Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Suppressive Effects of the Extract of Zanthoxylum schinifolium and Essential Oil from Zanthoxylum piperitum on Pacific Saury, Coloabis saira Kwamegi

산초(Zanthoxylum schinifolium) 추출물과 초피(Zanthoxylum piperitum) 정유의 꽁치과메기 산패 억제 효과

  • Cho, Sung-Hee (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
  • Kwon, Eun-Hye (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
  • Oh, Seung-Hee (Dept. of Nutrition and Culinary Art, Pohang 1 College) ;
  • Woo, Mi-Hee (Dept. of Pharmacy, Catholic University of Daegu)
  • 조성희 (대구가톨릭대학교 식품영양학과) ;
  • 권은혜 (대구가톨릭대학교 식품영양학과) ;
  • 오승희 (포항1대학 영양조리산업계열) ;
  • 우미희 (대구가톨릭대학교 약학과)
  • Published : 2009.12.31
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Abstract

The present study was conducted to investigate the effects of components obtained from Zanthoxylum schinifolium and Zanthoxylum piperitum on rancidity and quality of Kwamegi (semi-dried Pacific saury, Coloabis saira). Ethanol extract (ZS) of Zanthoxylum schinifolium leaves or the essential oil (ZP) obtained from pericarp of Zanthoxylum piperitum in 1 or 20% ethanol solution was sprayed to the Pacific saury before Kwamegi preparation at its final concentrations of 0.125~2 ppm in the Kwamegi. The prepared Kwamegi was vacuum packed with multi-layered film (polyethylene/polyamide/EVOH/polyethylene, thickness 80 μm) and kept at -20${^{\circ}C}$ until use. After opening the package Kwamegi was stored at 4${^{\circ}C}$ for 1, 3 and 7 days during which rancidity tests and sensory evaluation were carried out. Acid, peroxide, and thiobarbituric acid (TBA) values increased with storage time but reduced significantly by the addition of ZS at the concentrations of ≥G0.125 ppm and ZP≥F0.25 ppm. The effects of ZS and ZP were dose-dependent and more pronounced as storage time prolonged. The ZS and ZP also reduced dimethyamine and trimethyamine (TMA) contents which were increased with time, while they prevented the decrease of trimethyamine oxide. The ZS at the concentration of ≥G0.25 ppm and the ZP at >0.5 ppm were needed to maintain TMA less than 4.5 mg/100 g for 3 day storage at 4${^{\circ}C}$. Sensory evaluation of the Kwamegi exhibited a slightly higher preference with the ZS and ZP treated ones at the level of 0.25~0.5 ppm. It is concluded that very low amounts of ZS and ZP are effective in suppression of rancidity of Kwamegi and could be utilized for its quality management.

본 연구는 산초 잎의 에탄올 추출물과 초피 과피에서 얻은 정유를 과메기 제조 시 처리하였을 때 산패 억제와 품질 향상 효과를 조사하였다. 산초의 에탄올 추출물(ZS)은 1% 에탄올에, 초피 정유(ZP)는 20% 에탄올에 용해시켜 길이로 2등분하여 탈수시킨 꽁치 1 kg 당 산초 추출물은 0, 0.125, 0.25, 1 ppm 되게, 초피 정유는 0, 0.25, 0.5, 1, 2 ppm 되게 분무하여 과메기를 자연 건조하여 제조하고 다층 필름포장제로 진공 포장하였다. 포장된 과메기를 실험 시까지 -20${^{\circ}C}$에 보관하였다가 개봉한 후 4${^{\circ}C}$ 냉장고에서 1, 3, 7일 보관하며 산패 정도와 아민류의 변화, 관능검사를 실시하였다. 과메기의 산가, 과산화물가 및 TBA값은 개봉 후 보관기간이 길어질수록 증가하였으며 산초 추출물 0.125 ppm 이상, 초피 정유 0.25 ppm에서 효과가 나타났으며 이 효과는 농도 의존적이며 보관기간이 길어질수록 더 뚜렷하였다. 산초 추출물과 초피 정유 처리에 의하여 과메기 내의 dimethylamine과 trimethylamine(TMA)의 증가도 억제하였으며 trimethylamine oxide의 함량은 높게 유지되었고 3일 보관한 과메기에서 TMA<4.5 mg/100 g을 유지시킬 수 있는 산초 추출물의 농도는 0.25 ppm, 초피 정유는 0.5 ppm이었다. 3일 보관된 과메기에 대한 관능검사 결과 초피정유를 0.5-1ppm 처리한 시료에서 가장 좋은 점수를 나타내었다. 결론적으로 소량의 산초추출물과 초피 정유는 과메기의 산패를 억제하여 품질을 개선시키는 효과가 있다고 사료된다.

Keywords

References

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  2. Volatile Compound Analysis and Anti-oxidant and Anti-inflammatory Effects of Oenanthe javanica, Perilla frutescens, and Zanthoxylum piperitum Essential Oils vol.15, pp.3, 2017, https://doi.org/10.20402/ajbc.2016.0142
  3. Effect of Various Washing Methods on the Quality of Semi-Dried Pacific Saury Cololabis saira Guamegi vol.45, pp.3, 2012, https://doi.org/10.5657/KFAS.2012.0224
  4. The Quality Characteristics of Commercial Gwamegi by Product Types vol.16, pp.3, 2011, https://doi.org/10.3746/jfn.2011.16.3.253
  5. Authentication of Zanthoxylum Species Based on Integrated Analysis of Complete Chloroplast Genome Sequences and Metabolite Profiles vol.65, pp.47, 2009, https://doi.org/10.1021/acs.jafc.7b04167