DOI QR코드

DOI QR Code

시판 샛줄멸 젓갈의 식품성분 특성

Food Component Characteristics of Commercial Salt-fermented Silver-stripe Round Herring

  • 김형준 (경상대학교 식품생명공학부/해양산업연구소) ;
  • 윤민석 (경상대학교 식품생명공학부/해양산업연구소) ;
  • 박용석 (제주특별자치도 해양수산자원연구소) ;
  • 하진환 (제주대학교 식품생명공학과) ;
  • 허민수 (경상대학교 식품영양학과/해양산업연구소) ;
  • 김진수 (경상대학교 식품생명공학부/해양산업연구소)
  • Kim, Hyung-Jun (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Yoon, Min-Seok (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Yong-Seok (Jeju Special Self Governing Province Marine and Fisheries Resources Research Institute) ;
  • Ha, Jin-Hwan (Department of Food Bioengineering, Cheju National University) ;
  • Heu, Min-Soo (Dept. of Food Science and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 투고 : 2008.12.23
  • 심사 : 2009.04.09
  • 발행 : 2009.04.30

초록

This study was conducted to compare the food quality of commercial salt-fermented silver-stripe round herring (SFS) to that of commercial salt-fermented anchovy (SFA). The contents of moisture and crude protein of SFS were higher than those of SFA. However, the crude lipid and crude ash contents of SFS were lower than those of SFA. The salinity of SFS was 13.2%, which was lower than that of SFA. The taste value of SFS was 148.1, which was higher than that of SFA. The total amino acid content of SFS was 18.1 g/100 g and its major amino acids were glutamic acid (9.5%) and aspartic acid (8.1%). The contents of calcium, phosphorus and iron in SFS were 647 mg/100 g, 363 mg/100 g and 4.1 mg/100 g, respectively. Twenty six types of fatty acids were detected in SFS and the major components were 16:0, 18:0, 18:1n-9 and 22:6n-3. The angiotensin I converting enzyme (ACE) inhibiting and the antioxidative abilities of SFS were 50.0% and 1.15, respectively, which were similar to those of SFA. Sensory evaluation revealed that SFS had a superior taste and color to SFS, while to the flavor of two products was similar.

키워드

참고문헌

  1. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Aanalytical Cchemists, Washington DC., 69-74
  2. AOCS. 1990. AOCS official method Ce 1b-89. In Official Methods and Recommended Practice. 4th ed. AOCS, Champaign, IL, USA
  3. Bligh, E.G. and W.J. Dyer. 1959. A rapid method of lipid extraction and purification. Can. J. Biochem. Physiol., 37, 911-917 https://doi.org/10.1139/o59-099
  4. Budincevic, M. and Z. Vrbaski. 1995. Antioxidant activity of Oenothera bienis L. Fat Science Technology, 97, 277-280
  5. Cha, Y.J. and E.H. Lee. 1985. Studies on the processing of low salt fermented sea foods. 6. Taste compounds of low salt fermented anchovy and yellow corvenia. Bull. Korean Fish. Soc., 18, 325-332
  6. Cha, Y.J., E.H. Lee and D.C. Park. 1986. Studies on the processing of low salt fermented sea foods. 10. Changes in volatile compounds and fatty acid composition during the fermentation of yellow corvenia prepared with low sodium contents. Bull. Korean Fish. Soc., 19, 529-535
  7. Choi, Y., J.H. Kim and J.Y. Park. 2002. Marine Fishes of Korea. Kyohak Publishing Co. Ltd., Seoul, 86
  8. Ha, J.H., S.W. Han and E.H. Lee. 1986. Studies on the processing of low salt fermented seafoods. 8. Taste compounds and fatty acid composition of low salted fermented damsel fish, Chromis natatus. Bull. Korean Fish. Soc., 19, 312-320
  9. Hamada, M. and H. Kumagai. 1988. Chemical composition of sardine scale. Nippon Suisan Gakkaishi, 54, 1987-1992 https://doi.org/10.2331/suisan.54.1987
  10. Han, B.W., H.S. Kim, S.J. Jee, J.H. Lee, H.J. Kim, S.H. Park, S.G. Ji, M.S. Heu and J.S. Kim. 2007. Characteristics of hot-water extracts from salmon frame as basic ingredients for Gomtang-like products. J. Korean Soc. Sci. Nutr., 36, 1326-1333 https://doi.org/10.3746/jkfn.2007.36.10.1326
  11. Heu, M.S., J.H. Lee, H.J. Kim, I.K. Jung, Y.S. Park, J.H. Ha and J.S. Kim. 2008. Chemical characterization and sensory evolution of boiled-dried silver-stripe round herring. J. Korean Soc. Sci. Nutr., 37, in press
  12. Heu, M.S., S.H. Park, H.S. Kim, S.J. Jee, J.H. Lee, H.J. Kim, B.W. Han and J.S. Kim. 2007. Improvement on the functional properties of Gomtang-like product from salmon frame using commercial enzymes. J. Korean Soc. Sci. Nutr., 36, 1596-1603 https://doi.org/10.3746/jkfn.2007.36.12.1596
  13. Horiuchi, M., K.I. Fujimura, T. Terashima and T. Iso. 1982. Method for determination of angiotensinconverting enzyme activity in blood tissue by highperformance liquid chromatography. J. Chromatography, 233, 123-130 https://doi.org/10.1016/S0378-4347(00)81738-7
  14. Kang, S.G., S.W. Yoon, J.M. Kim, S.J. Kim and S.T. Jung. 2001. Quality of accelerated salt-fermented anchovy sauce prepared with fig. J. Korean Soc. Food Sci. Nutr., 30, 1142-1146
  15. Kato, H., M. Rhue and T. Nishimura. 1989. Role of acids and peptides in food taste. In Flavor Chemistry: Trends and Development. American Chemical Society. Washington DC., 158-174
  16. Kim, J.S., J.D. Choi and J.G. Koo. 1998. Component characteristics of fish bone as a food source. J. Korean Agric. Chem. Biotechnol., 41, 67-72
  17. Kim, J.S., M.S. Heu, H.S. Kim and J.H. Ha. 2007. Fundamental and Application of Seafood Processing. Hyoil Publishing Co., 250-274
  18. Kim, J.S., K.S. Oh and J.S. Lee. 2001a. Comparison of food component between conger eel (Conger myriaster) and sea eel (Muraenesox cinereus). J. Korean Fish. Soc., 34, 678-684
  19. Kim, J.S., D.M. Yeum, H.G. Kang, I.S. Kim, C.S. Kong, T.G. Lee and M.S. Heu. 2001b. Fundamentals and Applications for Canned Foods. Hyoil Publishing Co., Seoul, 280-281
  20. Kim, S.M. and K.T. Lee. 1997. The shelf-life extension of low-salted Myungran-Jeot. 1. The effects of pH control on the shelf-life of low-salted Myungran-jeot. J. Kor. Fish. Soc., 30, 459-465
  21. Kim, Y.M. and D.S. Kim. 1990. Salt-fermented Fish in Korea Its Material and Products. Korea Food Research Institute, 22-32
  22. Koo, J.K., E.H. Lee, C.B. Ahn, Y.J. Cha and K.S. Oh. 1985. Taste compounds of salted and fermented big eyed herring slimy. Korean J. Food Sci. Technol., 17, 283-288
  23. Lee, E.H. and N.J. Sung. 1977. The taste compounds of fermented squid, Loligo kobiensis. Korean J. Food Sci. Technol., 9, 255-263
  24. Lee, E.H., Y.J. Cha and J.S. Lee. 1983. Studies on the processing of low salt fermented seafoods. 1. Processing conditions of low salt fermented sardine. Bull. Korean Fish. Soc., 16, 133-139
  25. Lee, G.H., D.M. Cho, D.S. Byun, H.K. Joo and J.H. Byun. 1983. Changes of proteolytic activity and amino acid composition of the tissue extract from sea cucumber entrials during fermentation with salt. Korean J. Food and Nutrition, 12, 342-348
  26. Lee, K.H., J.H. Kim, B.S. Cha, J.O. Kim and M.W. Byun. 1999. Quality evaluation of commercial salted and fermented seafoods. Korean J. Food Sci. Technol., 31, 1427-1433
  27. Lim, Y.S., B.J. You, Y.J. Choi and Y.J. Cho. 2002. Difference of components changes in salt-fermented anchovy, Engraulis japonicus sauce by tank size during fermentation. J. Korean Fish. Soc., 35, 302-307 https://doi.org/10.5657/kfas.2002.35.3.302
  28. Ministry of Social Welfare of Japan. 1960. Guide to Experiment of Sanitary Infection. III. Volatile Basic Nitrogen. Kenpakusha, Tokyo, 30-32
  29. Oh, M.S., M.S. Lee, J.H. Chen and I.K. Hwang. 1999. Nutrition and Foods. 1st ed., Hyoil Publishing Co., Seoul, 55-73
  30. Park, J.H., Y.M. Kim, D.S. Kim and S.M. Kim. 2005. Functionality of low molecular weight peptides of acceleratedly manufactured anchovy sauce with Bacillus subtilis JM3 protease. Korean J. Food Sci. Technol., 37, 827-832
  31. Steel, R.G.D. and J.H. Torrie. 1980. Principle and Procedures of Statistics. 1st ed. McGraw-Hill Kogakusha. Tokyo, 187-221
  32. Yoon, J.H., J.H. Kang, M.J. Park, Y.J. Kim and M.S. Lee. 2003. Shortening of fermentation period of Changran-Jeotgal using Microorganism. J. Kor. Fish. Soc., 36, 327-332

피인용 문헌

  1. Preparation and characteristics of Haliotis Discus Hannai Ino (abalone) viscera Jeotgal, a Korean fermented seafood vol.21, pp.1, 2014, https://doi.org/10.11002/kjfp.2014.21.1.1
  2. 진주담치 양념젓갈의 이화학적 특성 vol.18, pp.3, 2009, https://doi.org/10.11002/kjfp.2011.18.3.335