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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in Physicochemical Composition of Sea Urchin Roe by Steaming Treatment

열처리 조건에 따른 성게 알의 이화학적 성분 변화

  • Lee, Sung-Uk (Dept. of Food Science and Technology, Daegu University) ;
  • Lee, Hye-Young (Dept. of Food Science and Technology, Daegu University) ;
  • Kim, Seong-Ho (Dept. of Food Science and Technology, Daegu University) ;
  • Kim, Duk-Jin (Dept. of Food Science and Technology, Daegu University)
  • Received : 2012.02.21
  • Accepted : 2012.04.09
  • Published : 2012.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to investigate the physicochemical properties of sea urchin ($Anthocidaris$ $crassispina$, $Pseudocentrotus$ $depressus$, $Hernicentrotus$ $pulcherrimus$) roe as a processed or canned food by steaming treatment. Proximate compositions of $A.$ $crassispina$ roe and $P.$ $depressus$ roe were similar, but water, crude ash, and carbohydrate contents of $H.$ $pulcherrimus$ roe showed little differences. Proximate compositions of sea urchin roe showed slight differences with steaming time, raw samples showed no differences. Glycine content of the three raw sea urchin roe samples showed the highest concentration among free amino acids, followed by arginine, alanine, and lysine, in order. Total free amino acid contents of raw sea urchin roe were 754.70 mg% ($A.$ $crassispina$), 567.75 mg% ($P.$ $depressus$), and 449.44 mg% ($H.$ $pulcherrimus$). Total free amino acid content of 5 min steaming sample was highest among steaming and canning conditions. ATP, ADP, and AMP contents of raw $P.$ $depressus$ roe sample was higher than those of $A.$ $crassispina$and $H.$ $pulcherrimus$ roe. Major fatty acids of the three raw sea urchin roe samples were myristic acid, palmitic acid, and EPA. S.F.A. content of raw samples of $A.$ $crassispina$and $H.$ $pulcherrimus$ roe was higher than U.F.A content, whereas U.F.A. content of $P.$ $depressus$ roe was highest among the three raw samples. For minerals K, P, Fe, and Zn contents were highest in $A.$ $crassispina$roe while Ca, Mg, Na, and Cu contents were highest in $H.$ $pulcherrimus$ roe. For heavy metals, Cd, Pb and As were detected in all samples in trace amounts under the criteria of the Korea food codex.

본 연구에서는 성게 알의 열처리 조건에 따른 제품의 이화학적 특성 변화를 조사하여 가공적성에 대한 기초자료를 제공함으로써, 성게 알을 이용한 가공식품이나 통조림 개발에 도움이 되고자 하였다. 보라성게 알과 분홍성게 알은 일반성분 조성이 유사하였고, 말똥성게 알의 수분, 조회분, 탄수화물 함량에서 약간의 차이를 보였다. 모든 성게 알의 일반성분이 가열시간에 따라 약간의 변화는 있었으나 생시료와의 차이가 크지 않았다. 보라성게, 분홍성게 및 말똥성게 알 중의 유리아미노산은 glycine 함유량이 가장 높았고, arginine, alanine, lysine 순의 함량을 보였다. 생시료의 유리아미노산 총 함량은 보라성게 알 754.70 mg%, 분홍성게 알 567.75mg%, 말똥성게 알 449.44 mg%로 보라성게 알의 유리아미노산 함유량이 가장 높았다. 모든 시료에서 생시료보다 5분 가열시료에서 총 유리아미노산 함량이 높은 것으로 나타났다. 통조림 제품의 유리아미노산 함량에서 보라성게와 분홍성게 알은 glutamic acid와 glycine을 제외한 다른 유리 아미노산의 함유량이 매우 낮았으나 말똥성게 알의 경우 대부분의 유리아미노산이 생시료보다 높았다. 핵산물질 측정결과, 분홍성게의 알은 보라성게 및 말똥성게의 알보다 ATP, ADP 및 AMP의 함량이 높았다. 성게 알의 주요 지방산은 myristic acid, palmitic acid 및 EPA로 확인되었다. 보라성게 및 말똥성게 알은 생시료의 경우 포화지방산이 불포화지방산보다 다소 높은 것으로 나타났으나, 분홍성게 알의 경우는 불포화지방산 함량이 포화지방산보다 더 높았고 생시료 중 가장 높게 나타났다. 보라성게 알의 경우 칼륨, 인, 철, 아연의 함량이 비교적 높았고, 말똥성게 알에는 칼슘, 마그네슘, 나트륨 및 구리의 함량이 높게 확인되었다. 카드뮴, 납과 비소 등의 중금속은 모든 시료에서 미량으로 검출되었지만 식품규격 기준치에 미치지 못하는 수준이었다.

Keywords

References

  1. Food and Agriculture Organization of the United Nations. 2010. The state of world fisheries and aquaculture 2010. FAO Fisheries and Aquaculture Department, Rome, Italy. p 64-69.
  2. Korea Rural Economic Institute. 2006. Food Balance Sheet. Korea Rural Economic Institute, Seoul, Korea.
  3. Kinsella JE. 1987. Summary of needs. In Sea foods and fish oils in human health an disease. Pub. Marcel Dekker, Inc. New York, NY, USA. p 234.
  4. Ackman RG. 1989. Nutritional composition of fats in seafoods. Prog Food Nutr Sci 13: 161-241.
  5. Jeong BY, Choi BD, Lee JS. 1998. Proximate composition, cholesterol and SPOOBG-tocopherol content in 72 species of Korean fish. J Korean Fish Soc 31: 160-167.
  6. Jeong BY, Choi BD, Lee JS. 1998. Seasonal variation in proximate composition, cholesterol and ${\alpha}$-tocopherol content in 12 species of Korean fish. J Korean Fish Soc 32: 30-36.
  7. Jeong BY, Choi BD, Moon SK, Lee JS. 1998. Fatty acid composition of 72 species of Korean fish. J Fish Sci Tech 1: 129-146.
  8. Yoon HD, Byun HS, Chun SJ, Kim SB, Park YH. 1986. Lipid composition of oyster, arkshell and sea mussel. J Korean Fish Soc 19: 321-326.
  9. Jeong BY, Moon SK, Jeong WG. 1993. Fatty acid composition of three species of marine invertebrates. J Korean Soc Food Nutr 22: 291-299.
  10. Ryo YG, Park DW. 1986. Studies on artificial seeding production of sea urchin Anthocidaris crassispina (A. Agasiz). Bull Fish Res Dev Agency 39: 89-96.
  11. Yu TJ. 1999. Food Donguibogam. Academy Books, Seoul, Korea. p 337-338.
  12. Lee SJ, Ha WH, Choi HJ, Cho SY, Choi JW. 2010. Hepatic detoxification and antioxidant activity in sea-urchin roe and ethanol extract of roe. J Korean Fish Aquat Sci 43: 428-436. https://doi.org/10.5657/kfas.2010.43.5.428
  13. Nam HK. 1986. The composition of fatty acid and amino acid for sea urchin. J Korean Oil and Fat Chemistry 3: 33-37.
  14. Kim GH, Kim YT, Kim SK. 1998. Purification and characterization of ${\beta}$-galactosidase from sea urchin, Hemicentrotus pulcherrimus. J Korean Fish Soc 31: 637-644.
  15. Shin MO, Bae SJ. 2009. The anticarcinogenic and antioxidative activity of Hemicentrotus pulcherrimus fractions in various cancer cells. J Life Sci 19: 607-614. https://doi.org/10.5352/JLS.2009.19.5.607
  16. AOAC. 1997. Official methode of analysis. 16th ed. The Association of Official Analysis Chemists (No. 934.06), Arlington, VA, USA.
  17. Konosu S, Watanabe K, Shimizu T. 1974. Distribution of nitrogenous constituents in the muscle extracts of eight species of fish. Nippon Suisan Gakkaishi 40: 909-915. https://doi.org/10.2331/suisan.40.909
  18. Lee EH, Koo JG, Ahn CB, Cha YJ, Oh KS. 1984. A rapid method for determination of ATP and its related compounds in dried fish and shellfish products using HPLC. Journal of Bull Korean Fish Soc 17: 368-372.
  19. Zaidy G, Juan C, Ramon PA, Maria E, Gisela CR, Guillermina GS. 2010. Partial characterization of an effluent produced by cooking of Jumbo squid (Dosidicus gigas) mantle muscle. Bioresour Technol 101: 600-605. https://doi.org/10.1016/j.biortech.2009.08.074
  20. Morrison WR, Smith LM. 1964. Preparation of fatty acid methyl esters and dimethyl acetals from lipids with boron fluoride methanol. J Lipid Res 5: 600-608.
  21. KFDA. 2010. Food Codex. Seoul, Korea. p 10-1-56.
  22. Osako K, Fujii A, Ruttanapornvareesakul Y, Nagano N, Kuwahara K, Okamoto A. 2007. Differences in free amino acid composition between testis and ovary of sea urchin Anthocidaris crassispina during gonadal development. Fish Sci 73: 660-667. https://doi.org/10.1111/j.1444-2906.2007.01379.x
  23. Kawamura Y, Halpern BP. 1987. Recent developments in umami research. In Umami: A basic taste. Marcel Dekker, New York, NY, USA. p 325-354.
  24. Terasaki M, Kajikawa M, Fujita E, Ishii K. 1965. Studies on the flavor of meats. Part 1. Formation and degradation of inosinic acids in meats. Agric Biol Chem 29: 208-215. https://doi.org/10.1271/bbb1961.29.208
  25. Park YH, Lee EH. 1972. Degradation of acid soluble nucleotides and their related compounds in sea foods during processing and storage. Korean J Food Sci Technol 4: 317-321.

Cited by

  1. Effect of Salt Fermentation on the Physicochemical Properties and Antioxidant Activities of Sea Urchin Roe from Anthocidaris crassispina and Pseudocentrotus depressus vol.47, pp.4, 2015, https://doi.org/10.9721/KJFST.2015.47.4.460