진주담치 Mytillus sdulis 및 진주담치 복합추출물의 성분특성
Food Component Characteristics of Cultured Sea Mussel Mytilus edulis and Its Complex Extract
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국내 양식산 진주담치 Mytilus edulis 의 가치증진 및 향후 효율적인 활용을 위한 식품학적 자료를 얻기 위해 연안에서 생산되는 진주담치의 식품성분 조성을 분석하였고, 아울러 복합추출법으로 추출한 진주담치 추출물의 품질특성에 대하여 분석 검토하였다. 진주담치 육의 수분, 조단백질과 탄수화물 함량은 각각 79.0%, 15.2% 및 1.9% 이었고, 진주담치 총지질의 주요 지방산은 16:0, 16:1n-7, 20:5n-3 및 22:6n-3 등으로, 20:5n-3 및 22:6n-3을 위주로 하는 고도불포화지방산의 조성비가 매우 높았다. 총아미노산의 함량은 15,344.8 mg/100 g 으로 glutamic acid, aspartic acid, glycine, alanine, leucine, lysine 및 arginine의 함량이 많았다. 유리아미노산 총함량은 961.8 mg/100 g 으로, taurine 이 전체 유리아미노산의 14.3%를 차지하고 있었으며, glutamic acid, glycine, alanine 및 arginine도 비교적 많이 함유되어 있었다. 진주담치 열수추출물, 잔사 효소분해물 및 복합추출물(Brix 20°)의 조단백질 함량은 각각 6.6, 8.6 및 7.4%, 염도는 1.8, 0.9 및 1.6%, 아미노질소량은 264.6, 358.4 및 323.0 mg/100 g 이었다. 추출수율은 진주담치 1 kg 당 열수추출물 689 mL, 잔사 효소분해물이 323 mL 로서 복합추출을 통해 약 47%의 수율이 증가하였다. 진주담치 복합추출물은 열수추출물과 관능적인 면에서 유의적 차이가 없었으며, 시판 굴자숙농축액과 비교하여 전혀 손색이 없었다. 열수추출물과 복합추출물의 유리아미노산의 총함량은 각각 5,733.5 및 7,210.5 mg/100 g 으로 glutamic acid가 함량 및 taste value로 보아 지배적이었으며, 다음이 aspartic acid, alanine, glycine, arginine, lysine 및 histidine 순으로 맛에 영향을 미칠 것으로 추정되었다.
Abstract
The food component characteristics of cultured sea mussel Mytilus edulis and quality characteristics of the taste-active extract from sea mussel were investigated. Regarding the chemical compositions, the moisture, crude protein and volatile basic nitrogen content of cultured sea mussel were 79.0, 15.2 g/100 g, and 12.0 mg/100 g, respectively. Amounts of total amino acids of sea mussel was 15,334.8 mg/100 g, the major amino acids were glutamic acid, aspartic acid, glycine, alanine, lysine and arginine. The major fatty acids were 14:0, 16:0, 16:1n-7, 20:5n-3, and 22:6n-3. Regarding the taste-active compounds, the free amino acid contents of sea mussel was 961.8 mg/100 g, and the major free amino acids were taurine, glutamic acid, glutamine, glycine, citrulline, lysine and arginine. Three kinds of sea mussel extracts including the hot-water extract (WE), scrap enzyme hydrolysate (EH) and complex extract (CE) were prepared. The crude protein and amino-N contents in WE, EH, and CE (Brix 20°) were 6.6, 8.6, 7.4%, and 264.6, 358.4, 323.0 mg/100 g, respectively. And salinity and yield in these ones were 1.8, 0.9 and 1.6% and 689, 323 and 1,012 mL/kg, respectively. Regarding the taste active-components, total free amino acid content of WE and CE was 5,733.5 and 7,210.5 mg/100 g, and major ones were glutamic acid, taurine, glycine, alanine, arginine, lysine and proline in order. The present complex extraction method was superior to the traditional hot-water extraction on the aspect of yield, amino-nitrogen contents and organoleptic qualities.
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