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논문 상세정보

초록

외식산업에서의 붕장어 이용성 증대에 기여하고자 계절에 따른 일반성분, 지방산, 핵산관련성분 및 아미노산의 변화를 분석하였다. 여름철 붕장어의 조지방 함량이 3.2%로 가장 낮게 나타났으며, 이는 붕장어의 산란기에 따른 영향으로 생각된다. 지방산 조성 중 포화지방산인 palmitic acid, stearic acid, 단일불포화지방산인 oleic acid, palmitoleic acid 그리고 다가불포화지방산인 DHA, EPA가 주요 지방산으로 확인되었다. 전체 지방산 중 oleic acid가 36.76$\sim$45.11%로 가장 높은 함량을 차지하였고, 다가불포화지방산의 조성비가 봄에서 겨울로 갈수록 증가하는 경향을 나타냈다. 그러나 지방산 조성비의 계절적 차이는 뚜렷하게 나타나지 않았다. 핵산관련성분 중 맛에 직접적인 영향을 주는 IMP(3.617$\sim$5.524 $\mu$ mol/g)와 Hx(0.913$\sim$2.238 $\mu$ mol/g) 그리고 무미의 HxR(0.625$\sim$1.652 $\mu$mol/g)이 ATP(0.058$\sim$0.083 $\mu$mol/g), ADP(0.145$\sim$0.161 $\mu$mol/g), AMP(0.166$\sim$0.179 $\mu$mol/g)보다 높은 함량을 보였으며, 어류의 지미성분인 IMP와 Hx의 함량이 7.219 $\mu$mol/g으로 겨울에 가장 높게 나타났다. 아미노산 중 glutamic acid(14,178.7$\sim$7,802.6 mg%), aspartic acid(4,669.2$\sim$8,259.0 mg%), lysine(4,198.3$\sim$7,540.8mg%), leucine(3,843.6$\sim$6,782.1 mg%) 등이 주요 구성아미노산으로, histidine(199.6$\sim$644.4 mg%), glycine(94.8$\sim$152.2 mg%), alanine(35.3$\sim$71.2 mg%), glutamic acid (44.1$\sim$70.6 mg%) 등이 주요 유리아미노산으로 확인되었으며, 정미물질 중 맛과 관련 있는 유리아미노산의 총량은 여름철과 겨울철에 각각 1,179.2과 1,605.2 mg%로 높게 나타났다. 어류의 주요 정미성분의 함량으로 확인한 결과 핵산관련성분은 겨울철이, 유리아미노산은 여름철이 가장 많았으나 이들 정미성분의 함량이 특정 계절에만 높게 나타나지는 않았다. 따라서 붕장어의 맛은 정미관련성분들과 관련이 크지만 단순히 정미성분만이 아닌 다른 여러 성분과의 복합적인 상호작용에 의한 결과라고 생각된다.

Abstract

Conger eel (Conger myriaster) is used as a well-being food in the foodservice industry in Korea. We analyzed not only the proximate composition but also the taste components affecting conger eel, which are fatty acids, nucleotides, amino acids, etc. Concerning the composition, the crude lipid was the lowest in summer at 3.2%, which is considered due to spawning period. The major fatty acids were $C_{16:0},\;C_{16:1},\;C_{18:0},\;C_{18:1},\;C_{20:5},\;and\;C_{22:6}$. The $C_{18:1}$ content was the highest among the fatty acids and the content varied between 36.76 and 45.11% by season. Seasonal change in the content of poly-unsaturated fatty acids was increased from spring to winter in conger eel. Among the nucleotides, the contents of IMP (3.617$\sim$5.524 $\mu$mol/g) and Hx (0.913$\sim$2.238 $\mu$mol/g), which is closely related to taste, and the concentrations of IMP and Hx were the highest (7.219 $\mu$mol/g) in winter, and HxR (0.625$\sim$1.652 $\mu$mol/g) was higher than ATP (0.058$\sim$0.083 $\mu$mol/g), ADP (0.145$\sim$0.161 $\mu$mol/g), and AMP (0.166$\sim$0.179 $\mu$mol/g). In conger eels, the major total and free amino acids were glutamic acid (14,178.7$\sim$7,802.6 mg%), aspartic acid (4,669.2$\sim$8,259.0 mg%), lysine (4,198.3$\sim$7,540.8 mg%), leucine (3,843.6$\sim$6,782.1 mg%), and histidine (199.6$\sim$644.4 mg%), glycine (94.8$\sim$152.2 mg%), alanine (35.3$\sim$71.2 mg%), glutamic acid (44.1$\sim$70.6 mg%), respectively, but the concentration of amino acids was different by season. The content of free amino acids, which is related to the taste component, was detected as high in summer and winter at 1179.2 and 1,605.2 mg%, respectively.

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  2. Jang, Mi-Soon ; Jang, Joo-Ri ; Park, Hee-Yeon ; Yoon, Ho-Dong 2010. "Overall Composition, and Levels of Fatty Acids, Amino Acids, and Nucleotide-type Compounds in Wild Abalone Haliotis gigantea and Cultured Abalone Haliotis discus hannai" 한국식품저장유통학회지 = Korean journal of food preservation, 17(4): 533~540 
  3. An, Cheul-Min ; Park, Hee-Yeon ; Son, Meang-Hyun ; Kim, Kyoung-Duck ; Kim, Kang-Woong ; Jang, Mi-Soon 2011. "Evaluation of Muscle Quality of Olive Flounder (Paralichthys olivaceus) Fed Extruded Pellets Containing Different Protein and Lipid Levels, and Raw Fish-based Moist Pellet" 한국식품저장유통학회지 = Korean journal of food preservation, 18(5): 729~738 
  4. An, Cheul-Min ; Park, Hee-Yeon ; Son, Meang-Hyun ; Kim, Kyoung-Duck ; Kim, Kang-Woong ; Jang, Mi-Soon 2011. "Evaluation of Muscle Quality of Olive Flounder (Paralichthys olivaceus) Fed Extruded Pellets Containing Different Protein and Lipid Levels, and Raw Fish-based Moist Pellet" 한국식품저장유통학회지 = Korean journal of food preservation, 18(5): 729~738 
  5. Jang, Mi-Soon ; Park, Hee-Yeon ; Kim, Kang-Woong ; Kim, Kyoung-Duck ; Son, Maeng-Hyun 2011. "Comparison of Free Amino Acids and Nucleotides Content in the Olive Flounder Paralichthys olivaceus Fed with Extruded Pellet" 한국식품저장유통학회지 = Korean journal of food preservation, 18(5): 746~754 
  6. Choi, Seung-Hwa ; Kim, Sang-Moo 2011. "Quality Properties of Fermented Squid Seasoning Manufactured with Fermentation Accelerator" 한국식품과학회지 = Korean journal of food science and technology, 43(3): 334~340 
  7. Park, Hee-Yeon ; Jang, Joo-Ri ; Nam, Gi-Ho ; Lee, Doo-Seog ; Yoon, Ho-Dong ; Jang, Mi-Soon 2011. "Comparison of Taste Components of Giant Squid Architenthis dux via Processing Methods" 한국식품저장유통학회지 = Korean journal of food preservation, 18(4): 508~516 
  8. Nam, Hyeon Gyu ; Jang, Mi-Soon ; Seo, Kyoung-Chun ; Nam, Ki-Ho ; Park, Hee-Yeon 2013. "Changes in the taste compounds of Kimchi with seafood added during its fermentation" 한국식품저장유통학회지 = Korean journal of food preservation, 20(3): 404~418 
  9. 2014. "" Fisheries and aquatic sciences, 17(4): 409~419 
  10. Jang, Mi-Soon ; Park, Hee-Yeon ; Nam, Ki-Ho ; Kim, Min Jeong 2014. "Physicochemical Composition and Fermentation Conditions of Sliced, Dried Radish Kimchi with Flying Fish Roe" 한국식품과학회지 = Korean journal of food science and technology, 46(5): 566~574 

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