양식 참전복(Haliotis discus hannai) 열성패 추출물의 제조 및 품질특성
Processing and Quality Characteristics of a Cultured Recessive Smallsized Abalone Haliotis discus hannai Extract
2
조회
0
다운로드
5
인용
0
참고문헌
키워드
초록
To determine whether there are differences in the food component characteristics of the cultured recessive smallsized 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.
Abstract
To determine whether there are differences in the food component characteristics of the cultured recessive smallsized 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.
참고문헌 (30)
- American Oil Chemists' Society, "In official methods and recommended practice of the AOCS" (1990), AOCS
- Bligh EG, "A rapid method of total lipid extraction and purification", Can J Biochem Physiol, 37, pp.911~917 (1959)
- Han HS, "Statistic Data Analysis" (1999), Chungmungak
- Hayashi T, "Sensory analysis of taste-active components in the extract of boiled snow crab meat", J Food Sci, 46, pp.479~483 (1981)
- 지영주, "3배체 참전복, Haliotis discus hannai의 식품 성분에 대한 연구", 한국수산과학회지, 41(6), pp.452~457 (2008), 한국수산과학회
- 장미순, "자연산 말전복(Haliotis gigantea)과 양식산 참전복(Haliotis discus hannai)의 일반성분, 지방산, 아미노산 및 핵산관련물질 조성 비교", Food Science and Preservation, 17(4), pp.533~540 (2010), 한국식품저장유통학회
- Kang HI, "Some chemical composition of abalone and sea cucumber as affected by drying methods", J Korean Agri Chem Soc, 24, pp.126~131 (1981)
- Kato H, "Flavor Chemistry" (1989), American Chemical Society
- Kim KO, "Sensory Evaluation Method and Application" (1993), Sinkwang Pub Co.
- 김학렬, "전복(Haliotis discus hannai) 추출물의 혈압강하, 항산화능 및 항혈전능에 대한 in vitro 효과", 한국식품영양과학회지, 35(7), pp.835~840 (2006), 한국식품영양과학회
- 김학렬, "The Abanones, Haliotis discus hannai, Exhibit Potential Anticoagulant Activity in Normal Sprague Dawley Rats", Food Science and Preservation, 14(4), pp.431~437 (2007), 한국식품저장유통학회
- Kim DH, "Taste of amino acids" (2010), Tamgudang
- 김선근, "진주담치(Mytilus edulis) 추출물의 제조 및 품질특성", 한국수산과학회지, 50(6), pp.650~655 (2017), 한국수산과학회[DOI]
- 고소미, "고추장 숙성 전복의 제조 및 이화학적 특성", 한국식품영양과학회지, 38(6), pp.773~779 (2009), 한국식품영양과학회
- KSFSN (Korean Society of Food Science and Nutrition), "Handbook of Experimental in Food Science and Nutrition" (2000), Hyoil Pub Co.
- KSFSN (Korean Society of Food Science and Nutrition), "Handbook of Experimental in Food Science and Nutrition" (2000), Hyoil Pub Co.
- 이경아, "내장을 첨가한 전복죽의 품질 특성", 한국식품영양과학회지, 37(1), pp.103~108 (2008), 한국식품영양과학회
- 이영재, "전복(Haliotis discus hannai)의 연령에 따른 육과 내장의 이화학적 특성 비교", Food Science and Preservation, 16(6), pp.849~860 (2009), 한국식품저장유통학회
- 이정뢰, "한국에서 생산되는 전복의 영양성분 비교 분석", Food Science and Preservation, 20(4), pp.441~450 (2013), 한국식품저장유통학회
- 문창용, "전복장의 열처리 공정의 최적화 및 저장성 평가에 관한 연구", 산업식품공학, 15(3), pp.230~234 (2011), 한국산업식품공학회
- National Federation of Fisheries Cooperatives, "Marine Products in Korea" (2000), Suhyup Pub Co
- National Fisheries Research, "Fatty acid composition of fisheries products in Korea" (2012), Bosung Pub. Co.
- Ohara T., "Formol titration method" (1982), Kenpakusha
- 박정욱, "건조방법에 따른 건조 전복 (Haliotis discus hannai)의 이화학적 특성 비교", Food Science and Preservation, 16(5), pp.686~698 (2009), 한국식품저장유통학회
- Ren H, "Preparation of hot-water extract from fisheries waste", Bull Japanese Soc Sci Fish, 63, pp.985~991 (1997)
- 신정혜, "전복과 천연 식물류 복합물의 항산화 및 알코올대사 효소 활성", 한국식품조리과학회지, 24(2), pp.182~187 (2008), 한국식품조리과학회
- 신은수, "쌀 입자 크기 및 물 첨가량에 따른 전복죽의 품질 특성", 한국식품영양과학회지, 37(2), pp.245~250 (2008), 한국식품영양과학회
- Yoon HD, "Lipid composition of purple shell and abalone", Bull Korean Fish Soc, 19, pp.446~452 (1986)
- 유맹자, "음용 전복추출액의 최적 제조조건 및 품질 특성", 한국식생활문화학회지, 22(6), pp.827~832 (2007), 한국식생활문화학회
- 윤민석, "레토르트 열처리 조건에 따른 굴자숙수 농축물의 식품성분 특성 비교", 한국수산과학회지, 42(3), pp.197~203 (2009), 한국수산과학회