Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

The Nutrient Composition of Commercial Kwamegi Admixed with Functional Ingredients

기능성 소재를 첨가한 시판 과메기의 영양성분 비교

  • Jang, Mi-Soon (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Park, Hee-Yeon (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Byun, Han-Seok (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Park, Jin-Il (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Kim, Yeon-Kye (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Yoon, Na-Young (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Nam, Cheon-Seok (Food and Safety Research Center, National Fisheries Research & Development Institute)
  • 장미순 (국립수산과학원 식품안전과) ;
  • 박희연 (국립수산과학원 식품안전과) ;
  • 변한석 (국립수산과학원 식품안전과) ;
  • 박진일 (국립수산과학원 식품안전과) ;
  • 김연계 (국립수산과학원 식품안전과) ;
  • 윤나영 (국립수산과학원 식품안전과) ;
  • 남천석 (국립수산과학원 식품안전과)
  • Received : 2010.03.04
  • Accepted : 2010.07.02
  • Published : 2010.08.30
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Abstract

Kwamegi, a traditional Korean food, is made from the flesh of Pacific saury (the fish Cololabis saira semi-dried in a cold wind off the sea, and is well known in Korea as a valuable health food. Recently, several functional materials have been developed for supplementation of Kwamegi. Here, we compared and analyzed the nutrient composition, including overall composition and mineral, vitamin, fatty acid, and amino acid levels, of several commercial Kwamegi samples prepared with addition of functional components (unsupplemented Kwamegi, Kwamegi with chitosan, and Kwamegi overlaid with gold leaf). The levels of moisture (26.4-30.8%), crude protein (29.1-32.7%), and crude ash (1.6-1.9%) did not differ greatly among samples. However, the crude lipid content of Kwamegi overlaid with gold leaf (KOGL, 32.2%) was greater than that of untreated Kwamegi (CK, 24.5%) or of Kwamegi with added chitosan (KAC, 22.9%). The levels of vitamin $B_2$ (1.8-2.0 mg/100 g) and vitamin C (6.6-6.7 mg/100 g) did not differ greatly among Kwamegi samples. However, CK had a higher vitamin A content and a greater vitamin A potency than did KAC or KOGL. The various Kwamegi samples tested contained similar levels of fatty acids and amino acids. In conclusion, no particular differences in nutrient composition were evident when commercial Kwamegi samples supplemented with functional ingredients were tested

시판되고 있는 일반 과메기(CK), 키토산을 첨가한 과메기(KAC) 및 금박을 입힌 과메기(KOGL)에 대한 일반성분, 무기질, 비타민, 지방산 및 구성아미노산 함량을 분석하였다. CK, KAC 및 KOGL의 일반성분을 분석한 결과, 수분(26.4~30.8%), 조단백질(29.1~32.7%), 조회분(1.6~1.9%)의 함량은 큰 차이를 보이지 않았으나, KOGL의 조지방 함량은 32.2%로 CK 24.5% 및 KAC 22.9%보다 상당량 높게 나타났다. CK, KAC 및 KOGL의 Ca, Fe, P의 함량은 각각 50.4~59.0 mg/100 g, 1.7~3.3 mg/100 g, 240~290 mg/100 g 범위였고, 비타민 A, $B_2$ 및 C의 함량은 각각 $11{\sim}15\;{\mu}g$, 1.8~2.0 mg 및 6.6~6.7 mg 범위를 나타내었다. 또한 CK, KAC 및 KOGL의 주요 지방산은 DHA, EPA, palmitic acid 및 oleic acid이었고, DHA와 EPA는 전체 지방산 조성 중 각각 21~26% 및 11~13%를 차지하고 있는 것으로 나타났다.한편, CK, KAC 및 KOGL의 주요 구성아미노산으로는 glutamic acid, aspartic acid, glycine, leucine, alanine이었다. 이상의 결과로부터 기능성 성분이 함유된 과메기와 일반 과메기 간에는 영양성분면에서 큰 차이가 없음을 알 수 있었다.

Keywords

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