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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Analysis of Nutritional Components and Sensory Attributes of Grilled and Fast-Chilled Mackerels

직화구이와 급랭가공법을 이용한 고등어 제품의 성분 분석 및 관능적 특성 검토

  • Lim, Ho-Jeong (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Kim, Mi So (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Yoo, Hak Soo (Soombi Fishery Association Corporation) ;
  • Kim, Jae-Kyeom (Department of Food Science and Nutrition, University of Minnesota) ;
  • Shin, Eui-Cheol (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 임호정 (경남과학기술대학교 식품과학부) ;
  • 김미소 (경남과학기술대학교 식품과학부) ;
  • 유학수 (영어조합법인 숨비소리) ;
  • 김재겸 (미네소타대학교 식품영양학과) ;
  • 신의철 (경남과학기술대학교 식품과학부)
  • Received : 2015.10.28
  • Accepted : 2015.12.02
  • Published : 2016.03.31
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Abstract

Nutritional compositions, volatile compounds, and sensory attributes of grilled and fast-chilled mackerel (Scomber japonicus) were analyzed in order to examine its practical utilization as a food resource compared to commercial frozen mackerel. In the proximate analysis, lipid contents were $27.3{\pm}2.7%$ in grilled and fast-chilled mackerel. Palmitic acid was the most predominant fatty acid (20.68% and 18.88%), and the percentages of polyunsaturated fatty acid were higher than 40% in both. No benzopyrene was found in the grilled mackerel, and even grilling was employed at $260^{\circ}C$. For chemical stabilities, para-anisidine value (8.56 vs. 9.26) and acid value (2.96 vs. 3.35) in grilled mackerel were improved compared to those of commercial mackerel. Moreover, color index of grilled mackerel, a physiological property, showed greater lightness than commercial mackerel. Lastly, analysis of volatile compounds by gas chromatographic analysis and sensory tests by trained panels demonstrated higher potential for grilled mackerel as a highly marketable product compared to commercial mackerel. Taken altogether, the above results provide important preliminary results for utilization of grilled and fast-chilled mackerel as a quality food.

본 연구는 구이와 급랭 방식을 적용한 냉장 유통 고등어와 일반적인 냉동 유통 고등어의 성분 비교 및 관능적 특성을 비교해 보았다. 가공 과정에서의 영양성분 함량의 변화를 확인할 수 있었고, 이로 인한 향기성분을 포함한 관능적 특성에서도 분명한 차이가 있음을 발견하였다. 구이 과정이라는 고온 열처리 공정이 있었지만 급랭 방식을 통해 식품의 신선도 유지 기간을 연장하는 효과를 얻었고, 고등어 제품의 색도 역시 유지함으로써 소비자들의 선호도를 높이는 결과를 얻을 수 있었다. 본 연구를 통해 구이 과정에서의 주요 인자인 구이 온도, 구이 시간 및 구이 과정에서 발생하는 열의 전달 방법에 관한 세부적인 연구가 진행되어 고등어 제품이 가지는 우수한 영양적 관능적 특성을 유지한 제품이 소비자들에게 전달되기를 기대한다.

Keywords

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