초록

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.

Abstract

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.

주제어

#Boiled-dried anchovy   #Anchovy   #Caught region   #Quality evaluation of anchovy  

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