scored highest.

본 연구에서는 양식어종으로 매우 부가가치가 높은 철갑상어의 영양성분 분석과 중간수분식품 개발을 위해 건조시 온도와 당 및 염 침지 조건에 따른 품질특성을 조사하였다. 철갑상어의 일반성분은 수분 73.2%, 단백질 19.9%, 지방 5.7%, 회분 1.1% 및 가용성 무질소물 0.1%였으며, 주요 무기성분으로는 K, P 및 Mg 으로 그 함량은 각각 317.70 mg/100 g, 259.88 mg/100 g 및 29.78 mg/100 g 순이었다. 주요 지방산으로는 oleic acid, palmitic acid 및 linoleic acid 였으며, 아미노산으로는 glutamic acid가 1,189.71 mg/100 g으로 가장 많았고, serine이 55.12 mg/100 g으로 가장 적은 함량을 보였다. 0, 0.5, 1, 2 및 3% 설탕 및 소금용액에 침지한 후 $40^{\circ}C$에서 건조한 철갑상어의 수분함량과 수분활성도를 측정한 결과 각각 $15.12{\sim}16.24%$ 및 $0.68{\sim}0.79$였다. 설탕 및 소금 첨가 농도를 달리하여 제조한 철갑상어 중간수분 식품의 관능검사를 실시한 결과 설탕과 소금의 농도를 3% 첨가한 시료에서 가장 높은 기호도를 보였다. 이와 같이 다량의 영양성분을 함유한 철갑상어를 이용하여 쥐치포, 꽁치포 및 육포와 같은 중간수분식품을 개발함으로써 연중 소비자가 쉽게 이용할 수 있는 장점을 부여하는 동시에 철갑상어를 이용한 타 가공품 개발에도 매우 큰 기여를 할 것으로 생각된다.

Keywords

References

  1. Wang, D. and Liu, H.B. (2007) Immunoglobulin heavy chain constant region of five Acipenseridae: cDNA sequence and evolutionary relationship. Fish Shellfish Immunol., 23, 46-51 https://doi.org/10.1016/j.fsi.2006.09.003
  2. Jackson, K., Hurvitz, A., Din, S.Y., Goldberg, D., Pearlson, O., Degani, G. and Levavi-Sivan, A. (2006) Anatomical, hormonal and histological descriptions of captive Russian sturgeon (Acipenser gueldenstaedtii) with intersex gonads. Gen. Comp. Endocrinol. 148, 359-367 https://doi.org/10.1016/j.ygcen.2006.04.008
  3. Vaccaro, A.M. Buffa, G, Messina, C.M., Santulli, A. and Mazzola, A. (2005) Fatty acid composition of a cultured sturgeon hybrid(Acipenser anccariiXA. Baerii). Food Chem., 93, 627-631 https://doi.org/10.1016/j.foodchem.2004.09.042
  4. http://www.korfish.or.kr:2001/2007/05_info/info_05.asp
  5. http://www.royalfish.co.kr/_company/index5.php? PHPSESSID=9ef25711a8ad73d7b66 24c5fl756e7e
  6. http://www.dhns.co.kr/board_view_info.php?idx= 12234&s_where=&s_word=&page-num=1&seq=11
  7. Fernandez-Salguero, J., Gomez, R. and Carmona, M.A. (1994) Water activity of spanish intermediate-moisture meat porducts. Meat Sci., 38, 341-346 https://doi.org/10.1016/0309-1740(94)90122-8
  8. Holly, R.A, (1985) Beef jerky: viability of food-poisoning microorganisms on jerky during its manufacture and storage. J. Food Protect., 48, 100-106 https://doi.org/10.4315/0362-028X-48.2.100
  9. Torres, E.A.F.S., Shimokomaki, M., Franco, B.D.G.M., Carvalho Jr, B.C. and Santos, J.C. (1994) Parameter determining the quality of charqui, an intermediate moisture meat product. Meat Sci., 38, 229-234 https://doi.org/10.1016/0309-1740(94)90112-0
  10. Cailani, D.M. and Fung, DY,C (1986) Critical review of water activities and microbiology of drying of meats. Crit. Rev. Food Sci. Nutr., 25, 159-183 https://doi.org/10.1080/10408398709527450
  11. AOAC. (1984) Official Methods Analysis. 14th ed. Association of official analytical chemists, Washington DC.
  12. Jeong CH, Bae YI, Shim KH. (2000) Physicochemical properties of Hovenia dulcis Thunb. leaf tea. Korean J. Postharvest Sci. Technol., 7:117-123
  13. Metcalf. L. D., Schmits. A. A. and Pelka. J.R. (1966) Rapid Preparation of fatty acid esters from lipids for gas chromatographic analysis. analytical chemists. Anal. Chem., 38, 514-515 https://doi.org/10.1021/ac60235a044
  14. Lee, B. Y., Park, E. M., Kim, E. J., Choi, H. D., Kim, I. H. and Hwang, J. B. (1996) Analysis of chemical components of Korean loquat (Eriobotrya japonica Lindl.) fruit. Korean J. Food Sci. Technol., 28, 428-432
  15. Ivanovic, D., Popovic, A., Radulovic, D. and 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
  16. Moon, S. W. and Park, S. H. (2008) Quality characteristics of white pan bread with Chungkukjang powder. J. Korean Soc. Food Sci. Nutr., 37, 633-639 https://doi.org/10.3746/jkfn.2008.37.5.633
  17. Rural Dvelopment Administration, Rural Resources Development Institute. 1996. Food compositions 5th Edition. p 242-495
  18. Yoshimura, M., Takahashi, H., Nakanishi, T. (1991) Role of sodium, potassium, calcium, magnesium on blood pressure regulation and antihypertensive dietary therapy. Jpn. J. Nutr., 49, 53-62 https://doi.org/10.5264/eiyogakuzashi.49.53
  19. Kaya, Y., Turan, H. and Erdem, M.E. (2007) Fatty acid and amino acid composition of raw and hot smoked sturgeon. Int. J. Food Sci. Nutr., 18, 1-8