Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Comparison of Physicochemical Properties of Meat and Viscera with Respect to the Age of Abalone (Haliotis discus hannai)

전복(Haliotis discus hannai)의 연령에 따른 육과 내장의 이화학적 특성 비교

  • 이영재 (전라남도 해양바이오연구원) ;
  • 박정욱 (전라남도 해양바이오연구원) ;
  • 박인배 (전라남도 해양바이오연구원) ;
  • 신궁원 (전라남도 해양바이오연구원) ;
  • 조영철 (전라남도 해양바이오연구원) ;
  • 고소미 (목포대학교 식품공학과) ;
  • 강성국 (목포대학교 식품공학과) ;
  • 김정목 (목포대학교 식품공학과) ;
  • 김해섭 (전라남도 해양바이오연구원)
  • Published : 2009.12.30
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Abstract

We compared the physicochemical properties of meat and viscera with regard to the age of abalone (1-, 2-, 3- and 4-year-old abalone). With respect to total amino acids, the level was highest in 1-year-old abalone, at $19,046.00{\pm}548.53\;mg%$, whereas 4-year-old abalone had the lowest value of $15,770.44{\pm}454.19\;mg%$. In the viscera, 3-year-old abalone had the greatest level of total amino acids, at $16,575.10{\pm}477.37\;mg%$, whereas 1-year-old abalone had the lowest, at $14,947.26{\pm}430.48\;mg%$. The level of total free amino acids in meat tended to increase with age whereas that of the viscera fell. The level of polyunsaturated acids decreased with age in meat. The concentration of chondroitin sulfate in both meat and viscera tended to increase with age. This was especially noticeable in meat. The level in 1-year-old abalone, $9.03{\pm}0.23%$ (w/w), rose to $14.17{\pm}0.33%$ in 4-year-old abalone, with statistical significance. On the other hand, the collagen level in both meat and viscera decreased with age. Again, this was particularly noticeable in meat, where the concentration in 1-year-old abalone, $199.70{\pm}5.00\;mg/g$, fell remarkably to the value of $47.86{\pm}1.10\;mg/g$ in 4-year-old abalone. We have thus provided basic data for research on abalone.

전복의 생육 단계, 즉 1, 2, 3 및 4년생의 육과 내장의 이화학적 성분분석 결과를 비교 하였다. 육의 조단백질은 4년생이 $9.83{\pm}0.19%$로 가장 많은 함량을 보였다. 조지방은 4년생이 $0.18{\pm}0.02%$로 가장 많았으며, 회분은 1년생이 $2.06{\pm}0.12%$로 2년생의 $1.73{\pm}0.18%$와는 유의적인 차이로 가장 많은 함량 이었다. 그리고 3, 4년생 전복의 탄수화물 함량은 1, 2년생과는 유의적인 차이로 다소 높은 함량 이었다. 육과 내장을 비교하면 육이 수분과 조단백질 함량이 많고, 내장이 조지방, 회분 및 탄수화물 함량이 높았다. 1년생 전복 육의 총 구성아미노산 함량은 $19,046.00{\pm}548.53\;mg%$로 다른 실험구와 큰 차이로 가장 많았으며, 4년생 전복의 경우는 $15,770.44{\pm}454.19\;mg%$로 가장 적었다. 내장의 구성아미노산 총 함량은 3년 전복 내장이 $16,575.10{\pm}477.37\;mg%$로 가장 많은 함량이고, 1년생이 14,947.26 mg%로 가장 적었으며, 연령이 높아짐에 따라 대체로 증가하는 경향을 나타내었다. 육의 유리아미노산 총 함량은 3년생 전복이 $4,261.99{\pm}106.55\;mg%$로 가장 많았으며, 다음으로 4년생이 $4,119.98{\pm}103.00\;mg%$, 2년생이 $3,813.86{\pm}95.34\;mg%$ 및 1년생이 $3,800.81{\pm}95.02\;mg%$ 이었다. 내장의 경우는 1년생 전복의 내장에 $3,011.44{\pm}75.29\;mg%$로 가장 많았고, 4년생이 $2,531.70{\pm}63.29\;mg%$로 가장 적어 뚜렷한 차이를 보였다. 생육 단계에 따른 전복 육의 포화지방산 함량은 $45.01{\pm}0.81{\sim}48.12{\pm}0.77%$, 단일불포화지방산은 $20.91{\pm}0.40{\sim}22.96{\pm}0.41%$ 및 다가불포화지방산은 $29.54{\pm}0.48{\sim}32.03{\pm}0.58%$의 조성 이었으며, 포화지방산은 4년생이, 단일불포화지방산과 다가불포화지방산은 2년생이 가장 많았다. 전반적으로 전복에는 불포화 지방산이 다량 함유되어 있었다. 콘드로이친황산 함량은 육이 y=1.651x+7.9241이며, R2값은 0.9333으로, 내장이 y=0.4268x+6.3757이고, R2값은 0.9523 으로 모두 증가하는 경향이었다. 육의 콜라겐 함량은 연령이 높아짐에 따라 급격히 감소하는 경향 이었는데, y=-53.504x+250.43에 R2값 0.9612로 감소하였고, 내장도 이와 유사하게 1년생이 $98.97{\pm}2.48\;mg/g$에서 y=-22.002x+125.8에 R2값 0.8907의 경향으로 유의성 있게 감소하였다. 이상의 결과는 전복의 다양한 연구의 기초 자료로 활용이 가능할 것으로 기대된다.

Keywords

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