한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제51권6호
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  • Pages.640-646
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  • 2018
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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양식 참전복(Haliotis discus hannai) 열성패 추출물의 제조 및 품질특성

Processing and Quality Characteristics of a Cultured Recessive Small-sized Abalone Haliotis discus hannai Extract

  • 조준현 (경상대학교 해양식품생명의학과) ;
  • 남현규 (경상대학교 해양식품생명의학과) ;
  • 오광수 (경상대학교 해양식품생명의학과/농업생명과학연구원)
  • Cho, Jun-Hyun (Department of Seafood and Aquaculture Science, Gyeongsang National University) ;
  • Nam, Hyeon-Gyu (Department of Seafood and Aquaculture Science, Gyeongsang National University) ;
  • Oh, Kwang-Soo (Department of Seafood and Aquaculture Science/Institute of Agriculture and Life Science, Gyeongsang National University)
  • 투고 : 2018.10.08
  • 심사 : 2018.11.13
  • 발행 : 2018.12.31
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초록

To determine whether there are differences in the food component characteristics of the cultured recessive small-sized abalone Haliotis discus hannai (SA; 30-40 each/kg) and middle-sized abalone (MA; 10-15 each/kg), the proximate compositions, fatty acid and total amino acid compositions of these two species were evaluated. Additionally, extraction methods were performed on the SA to asses the quality characteristics of the resulting. In terms of proximate composition, MA had lower moisture and carbohydrate levels and higher crude protein contents than SA. The total amino acid contents of MA and SA were 15,734.4 and 11,379.1 mg/100 g, respectively, the major amino acids were glutamic acid, aspartic acid, serine, glycine, alanine, leucine, arginine and lysine, and the major fatty acids were 16:0, 18:0, 18:1n-9, 18:1n-7, 20:4n-6, 20:5n-3, and 22:5n-3. The pH levels and total nitrogen and amino nitrogen contents of the hot-water extract (WE) and scrap enzyme hydrolysate (SE) samples from the SA were 6.32 and 6.05, 1.36% and 1.52%, and 342.1 and 403.1 mg/100 g, respectively. The extraction yields and free amino acid contents from SA were 1,317 and 440 mL/kg, and 8,721.1 and 9,070.7 mg/100 g, respectively, and the concentrations of major components were as follows: arginine, glycine, glutamic acid, alanine and lysine. Additionally, the complex extract (WE+SE) was superior to the traditional extract (WE) in terms of extraction yield, amino-nitrogen content, and organoleptic qualities but not odor.

키워드

Table 1. Proximate composition of the middle and recessive small-sized abalones Haliotis discus hannai

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Table 2. Total amino acid contents of the middle and recessive small-sized abalones Haliotis discus hannai

KSSHBC_2018_v51n6_640_t0002.png 이미지

Table 3. Fatty acid composition of the middle and recessive small-sized abalones Haliotis discus hannai

KSSHBC_2018_v51n6_640_t0003.png 이미지

Table 4. pH, salinity, total nitrogen, volatile basic nitrogen (VBN) and amino nitrogen (NH2-N) contents of hot-water extract (WE) and scrap enzyme hydrolysate (SE) from the recessive small-sized abalone Haliotis discus hannai

KSSHBC_2018_v51n6_640_t0004.png 이미지

Table 5. Total amino acid contents of hot-water extract (WE) and scrap enzyme hydrolysate (SE) from the recessive small-sized abalone Haliotis discus hannai

KSSHBC_2018_v51n6_640_t0005.png 이미지

Table 6. Yield and sensory evaluation of hot-water extract (WE), scrap enzyme hydrolysate (SE) and complex extract (CE) from the recessive small-sized abalone Haliotis discus hannai

KSSHBC_2018_v51n6_640_t0006.png 이미지

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