섬진강산 벚굴의 식품성분 특성
Food Component Characteristics of Dendely Lamellated Oyster (Ostrea denselamellosa) in Seomjin River
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우리나라의 지역특산 수산물인 벚굴의 식품학적 품질 특성을 살펴보기 위해 섬진강산 벚굴(Ostrea denselamellosa)의 성분조성을 통영산 양식 참굴(Crassostrea gigas)과 함께 분석, 비교 검토하였다. 벚굴과 참굴 양 시료 육의 수분 함량은 서로 비슷하였으며, 벚굴은 탄수화물 함량이 다소 많은 반면, 참굴은 조단백질 함량이 약간 많았다. 벚굴의 염도와 휘발성염기질소 함량은 각각 0.9% 및 4.2 mg/100 g으로서 참굴의 1.6% 및 10.5 mg/100 g에 비해 다소 낮았으며, 벚굴 육을 절단하는데 필요한 절단력은 170 g으로 참굴의 109 g에 비해 컸다. 벚굴과 참굴의 구성지방산은 20:5n-3과 22:6n-3을 주로 하는 폴리엔산의 비율이 각각 51.1 및 49.1%로서 거의 절반을 차지하였으며, 다음이 16:0을 주로 하는 포화산, 18:1n-9을 주로 하는 모노엔산 순으로 양자 간에 조성비 차이를 보였다. 벚굴과 참굴의 무기질은 모두 Na, K, Ca, P 및 Zn이 주성분으로, Na와 Zn은 참굴의 함량이 1.6∼3배 정도 많았다. 총아미노산 함량은 각각 8,154 및 10,730 mg/100 g으로서, 양 시료 모두 Glu(Glx)의 함량이 가장 많았으며, 그 외 Lys 등 대부분의 아미노산이 고루 함유되어 있었다. 벚굴과 참굴의 유리아미노산 총함량은 각각 1,144 및 1,620 mg/100 g으로 Tau, Arg, Ala, Glu, Lys, Gly, Pro, Orn 및 β-Ala 등이 주요 유리아미노산이었다. Tau를 비롯한 대부분의 유리아미노산들이 참굴에 많이 함유되어 있었으나, Arg의 함량은 벚굴이 월등히 많았다.
Abstract
The detailed proximate, fatty/amino acid, mineral composition, texture, color, chemical and taste compounds of the wild dendely lamellated oyster(BG, Ostrea denselamellosa) in Seomjin river were compared with cultured oyster(CG, Crassostrea gigas) in Tongyeong bay. In proximate composition, BG were lower in contents of crude protein and ash, but higher in carbohydrate compared with those of CG. Salinity and volatile basic nitrogen content of BG and CG were 0.9 and 1.6%, 4.2 and 10.5 mg/100 g, respectively. Regarding the texture characteristic of muscle, shearing force of these oysters were 170 g and 109 g. The prominent fatty acids were 20:5n-3, 16:0, 22:6n-3, 18:1n-9, 20:1n-9, 16:4n-3, 18:0, 16:1n-9 and 14:0, and there was a little difference between BG and CG. BG was slightly higher in polyenes ratio and lower in monoenes ratio than those of CG. Amounts of total amino acids of BG and CG were 8,154 and 10,730 mg/100 g, respectively, and major ones were Glu(Glx), Lys, Asp(Asx), Phe, and Arg. In minerals, the prominent inorganic ions of BG and CG were Na, K, Ca, P and Zn, CG contained relatively large amount in most inorganic ions than those of BG. Regarding the taste-active components, amounts of free amino acids of BG and CG extracts were 1,144 and 1,620 mg/100 g, respectively, and the prominent ones were Tau, Arg, Ala, Glu, Lys, Gly, Pro, Orn, and β-Ala. The majority of these free amino acids were rich in CG, whereas BG contained specially high amount of Arg.
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