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논문 상세정보

산 및 열처리에 따른 오징어의 이화학적 특성변화

Changes in Physicochemical Characteristics of Squid upon Acid and Heat Treatment

초록

본 연구는 오징어 가공식품개발의 기초자료확보를 위하여 산(acetic acid, 0~5%) 처리와 예비가열($55^{\circ}C$, $80^{\circ}C$) 후 열처리($100^{\circ}C$)에 따른 오징어의 이화학적 성분 변화를 조사하였다. 일반성분 함량은 수분이 약 73~78%, 조단백이 약 19~24%였으며 자숙 오징어의 일반성분 함량은 산 농도에 따라서 유의적인 차이가 있었다. 자숙 오징어의 모든 시료에서 주요 유리당은 ribose와 glucose이었으며, $55^{\circ}C$ 예비가열 시료는 다른 시료보다 glucose 함량이 낮은 것으로 나타났다. 총 유리당 함량은 표피 무제거 시료와 $80^{\circ}C$ 예비가열 시료순으로 높았고 $55^{\circ}C$ 예비가열 시료가 상대적으로 매우 낮았다. 모든 시료들의 유리아미노산 함량은 proline 함량이 가장 높았고 taurine, histidine 순으로 많이 함유되어 있었으며, 모든 자숙 오징어군에서 산 용액 처리농도에 따른 유의적인 영향을 보였다(p<0.05). 총 유리아미노산 함량은 $55^{\circ}C$ 예비가열 시료가 가장 높았고 $80^{\circ}C$ 예비가열, 표피 무제거 시료순으로 나타났다. 핵산관련물질은 모든 시료에서 inosine이 검출되지 않았고 ATP 함량이 가장 낮았다. $55^{\circ}C$$80^{\circ}C$ 예비가열 시료는 hypoxanthine 함량이 가장 높고 AMP와 IMP 함량이 비슷한 수치를 보였으나 표피 무제거 시료는 IMP 함량이 표피제거 시료보다 높았다. 지방산은 포화지방산이 약 40%로 palmitic acid 함량이 매우 높았고 불포화지방산은 약 60%로 EPA와 DHA 함량이 높았다. 지방산중 DHA 함량이 가장 높고 palmitic acid, EPA 순으로 나타났으며 이 세 가지가 총 지방산의 약 85%를 차지하고 있었다. 지방산은 산 처리와 가열 방법에 따른 뚜렷한 차이가 나타나지 않았다. 무기질의 함량은 인의 함량이 가장 높았고 칼륨, 나트륨, 마그네슘, 칼슘 순이었으며 예비가열 온도 또는 산 용액 농도에 따른 유의적인 영향을 받았다. 그리고 중금속류인 카드뮴, 납, 비소는 미량으로 나타나 식품 기준치보다 낮은 수준이었다.

Abstract

In order to acquire basic data on the development of squid processing food, we investigated changes in the composition of boiled squid upon heat treatment ($100^{\circ}C$), acid treatment (acetic acid, 0~5%), and pre-boiling ($55^{\circ}C$, $80^{\circ}C$). The proximate composition of squid was 73~78% moisture and 19~24% crude protein, treatment with acid solution had a significant effect on the proximate composition of boiled squid (p<0.05). The major free sugars were ribose and glucose in all treatment samples. The $55^{\circ}C$ pre-boiled sample had lower levels of glucose than the other samples. The total free sugar content of the non-peeled sample was the highest, followed by the $80^{\circ}C$ pre-boiled sample, whereas the sugar content in the $55^{\circ}C$ pre-boiled sample was very low. With regards to amino acid content, proline was the highest in all samples, followed by taurine and histidine. Treatment with acid solution had a significant effect on the total free amino content of boiled squid (p<0.05). The total free amino acid content of the $55^{\circ}C$ pre-boiled sample was the highest, followed by the $80^{\circ}C$ pre-boiled sample and non-peeled sample. Inosine and related compounds were not detected in any of the samples, and the adenosine triphosphate (ATP) content was low. The hypoxanthine contents of the $55^{\circ}C$ and $80^{\circ}C$ pre-boiled samples were the highest, the adenosine monophosphate (AMP) and inosine monophosphate (IMP) contents were similar, and the IMP content of the non-peeled sample was higher than those of the peeled samples. The palmitic acid content was very high and constituted 40% of total saturated fatty acids. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents were also high and constituted 60% of total unsaturated fatty acids. Of these, DHA content was the highest, followed by palmitic acid and EPA, which accounted for about 85% of total fatty acids. No difference in fatty acid content was observed between acid treatment and pre-boiling. The mineral P content was the highest on average in all boiled squid samples, followed by K, Na, Mg, and Ca contents. In addition, the pre-boiling temperature and acid solution concentration had significant effects on the mineral content. Further, heavy metal, Cd, Pb, and As contents were detected only at trace amounts, and their levels were lower than standard and permissible amounts for food.

저자의 다른 논문

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이 논문을 인용한 문헌 (1)

  1. 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 

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