$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

초록

어육 단백질 급원식품으로서 복어의 활용도를 높이고자 육과 껍질로 분리한 후 이화학적 특성을 살펴본 결과 일반성분은 복육과 복껍질에서 각각 조단백의 함량이 89.5와 82.7%로 가장 높았고, 조지방은 껍질에서 회분은 육에서 더 높은 함량이었다. 핵산관련 물질은 IMP의 함량이 다른 성분에 비해 높았으며, 여타 성분은 $1\;{\mu}mol/g$ 미만으로 정량되었다. 지방산 조성은 포화지방산이 각각 83.9%와 66.3%로 복육에서 더 높았고, 단일불포화지방산인 oleic acid는 복껍질 건조분말에서 25.9%로 복육 건조분말에 비하여 높은 비율이었다. 구성아미노산은 복육 건조분말에서 17종, 복껍질 건조분말에서 16종이 검출되었으며, 총 함량도 복육 건조분말(83,739 mg/100 g)에서 복껍질 건조분말(75,361 mg/100 g)에 비해 더 높았다. 복육 건조분말에서는 glutamic acid가 13,707 mg/100 g으로 가장 높고 다음으로 aspartic acid, lysine, leucine, arginine, alanine, valine, glycine 순이었다. 복껍질 건조분말은 glycine이 14,843 mg/100 g으로 가장 높고, 다음으로 glutamic acid, proline, alanine, arginine의 순으로 높게 나타났다. 유리아미노산은 복육 건조분말에서 25종, 복껍질 건조분말에서 22종이 검출되었는데 taurine이 각각 554.4 mg/100 g과 153.6 mg/100 g으로 가장 높은 함량이었다. 총 유리아미노산의 함량은 복육 건조분말에서 약 1.5배 더 높았으며 특히 cysteine의 경우 복껍질 건조분말에서는 검출되지 않았으나 복육 건조분말에서는 $159.3\pm1.8$ mg/100g으로 정량되었다.

Abstract

The objective of this study was about physicochemical characteristic of puffer muscle and skin to promote the utilization of puffer as fish protein. In proximate composition, crude protein of dried puffer muscle and skin powders were 89.5% and 82.7%, respectively. Skin powders had higher lipid contents than muscle powders. Ash contents of muscle powders were higher than those of skin powders. In nucleotides and their related compounds, the contents of nucleotides were in order of IMP and ADP. The contents of saturated fatty acid in puffer muscle (83.9%) was higher than skin powders (66.3%). Oleic acid, mono-unsaturated fatty acid, in skin powder (25.9%) was higher than in muscle powders. Seventeen kinds of composition amino acids were detected in muscle powders, while 16 kinds of amino acids were found in skin powders. Total contents of amino acid in muscle powders (83,739 mg/100 g) were higher than those of skin powders (75,361 mg/100 g). In the muscle powders of puffer, glutamic acid was the highest amino acid with the concentration of 13,707 mg/100 g, and was in order of aspartic acid, lysine, leucine, arginine, alanine, valine and glycine. In skin powders, glutamic acid was the highest content with 14,843 mg/100 g followed by proline, alanine and arginine. Twenty five kinds of free amino acids were detected in dried muscle powders, while 22 kinds of free amino acids were found in dried skin powders. Taurine of dried puffer muscle and skin powders was the highest free amino acid with the concentration of 554.4 mg/100 g and 153.6 mg/100 g, respectively. The contents of total free amino acids of dried muscle powders were higher than those of dried skin powders. Especially, cysteine was only detected in dried muscle with the content of $159.3\pm1.8$ mg/100 g.

참고문헌 (45)

  1. Kim HY, Park CC, Lee HB, Ahn BJ, Hur JW, Lee SO, Cho DJ. 1994. Studies on the tastes compounds of wild and cultured fishes (I). The Report of National Institute of Health 31: 664-680. 
  2. Kim HY, Park CC, Lee HB, Ahn BJ, Hur JW, Lee SO, Cho DJ. 1995. Studies on the tastes compounds of wild and cultured fishes (II). The Report of National Institute of Health 32: 647-666. 
  3. 山本孝史, 井上五郞. 1991. とト血槳コレステロ-ル濃度に及 ほす大豆タンパク質の效果. 日本營養食糧學會誌44: 155-161. 
  4. Jeon JK, Arakawa O, Noguchi T. 2000. Toxicity of pufferfish in Korea. 3. Comparison in the toxicity of fresh and frozen pufferfish Takifugu vermicularis radiatus (Gukmeribok). J Korea Fish Soc 33: 176-178. 
  5. 한국농촌경제연구원. 2005. 식품수급표. 
  6. Do JR, Heo IS, Jo JH, Kim DS, Kim HK, Kim SS, Han CK. 2006. Effect of antihypertensive peptides originated from various marine proteins on ACE Inhibitory activity and systolic blood pressure in spontaneously hypertensive rats. Korean J Food Sci Technol 38: 567-570. 
  7. 한국식품연구원. 2006 식품통계. 
  8. Do JR, Kim YM, Kim DS, Cho SM, Kim BM. 2007. Trends and development direction in industry of marine processing. Food Science Industry 40: 69-82. 
  9. Kim JS, Kim JG, Lee EH. 1997. Screening of by-products from marine food processing for extraction of DHA-contained lipid. Agric Chem Biotechnol 40: 215-219. 
  10. Goldberg I. 1994. Designer foods, pharmafoods, nutraceuticals. In Functional Foods. Champman & Hall Inc., New York, USA. p 249-256. 
  11. Korhonen H, Pilhlanto-Leppala A, Rantamaki P, Tupassela T. 1998. Impact of processing on bioactive protein and peptides. Trends Food Sci Technol 9: 307-319. 
  12. Kim HY, Shin JW, Sim GC, Park HO, Kim HS, Kim SM, Cho JS, Jang SM. 2000. Comparison of the taste compounds of wild and cultured eel, puffer and sanke head. Korean J Food Sci Technol 32: 1058-1067. 
  13. Lee MK. 1997. Studies on utilization and lipid composition of nonedible-tissues from Fugu xanthopterus. Korean J Food & Nutr 10: 213-218. 
  14. Cho YS, Kim DJ, Byun BH, Ko JB. 1994. Effects of dietary proteins on serum cholesterol concentration in rats. Korean J Food Sci Technol 26: 479-483. 
  15. Choi KC, Jeon SR, Kim IS, Son YM. 1990. Coloured illustrations of the freshwater fishes of Korea. HyangMun, Seoul, Korea. p 22-23, p 214-219. 
  16. 김원일. 1999. 정통 복어요리. 지구문화사, 파주시. 
  17. 식품재료사전편찬위원. 2007. 식품재료사전. p 80-81. 
  18. Lee MK. 1997. Studies on utilization and lipid composition of nonedible-tissues from Fugu xanthopterus. Korean J Food & Nutr 10: 213-218. 
  19. Cha BY, Choi, JS, Ihm JG, Lee DI, Lee WK, Lee EY, Kim HS, Kim DS. 2000. Separation of tetrodotoxin, DHA and EPA, from pufferfish liver waste. Korean J Life Sci 10: 115-124. 
  20. AOAC. 1995. Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Patricia C, ed. Arlington, Virginia, USA. Vol 2, Ch 26, p 36. 
  21. Folch JM, Lee SM, Stranley GHS. 1957. A simple method for the isolation and purification of total lipids from animal tissue. J Biol Chem 226: 497-509. 
  22. AOAC. 1995. Official method of analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. 
  23. Yang Y, Han YS, Pyeun JH. 1990. Changes of the composition of nitrogenous compounds in globefish meat extracts by the cooking method. Korean J Soc Food Sci 6: 85-95. 
  24. Lee EH, Oh KS, Ahn CB, Chung BG, Bae YK, Ha JH. 1987. Preparation of powdered smoked-dried mackerel soup and its taste compound. J Korean Fish Soc 20: 41-51. 
  25. Oh KS. 1994. Changes in lipid components of pollack during sun-drying. Korean J Food Sci Technol 26: 123-126. 
  26. Kim KS, Kim DS. 2000. Toxicity and taste components of the pufferfish, Sphoeroides annulayus (bull's eye puffer), from Mexico. J Korean Fish Soc 33: 75-78. 
  27. Kuninaka A, Kibi M, Sakaguchi K. 1964. History and development of flavor nucleotide. Food Technol 18: 287-293. 
  28. Sung NJ, Shim KH. 1981. Studies on the food from fresh water fish. Korean J Nutr 14: 80-86. 
  29. Konosu S, Maeda Y, Fujita T. 1960. Evaluation of inosinic acid and free amino acids as testing substance in the katsuwobushi stock. Bull Japan Soc Sci Fish 26: 45-48. 
  30. Oh KS, Kim JG. 1991. Changes in composition of fish meat by thermal processing at high temperatures. Korean J Food Sci Technol 23: 459-464. 
  31. Dyerberg J, Bang HO, Stohersen E. 1978. Eicosapentaenoic acid and prevention of thrombosis and atherosclersis. Lancet 2: 117-121. 
  32. 失凙一浪, 影山治夫. 1991. ドコサヘキエン酸の生理活性. 油 化學10: 974-978. 
  33. Kwon TW, Song YS. 1996. Health functions of soybean foods. Proceeding of IUFOST96 regional symposium on non-nutritional health factors for future foods. Seoul, Korea. Sep 13, 1996. 
  34. Shin MK, Han SH. 1999. Effects of soybean extract on serum lipid contents in fat diet rats. Korean J Food Sci Technol 31: 809-841. 
  35. Heu MS, Kim HS, Jung SC, Park CH, Park HJ. 2006. Foodcomponent characteristics of skipjack (Katsuwonus pelamis)and yellowfin tuna (Thunnus albacares) roes. J KoreanFish Soc 39: 1-8. 
  36. Oh SH, Cha YS, Choi DS. 1999. Effect of Angelica gigas Nakai diet on lipid metabolism, alcohol metabolism and liver function of rats administered with chronic ethanol. J Korean Soc Agric Chem Biotechnol 42: 29-33. 
  37. Sugiyama K, Ozawa M, Muramatsu K. 1985. Dietary sulfur-containing amino acid and glycine as determinant factors in plasma cholesterol regulation in growing rats. J Nutr Sci Vitaminol 31: 121-128. 
  38. Kritichevsky D, Tepper SA, Klurfled DM. 1987. Dietary protein and atherosclerosis. J Am Oil Chem Soc 64: 1167-1172. 
  39. Kim JS, Shim IS, Kim MJ. 2009. Glutathion content in various seedling plants, vegetables and the processed foods. Korean J Food Sci Technol 41: 592-596. 
  40. Aoki T, Takada K, Kunisaki N. 1991. Comparison of nutrient components of six species sixes. Bull J apan Soc Sci Fish 56: 1927-1934. 
  41. Shin DH, Lee BW. 1990. Savoury material production by fermentation of alaska pollack flesh. Korean J Food Sci Technol 22: 786-792. 
  42. Kim WJ, Bae TJ, Choi JD, Choi JH, Ahn MH. 1994. A study of exploiting raw material of seasoning by using fish and shells. 1. On composition of seasoning material in cooking by-product. J Korean Fish Soc 27: 256-264. 
  43. Chesney RW. 1985. Taurine: its biological role and clinical implications. Adv Pediatrics 32: 1-42. 
  44. Jacobsen JG, Smith LH. 1968. Biochemistry and physiology of taurine and taurine derivates. Physiol Rev 48: 424-451. 
  45. Park JE, Sook CH, Park TS. 1998. Effect of dietary taurine or glycine supplementation on plasma and liver free amino acid concentrations in rats. Korean Nutr Soc 31: 126-134. 

이 논문을 인용한 문헌 (1)

  1. Mun, Seung-Kweon ; Sung, Ki-Hyup ; Yoo, Seung-Seok 2012. "Change of Free Amino Acid and Nucleotide Compound of Puffer Fish Fillet under Storage Condition" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 28(3): 249~255 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

이 논문과 연관된 기능

DOI 인용 스타일