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어획지 차이에 따른 마른멸치의 품질 비교

Comparison of Quality among Boiled-Dried Anchovies Caught from Different Sea


어획지에 따른 마른멸치의 품질을 제시하기 위하여 남해산, 동해산 및 서해산 마른멸치의 식품학적 품질특성 (아미노산, 무기질 및 지방산과 같은 구성성분,과산화물값 및 색도와 같은 지질산패도, 휘발성염기질소, 형상 등과 기호도 등)에 대하여 비교, 검토하였다. 남해안산 마른멸치의 수분함량은 $22.9\%$로 동해안산 마른멸치($27.4\%$) 및 서해안산 마른멸치 ($27.8\%$)에 비하여 약간 낮았다. 그러나, 산불용성 회분은 어획지에 관계없이 0.29-$0.34\%$의 범위로 차이가 없었다. 남해안산 마른멸치는 동해안산 및 서해안산에 비하여 구성아미노산 함량 (건물 당), 무기질 함량 (건물 당) 및 지방산 조성의 경우 차이가 없었고, 과산화물값 및 (20:5n-3+22:6n-3)/16:0등은 미미한 정도에서 우수하였으며, 색조 및 형상과 같은 관능 특성 은 확연히 우수하였다. 이상의 화학적 분석 및 관능 평가에 의한 어획지에 따른 마른멸치의 품질은 남해안산이 가장 우수하였고, 다음으로 서해안산 마른멸치 $\ge$ 동해안산 마른멸치의 순이었다.


This study was conducted to evaluate the quality of the commercial boiled-dried anchovies (Engraulis japonicus) caught from different sea (southern, eastern and western sea) by determining chemical components and sensory evaluation. Product S was from the southern sea. product W was from the western sea and product E was from the eastern. The moisture content of product S was $22.9\%$ which was low compared with those of the product I ($27.4\%$%) and the product W ($27.8\%$). There are no difference in the acid-insoluble ash total amino acid (dry basis), mineral (dry basis) contents and fatty acid composition among products caught from different sea. On the other hand, The product S was superior in the lipid properties (peroxide value and (20:5n-3+22:6n-3)/16:0) and sensory Properties (appearance and color) to those of product I and product W. Judging from the above results of chemical analyses and sensory evaluation, the product S was the best quality among commercial boiled-dried anchovy, followed by product W, and then product E.

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이 논문을 인용한 문헌 (4)

  1. Heu, Min-Soo ; Lee, Jae-Hyoung ; Kim, Hyung-Jun ; Jung, In-Kwon ; Park, Yong-Seok ; Ha, Jin-Hwan ; Kim, Jin-Soo 2008. "Food Component Characteristics of Boiled-Dried Silver-Stripe Round Herring" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(7): 891~899 
  2. Cho, Hee-Sook ; Kim, Kyung-Hee 2011. "Quality Characteristics of Fish Paste Containing Skate (Raja kenojei) Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 21(6): 808~813 
  3. Seo, Jae-Sil ; Cho, Hee-Sook 2012. "Quality Characteristics of Fish Paste with Shrimp Powder" 한국식품저장유통학회지 = Korean journal of food preservation, 19(4): 519~524 
  4. Lee, So-Yeon ; Ryu, Hong-Soo 2014. "Optimizing Recipes of Korean-style Cut Noodles with Anchovy Engraulis japonicus Soup Base Residue Powder" 한국수산과학회지 = Korean journal of fisheries and aquatic sciences, 47(5): 545~555 


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