녹차추출물처리 마른멸치의 가공 및 품질특성
Processings and Quality Characteristics of Boiled-Dried Anchovies with Green Tea Extract
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초록
우리나라 전통 수산건제품인 마른멸치의 고품질화를 위한 연구로서, 마른멸치의 가공 및 저장 중 발생할 수 있는 지질산화나 갈변, 산패취와 같은 품질저하현상을 억제시킨 녹차추출물처리 마른멸치를 가공하였으며, 이의 제품화에 필요한 가공조건 및 본 시제품의 이화학적 및 관능적 품질특성에 대하여 살펴보았다. 어획한 중멸 혹은 중대멸을 가공선상의 자숙조에서 6%의 식염수 중에서 멸치가 떠오를 때까지 자숙하여 건조발에 일정량씩 편 다음, 건조장으로 옮겨 27℃에서 1시간 동안 냉풍건조한 후 0.5% 녹차추출액을 자숙멸치 1 kg당 100 mL 씩 냉풍건조 중 1시간 간격으로 총 5회 분무처리하였으며, 이후 27℃에서 12시간 동안 냉풍건조를 진행한 다음 선별처리하여 분무처리 녹차멸치를 가공하였다. 한편, 어획한 멸치를 6%의 식염수 대신에 미리 조제해 놓은 0.5% 녹차가 함유된 6%의 식염수 중에서 멸치가 떠오를 때까지 자숙한 다음 건조발에 일정량씩 편 후 건조장으로 옮겨 27℃에서 17시간 냉풍건조한 후 선별하여 자숙처리 녹차멸치를 가공하였다. 2종의 녹차추출물처리 마른멸치는 모두 일반 마른멸치에 비해 가공 중 휘발성염기질소량 및 과산화물이 적게 생성되었으며, 고도불포화지방산에 대한 산화분해 억제 등 녹차추출물처리에 의한 지질산화 억제효과가 확인되었다. 녹차추출물처리 마른멸치의 관능적 특성은 녹차추출물의 흡착에 따른 마른멸치의 비린 맛이 제거되었고, 지질산화에 따른 변색 및 off-flavor의 생성이 억제되어 관능적 품질이 일반마른멸치에 비해 훨씬 개선되었다.
Abstract
To develop the high quality boiled-dried anchovy (HBA) with green tea extract (GTE). 2 kinds of high quality boiled-dried anchovy with green tea extract (HDA-GTE) were prepared. The moisture, crude protein, crude lipid and volatile basic nitrogen (VBN) contents of the HDA-GTE were 23.2~23.6%, 62.0~62.1%, 5.9~6.0% and 18.1~20.9 mg/100 g, respectively. These VBN content of HDA-GTE were lower than that of conventional boiled-dried anchovy. In fatty acid composition of the HDA-GTE, the major acids were 16:0, 22:6n-3, 20:5n-3 16:1n-9, 16:4n-3, 18:1n-9 and 18:0 in order. HDA-GTE were higher in polyunsaturated fatty acid (PUFA) ratio such as 22:6n-3 and 20:5n-3, and lower in saturates and monoenes than those of conventional boiled-dried anchovy. And peroxide value, TBA value and remaining ratio of PUFA in HDA-GTE and conventional boiled-dried anchovy were 18.6~32.8 meq/kg and 63.8 meq/kg, 0.42~0.74 and 1.55, and 1.62~1.70 and 1.38, respectively. From the results of these experiments, green tea extract treatment have a retard effects on lipid oxidation and oxidative degradation of PUFA during boiled-dried anchovy processing. And organoleptic qualities were no difference in 2 kind of HDA-GTE, whereas these products showed very good organoleptic qualities for masking of fish taste, color and odor compared with conventional boiled-dried anchovy.
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