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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Fermentation Process for Odor Removal of Oyster (Crassostrea gigas) Hydrolysate and Its Properties

이취 제거를 위한 굴 가수분해물의 발효공정과 제품의 특성

  • Lee, Su-Seon (Sunmarine Biotech. Co., Ltd.) ;
  • Park, Si-Hyang (Sunmarine Biotech. Co., Ltd.) ;
  • Kim, Hyeun-A (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Choi, Yeung-Joon (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
  • 이수선 ((주)선마린바이오테크) ;
  • 박시향 ((주)선마린바이오테크) ;
  • 김현아 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 최영준 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2015.10.13
  • Accepted : 2016.03.11
  • Published : 2016.04.30
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Abstract

This study was carried out to investigate the optimal processing conditions for odor removal and maximal antioxidant effects of oyster (Crassostrea gigas) hydrolysate. The optimal hydrolysis conditions were 3.3% neutrase as the protease, $50^{\circ}C$ as the hydrolysis temperature, and 8.3 h as the hydrolysis time. Fish odor of enzymatic oyster hydrolysate was greatly reduced during Saccharomyces cerevisiae fermentation at $24^{\circ}C$ with 0.5% glucose. The protein content of the fermentation product from oyster hydrolysate powder was 25.7%, which contained the major amino acids Glu, Asp, Lys, Arg, Gly, and Ala, whereas Leu, Ala, Phe, Val, and Tau were abundant free amino acids. The important minor minerals were Zn and Fe. Toxicity against Chang cells was not observed in the fermentation product from the oyster hydrolysate up to $200{\mu}g/mL$. The results suggest that fermentation with S. cerevisiae could reduce the fish odor of enzymatic oyster hydrolysate. The hydrolysate has potential application as a food ingredients and nutraceutical.

굴 가수분해물의 이취 제거를 위한 가수분해 및 발효의 최적 조건과 이의 항산화 효과를 검토하였다. 이취 제거를 위한 굴 가수분해물의 최적 추출 조건은 Neutrase를 이용하여 E/S 3.3%, $50^{\circ}C$, 8.3시간이었으며, 발효 공정은 $24^{\circ}C$에서 glucose 0.5%와 Saccharomyces cerevisiae를 5% 접종하였다. 굴 가수분해 발효물의 구성 아미노산은 25.7%에 해당하였으며, Glu, Asp, Lys, Leu, Arg, Gly 및 Ala이 전체의 61.2%를 차지하였다. 유리 아미노산 조성의 경우 Leu, Ala, Phe, Val 및 Tau의 순으로 높게 나타났다. 또한 무기질 함량은 Na, P, K, Zn, Fe이 높게 나타났으며, 정상 간세포주인 Chang cell에 대한 독성은 나타나지 않았다. 이상의 결과로 미루어 S. cerevisiae에 의해 수산물의 이미취를 masking 할 수 있으나, 기능성 원료로 사용하기 위해 최종 제품의 카드뮴 함량을 저감시킬 대책이 필요하다.

Keywords

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