초록

척색동물문 미색동물아문에 속하는 미더덕과 오만둥이는 독특한 향과 맛으로 인해 식품에 널리 이용되고 있다. 영양성분으로 EPA와 DHA 와 같은 오메가 3 고도 불포화지방산, 타우린 및 유리 필수 아미노산, 그리고 카로테노이드 화합물이 함유되어 있다. 본 연구에서는 영양생리학적 기능성이 풍부한 미더덕과 오만둥이를 이용하여 술을 제조한 후, 품질을 평가하였다. 미더덕은 전체, 껍질, 살 부분으로 부위를 나누고, 오만둥이는 전체를 이용하여 각각 10, 20, 50 g을 알콜 함량 30%의 시판 과실주용 소주 250 mL에 첨가하여 4달간 숙성한 후 주정도, DPPH 라디칼 소거능, 색도측정, 관능검사를 실시하였다. 제조한 각 술의 알콜 함량은 미더덕과 오만둥이의 첨가량이 증가할수록 감소하였다. 항산화 활성인 DPPH 라디칼 소거능은 오만둥이보다 미더덕이 조금 더 활성이 좋았으며, 미더덕의 부위별로는 살 부분이 가장 좋았다. 술의 색도는 미더덕과 오만둥이의 첨가량이 증가할수록 L값과 a값은 감소하는 경향, b값은 증가하는 경향을 나타내었다. 관능검사에서 미더덕, 오만둥이 술은 비슷한 경향을 보였으며 전체적으로 시험구간의 유의적인 차이는 거의 나타내지 않았다.

Abstract

Stycla claca (SC, miduduk in Korean) and Stycla plicata (SP, omangdungi in Korean) have been consumed as one of the most tasty seafoods in the southern coast of Korea. Liquors were prepared by soaking SC (whole, tunic, or flesh part) and SP (whole) in soju (alcohol content 30%) for 4 months, and then the characteristics were evaluated. Alcohol contents of the liquors decreased with increasing amounts of SC and SP. Antioxidant activities revealed by a radical scavenging activity showed that SC, especially flesh part, exhibited higher activity than SP in the liquors. Increasing the amount of SC and SP in liquors tended to decrease lightness and redness while increasing yellowness. In a sensory test, there was no significant difference between the liquors.

주제어

#Styela clava   #Styela plicata   #liquor   #quality  

참고문헌 (19)

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이 논문을 인용한 문헌 (6)

1. Jeong, Eun-Jeong ; Cho, Woo-Jin ; Cha, Yong-Jun 2008. "Volatile Flavor Compounds in Omandungi (Styela plicata)-Doenjang (Soybean paste) Soups and stew by Cooking" 생명과학회지 = Journal of life science, 18(11): 1570~1577  원문보기 상세보기
2. Cha, Yong-Jun ; Lee, Hee-Young ; Jeong, Eun-Jeong 2008. "Changes of Biological Activites of Two Ascidians, Styela clava and Styela plicata, by Cooking" 생명과학회지 = Journal of life science, 18(1): 109~113  원문보기 상세보기
3. Lee, Dong-Won ; You, Dong-Hyun ; Yang, Eun-Kyung ; Jang, In-Cheol ; Bae, Myung-Suk ; Jeon, Yuo-Jin ; Kim, Suk-Ju ; Lee, Seung-Cheol 2010. "Antioxidant and ACE Inhibitory Activities of Styela clava according to Harvesting Time" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(3): 331~336  원문보기 상세보기
4. Park, Ji-Won ; You, Dong-Hyun ; Bae, Myung-Suk ; Kim, Jung-Mi ; Lee, Jong-Hwa ; Kim, Suk-Ju ; Jeon, Yuo-Jin ; Park, Eun-Ju ; Lee, Seung-Cheol 2011. "Antioxidant and Antihypertensive Activities of Styela plicata according to Harvesting Time and Size" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(3): 350~356  원문보기 상세보기
5. Choi, So-Yeon ; Choi, Eun-Yeong ; Lee, Kyung-Eun ; Song, Ae-Sun ; Park, So-Hyeon ; Lee, Seung-Cheol 2012. "Preparation and Quality Analysis of Fish Paste Containing Styela clava Tunic" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(11): 1591~1595  원문보기 상세보기
6. Kim, Si-Kyung ; Kim, Seung-Wan ; Noh, Su-Jin ; Kim, Yeon-Joo ; Kang, Ji-Hee ; Lee, Seung-Cheol 2013. "Qualities of Konjac Containing Tunic Extract from Styela clava" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(3): 410~414  원문보기 상세보기