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논문 상세정보

초록

수산가공 부산물인 fish frame을 보다 효율적으로 이용하기 위하여 붕장어 frame을 주성분으로 하는 스낵의 제조를 시도하였고, 아울러 이의 특성도 검토하였다. 스낵의 제조 원료로 검토한 붕장어 frame의 경우 휘발성염기질소 함량으로 미루어 보아 가공 원료로 적절하리라 판단되었다. 관능검사의 결과와 단가 측면에서 붕장어 frame스낵의 감미제로는 물엿이 적절하리라 판단되었다. 수분함량 및 과산화물값의 결과로 미루어 보아 붕장어 frame을 이용한 물엿 함유 조미액 처리 스낵의 경우 식품위생법규 상으로 적절한 식품이었다. 붕장어 frame을 이용한 물엿 함유 조미액 처리 스낵은 대두유와 유사한 지방산 조성을 가졌으나 EPA 및 DHA의 조성비도 무시할 수 없는 정도이었다. 붕장어 frame을 이용한 물엿 함유 조미액 처리 스낵의 구성아미노산 총 함량은 23.9%이었고 주요 아미노산으로는 aspartic acid, glutamic acid, glycine 및 alanine 등이었다. 또한 붕장어 frame을 이용한 물엿 함유 조미액 처리 스낵의 칼슘 및 인의 함량은 각각 4.9% 및 2.7%이었고, 칼슘/인의 비율은 1.82로 칼슘 흡수가 기대되는 비율이었다. 붕장어 frame을 이 용한 물엿 첨가 스낵의 EPA 및 DHA 등과 같은 건강 기능성 지방산의 조성, 구성아미노산의 함량 및 칼슘과 인의 함량 등은 시판 뱀장어 frame 스낵에 비하여 우수하였다.

Abstract

Fish-frames, which are left after obtaining fillets or muscle during fish processing, consists of useful food components, such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using conger eel frame (SF) for human consumption and also to elucidate food component characterization of the snack. The results of volatile basic nitrogen suggested that conger eel frame was a suitable material for preparing snack. Based on the results of sensory evaluation and costs, starch syrup was an optimal sweetener for preparing snack using conger eel frame. The starch syrup-treated SF appeared safe because the moisture content and peroxide value were below the safety limits described in the guideline of Korea Food and Drug Administration (KFDA). Starch syrup-treated SF was similar in the pattern of fatty acid composition to soybean oil, whereas EPA and DHA were detected in SF. The total content of amino acid in starch syrup-treated SF was 23.9% based on 100 g of raw material. The maj or amino acids were aspartic acid, glutamic acid, glycine and alanine. The total contents of calcium and phosphorus in starch syrup-treated SF were 4.9% and 2.8%, respectively. The Ca/P of starch syrup-treated SF was 1.9, which is a good ratio for absorption of calcium. The SF made with starch syrup was superior in EPA and DHA compositions, total amino acid, calcium and phosphorus contents to commercial snack using eel frame.

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이 논문을 인용한 문헌 (3)

  1. Kang, Kyung-Tae ; Kim, Hyung-Jun ; Lee, Take-Sang ; Kim, Hye-Suk ; Heu, Min-Soo ; Hwang, Na-Ae ; Ha, Jin-Hwan ; Ham, Joon-Sik ; Kim, Jin-Soo 2007. "Development and Food Component Characteristics of Canned Boiled Rainbow Trout" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 36(8): 1015~1021 
  2. Heu, Min-Soo ; Park, Shin-Ho ; Kim, Hye-Suk ; Jee, Seung-Joon ; Kim, Hyung-Jun ; Han, Byung-Wook ; Ha, Jin-Hwan ; Kim, Jeong-Gyun ; Kim, Jin-Soo 2008. "Preparation of Snack Using Residues of Fish Gomtang" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(1): 97~102 
  3. Heu, Min-Soo ; Lee, Take-Sang ; Kim, Hye-Suk ; Jee, Seung-Joon ; Lee, Jae-Hyoung ; Kim, Hyung-Jun ; Yoon, Min-Seok ; Park, Shin-Ho ; Kim, Jin-Soo 2008. "Food Component Characteristics of Tang from Conger Eel By-products" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(4): 477~484 

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