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시판 샛줄멸 젓갈의 식품성분 특성

Food Component Characteristics of Commercial Salt-fermented Silver-stripe Round Herring

윤민석|김진수|박용석|하진환|허민수|김형준
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)|2009.04|한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)|제42권 제2호|pp. 116-122

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참고문헌

주제분류수산학

초록

Abstract

This study was conducted to compare the food quality of commercial salt-fermented silver-stripe round herring (SFS) to that of commercial salt-fermented anchovy (SFA). The contents of moisture and crude protein of SFS were higher than those of SFA. However, the crude lipid and crude ash contents of SFS were lower than those of SFA. The salinity of SFS was 13.2%, which was lower than that of SFA. The taste value of SFS was 148.1, which was higher than that of SFA. The total amino acid content of SFS was 18.1g/100g and its major amino acids were glutamic acid (9.5%) and aspartic acid (8.1%). The contents of calcium, phosphorus and iron in SFS were 647mg/100g, 363mg/100g and 4.1mg/100g, respectively. Twenty six types of fatty acids were detected in SFS and the major components were 16:0, 18:0, 18:1n-9 and 22:6n-3. The angiotensin I converting enzyme (ACE) inhibiting and the antioxidative abilities of SFS were 50.0% and 1.15, respectively, which were similar to those of SFA. Sensory evaluation revealed that SFS had a superior taste and color to SFS, while to the flavor of two products was similar.

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