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NTIS 바로가기한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.46 no.6, 2013년, pp.733 - 738
강보경 (부경대학교 식품공학과) , 김꽃봉우리 (부경대학교 수산과학연구소) , 김민지 (부경대학교 수산과학연구소) , 김동현 ((주)MSC 식품연구소) , 정슬아 (부경대학교 식품공학과) , 박시우 (부경대학교 식품공학과) , 박원민 (부경대학교 식품공학과) , 김보람 (부경대학교 식품공학과) , 박홍민 (부경대학교 식품공학과) , 변명우 (우송대학교 외식조리영양학부) , 안동현 (부경대학교 식품공학과)
This study investigated the inhibitory effect of high hydrostatic pressure (HHP) treatments on histamine production in mackerel Scomber japonicus. Changes in viable cell counts, histamine contents, pH and VBN of mackerel fillet (stored at
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핵심어 | 질문 | 논문에서 추출한 답변 |
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고등어는 어떤 성분을 풍부하게 함유하고 있기에 영양적 가치가 높은 대표적인 고지방 어류로 평가되는가? | , 2005). 특히 EPA (Eicosapentaenoic acid, 20:5n-3) 및 DHA(Docosahexaenoic acid, 22:6n-3)와 같은 오메가-3계 고도 불포화 지방산을 각각 9.9%, 13.2%로 풍부하게 함유하고 있어 영양적 가치가 높은 대표적인 고지방 어류이다(Ju, 2011; Ryu et al., 2002; Ryu, 2005). | |
고등어는 무엇인가? | 고등어(Scomber japonicus, Mackerel)는 농어목 고등어과 고등어속에 속하는 어류로 등푸른 생선으로 불리며 우리나라에서 연간 10 만톤 이상 어획되는 일시다획성 어종이다(Hong et al., 2005). | |
고등어를 가공제품으로 이용하기 어려운 이유는 무엇인가? | 그러나 이러한 고등어는 훌륭한 단백질원 식품임과 동시에 근육 내 비단백태 질소를 다량 함유하고 있으며, 특히 free histidine 함량이 단백질 중 약 47%로 매우 많은 비율을 차지하고 있다(Park, 2009). 적색육을 많이 함유하고 있어 사후경직, 자기소화가 신속하게 일어나는 고등어는 선도저하가 매우 빠른 어종으로, 특히 지방산의 산화, 분해에 의한 불쾌취와 육 중 미생물이 생산한 효소에 의해 생성된 histamine에 의해 scombroid fish poisoning과 같은 식중독을 일으켜 가공제품으로 이용하기 어려운 문제점을 가지고 있다(Lehane and Olley, 2000). 어육의 부패 시 미생물에 의해 생성된 histamine은 다량 섭취 시 독성을 나타내는 allergy성 식중독의 주요 원인이며, 주요 증상으로 발진, 부종, 현기증, 두통, 구토 및 두드러기가 발생되는 것으로 알려져 있다(Shalaby, 1996). |
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