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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Environmetally-friendly Red Clay-Processed Materials on Quality Characteristics of Eel

친환경 황토 가공 신소재가 장어의 품질 특성에 미치는 영향

  • Seo, Yoojin (Dept. of Food Science and Nutrition, Dankook University) ;
  • Gil, Beomju (Dept. of Food Science and Biotechnology, Dongguk University) ;
  • Kyoung, Jinsuk (Dept. of Food Science and Biotechnology, Dongguk University) ;
  • Yoo, Byoungseung (Dept. of Food Science and Biotechnology, Dongguk University) ;
  • Chang, Yoonhyuk (Dept. of Food and Nutrition, Kyung Hee University) ;
  • Yu, Sungyul (Dept. of Clinical Laboratory Science, Semyung University) ;
  • Lee, Youngseung (Dept. of Food Science and Nutrition, Dankook University)
  • 서유진 (단국대학교 식품영양학과) ;
  • 길범주 (동국대학교 식품생명공학과) ;
  • 경진석 (동국대학교 식품생명공학과) ;
  • 유병승 (동국대학교 식품생명공학과) ;
  • 장윤혁 (경희대학교 식품영양학과) ;
  • 유성률 (세명대학교 임상병리학과) ;
  • 이영승 (단국대학교 식품영양학과)
  • Received : 2013.09.24
  • Accepted : 2013.10.01
  • Published : 2014.02.28
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Abstract

The objectives of this study were to examine the effects of red clay-processed nano-materials (RCPM) on the quality characteristics of eel (Anguilla japonica). Both eels treated with RCPM and control were farm-raised under identical environments and were commercially processed. General components, texture, nutrients, antioxidant activities, and sensory analysis were performed. RCPM-treated eels showed significantly higher DPPH radical scavenging activities and FRAP values than the of control, indicating higher antioxidant activities of eels raised by RCPM. The amounts of niacin and tocopherol in RCPM-treated eels were higher than those of the control. For analysis of freeze-thaw stability, RCPM-treated eels showed more stable texture over freeze-thaw three treatment cycles. Descriptive panelists perceived eels raised by RCPM to be less oily than the control. Overall, RCPM exhibited positive effects on the quality of farm-raised eels. Therefore, RCPM would be of benefit to produce high value-added eels of premium quality.

본 연구는 가공황토 처리여부에 따른 장어시료의 품질 특성을 비교하고자 장어를 양식장에서 동일한 조건으로 사육하여 일반성분, 물성, 영양소, 기능적 특성 및 관능적 특성을 분석하였다. 그 결과 일반성분 분석에 대해서는 두 군 간의 차이가 없었으며 niacin은 실험구가 무처리 대비 더 높은 함량을 나타냈다. Tocopherol은 가공황토소재로 양식한 시료에서 무처리구 대비 약 3배 이상의 tocopherol 함량이 측정되었다(P<0.05). 냉 해동 저장기간 동안 실험구가 무처리구 대비보다 안정된 조직감을 나타냈다. DPPH 라디칼 소거능과 FRAP value 분석 결과, 실험구의 항산화 활성이 유의적으로 높은 것을 확인할 수 있었다. 묘사분석 결과 '기름진 정도'가 무처리구에 비하여 실험구에서 낮게 평가되었으며, 이는 보다 담백하면서 기능성이 강화된 장어의 생산이 가능함을 나타낸다고 할 수 있다. 따라서 친환경 가공황토소재로 양식한 장어의 경우 기능성이 강화되고 맛이 향상된 고부가가치 제품으로 생산이 가능하여 국내 장어 시장을 한 단계 업그레이드할 수 있을 것으로 사료된다.

Keywords

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