DBPIA-NURIMEDIA

Transcription

1 J Korean Soc Food Sci Nutr 한국식품영양과학회지 37(7), 891~899(2008) DO: 1746/jkfn 자건샛줄멸의식품성분특성 허민수 1 이재형 1 김형준 1 정인권 2 박용석 3 하진환 4 김진수 1 1 경상대학교해양생명과학부 / 해양산업연구소, 2 부산지방의품의약품안전청 3 제주특별자치도해양수산자원연구소, 4 제주대학교식품생명공학과 Food Component Characteristics of BoiledDried SilverStripe Round Herring Min Soo Heu 1, Jae Hyoung Lee 1, Hyung Jun Kim 1, nkwon Jung 2, YongSeok Park 3, JinHwan Ha 4, and JinSoo Kim 1 1 Dept. of Marine Bioscience/nstitute of Marine ndustry, Gyeongsang National University, Tongyeong , Korea 2 Busan Regional Food & Drug Administration, Busan , Korea 3 Marine and Fisheries Resources Research nstitute, Jeju Special Self Governing Province, Jeju , Korea 4 Dept. of Food Bioengineering, Cheju National University, Jeju , Korea Abstract For the effective use of underutilized resources, silverstripe (SSRH), the boileddried SSRH was investigated on the food component and sensual characterization. Moisture content and salinity of the boileddried SSRH were 27.2% and 7.0%, respectively, which were in the range described in Korean ndustrial Standards. n the lipid content of the boileddried SSRH, viscera was higher in viscera than muscle. The major fatty acids of the boileddried SSRH were 16:0 (23.9%), 18:1n9 (9.5%), and 22:6n3 (DHA, 28.5%). The degree of lipid oxidation of the boileddried SSRH was similar to that of the boileddried anchovy caught in the southern sea. When compared to the boileddried anchovies, the boileddried SSRH was lower in total content of amino acid, while was higher in calcium and phosphorus contents. The boileddried SSRH was higher in taste strength, while was similar in the taste pattern to the boileddried anchovies. According to the results of chemical components and sensory evaluation, the boileddried SSRH could be substituted for boileddried anchovy classified into special grade. Key words: silverstripe, anchovy, boileddried silverstripe, boileddried anchovy, underutilized resources 서론멸치는청어목멸치과에속하는어종으로서몸체가길고, 원통형이며, 등쪽은암청색, 배는은백색을나타내고있고, 비늘은탈락하기쉽다. 또한멸치는플랑크톤식성으로산란, 성장적정수온이 23 o C 이상인난류성이며, 표층및중층의연안을회유하는회유어로군유하는성질이있다 (1). 이와같은생태적특성을가진멸치는예로부터젓갈, 액젓, 자건품과같은전통수산식품과여러가지조리식품과같은다양한식품의원료로이용되고있다. 하지만, 어군의이동도가우리나라를위시한세계해양생태계의변화에의하여크게변화하고있고, 이로인하여멸치의어군도이동도가달라져생산량이대폭감소 (2) 함으로인해위에서언급한멸치가공품을대체할수있는새로운대체어종및제품의 개발이절실하다. 한편, 샛줄멸은멸치와달리청어과청어목의어류로우리나라동해와제주도를포함한남해, 일본, 타이완, 중국에분포하고, 넓은바다에접한연안에서무리를지어생활한다. 이와같은생태적특성을가진샛줄멸은주로플랑크톤과소형갑각류를먹이로하며, 여름철에연안에서주로산란한다. 샛줄멸의형태는아가미뒤에서꼬리지느러미앞까지폭넓은은색세로줄이있고, 각지느러미는투명하나꼬리지느러미는약간어두운색을띠며, 성어의체장은약 10 cm이다 (3). 이러한특성을가진샛줄멸은제주인근에그자원량이많으나, 단지젓갈의형태로일부분만이어획되어가공되고이용될뿐이고, 나머지자원의대부분은용도가없어방치되고있는실정이어서샛줄멸을이용한신제품의개발이절실하다. 이러한일면에서제주특별자치도의해양 Corresponding author. jinsukim@gnu.ac.kr Phone: , Fax:

2 892 허민수 이재형 김형준 정인권 박용석 하진환 김진수 수산자원연구소에서는자원량이풍부한샛줄멸을보다효율적으로이용하기위하여젓갈이외에자건멸치의대용품인자건샛줄멸로가공하고대형백화점에유통을시도하여호평을받은바있다. 하지만자건샛줄멸을보다효율적으로가공, 유통및규격화를시키기위해서는이들의일반성분, 영양성분및맛성분과같은식품성분특성에대한구명은물론이고자건멸치의식품성분과의비교검토도필히이루어져야하리라판단된다. 한편, 멸치에관한연구로는멸치의일반식품성분 (4), 지방산조성 (5), 맛성분 (6) 등과같은멸치에관한식품학적기초연구는물론이고, 자건멸치 (7,8), 젓갈 (911), 훈연스프 (1214), 스낵 (15) 및포장방법 (16) 등과같은멸치를이용한제조및저장에관한응용연구도아주다양하게시도된바있다. 하지만, 샛줄멸에관한연구로는샛줄멸을이용한여러가지응용연구는물론이고, 이에대한식품학적기초연구조차도전혀시도된바가없다. 본연구에서는제주특별자치도의특산품으로개발한자건샛줄멸의효율적이용, 마케팅및규격화를위한기초자료로활용할목적으로자건샛줄멸의식품성분특성에대하여살펴보았고, 아울러이를동해안산 ( 울산광역시근해 ) 및남해안산 ( 남해군근해 ) 자건멸치의식품성분과도비교, 검토하였다. 재료및방법재료자건샛줄멸은 2007년 10월에제주도연근해에서어획된샛줄멸 (Spratelloides gracilis, 체장 : 7.1± cm, 체중 : 2.5± g) 을이용하여자건멸치제조공정과동일하게제조 (5% 염수에자숙한다음천일건조하여제조 ) 한것을제주특별자치도서귀포시대정읍소재우림수산으로부터구입하여시료 ( 체장 : 6.3± cm, 체중 : 0.8± g) 로사용하였다. 그리고자건샛줄멸의식품성분특성을비교검토하기위한대조구는남해안산자건멸치 ( 남해군연안에서어획된멸치, 체장 : 5.3± cm, 체중 : 0.4± g) 및동해안산자건멸치 ( 울산광역시연안에서어획된멸치, 체장 : 6.8± cm, 체중 : 0.7± g) 는 2007년 10월에경상남도통영시광도면소재정선수산에서구입하여시료로사용하였다. 일반성분, 염도및휘발성염기질소일반성분은 AOAC(17) 법에따라수분은상압가열건조법으로, 조지방은 Soxhlet법으로, 조단백질은 semimicro Kjeldahl법으로, 그리고조회분은건식회화법으로측정하였다. 염도는시료의일정량을취한다음 10배량의탈이온수를가하고균질화한다음염도계 (460CP, stek Co., Korea) 로측정하였고, 휘발성염기질소는 Conway unit를사용하는미량확산법 (18) 으로측정하였다. 지방산조성및과산화물값의측정과산화물값의측정및지방산조성의분석을위한지질은 Bligh와 Dyer 법 (19) 으로추출하였다. 과산화물값은포화 K 용액을사용하는 AOAC법 (17) 에따라측정하였으며, 지방산조성은일정량의지질을 AOCS법 (20) 으로 methyl ester 화한후에 capillary column(i.d., 2 mm 30 m, Omegawax 320 fused silica capillary column, Supelco Park, Bellefonte, PA, USA) 이장착된 gas chromatography(shimadzu GC 14A, Shimadzu Seisakusho, Co. Ltd., Japan) 를이용하여분석하였다. 분석조건은 injector 및 detector(fd) 온도를각각 230 o C까지승온시키고, 15분간유지한다음실시하였다. 그리고 carrier gas는 He( kg/cm 2 ) 을사용하였으며, split ratio는 1:50으로하였다. 색조및갈변도색조는직시색차계 (ZE 2000, Nippon Denshoku ndustries Co., Japan) 를이용하여분말시료에대한 Hunter b( 황색도 ) 값을측정하였다. 이때표준백판은 L값이 91.6, a값이 8 및 b값이 2.69이었다. 갈변도는 Chung 과 Toyomizu의방법 (21) 에따라지용성갈변도와수용성갈변도로나누어측정하였다. 지용성갈변도는분말시료에 5배량의 chloroformmethanol(2:1, v/v) 을가하고균질화시켜여과한다음그여액을, 수용성갈변도는 chloroformmethanol 추출잔사에대하여 5배의증류수를가하고균질및여과한다음그여액을각각시료로하여분광광도계 (UV14002, Shimadzu Co., Japan) 로측정한각각의흡광도 (430 nm) 로나타내었다. 총아미노산및무기질총아미노산의분석을위한시료는마른샛줄멸과마른멸치분말의일정량 (50 mg) 에 6 N HCl 2 ml를가한다음밀봉및 heating block(hf21, Yamato Scientific Co., Ltd., Japan) 에서가수분해 (110 o C, 24시간 ) 한후 glass filter 로여과, 감압건고및 sodium citrate buffer(ph 2.2) 로정용하여제조하였다. 아미노산분석은전처리시료의일정량을아미노산자동분석기 (Biochrom 30, Pharmacia Biotech., England) 에주입하여실시하였다. 무기질은 Tsutagawa 등의방법 (22) 에따라시료를질산으로습식분해한후 inductively coupled plasma spectrophotometer(cp, Atomascan 25, TJA) 로분석하였다. 열수가용성질소, 엑스분질소, 유리아미노산및 taste value 열수가용성질소를측정하기위한시료는시료분말 5 g에 45 ml의증류수를가하고, 30분간끓인후냉각, 여과및증류수로정용 (50 ml) 하여제조하였다. 열수가용성질소함량은이를시료로하여 semimicro Kjeldahl법으로측정하여산출하였다.

3 자건샛줄멸의식품성분특성 893 엑스분질소및유리아미노산을측정하기위한시료는일정량 ( 약 10 g) 의원료에 20% trichloroacetic acid(tca) 30 ml를가하여균질화 (10분) 한후정용 (100 ml) 및원심분리 (3,000 rpm, 10분 ) 를실시하였고, 이어서상층액으로부터 TCA 제거를위하여 ether처리에의한층분리를실시한다음, 이를농축및 lithium citrate buffer(ph 2.2) 로정용 (25 ml) 하여제조하였다. 이와같이전처리한시료를이용하여엑스분질소함량은 semimicro Kjeldahl법 (17) 으로측정하였고, 유리아미노산의분석은전처리시료의일정량을아미노산자동분석기 (Biochrom 30, Pharmacia Biotech, England) 에주입하여실시하였다. Taste value는측정한유리아미노산함량을 Kato 등 (23) 이제시한맛의역치 (taste threshold) 로나누어나타내었다 (24,25). 관능검사및통계처리관능검사는 7인의 panel을구성하여 5단계평점법 ( 맛, 색및냄새에대하여남해안산자건멸치를기준점인 3점으로하고, 이보다우수한경우 4, 5점을, 이보다못한경우 1, 2점으로하였음 ) 으로평가하였다. 그리고이들값은 ANOVA test를이용하여분산분석한후 Duncan 의다중위검정 (26) 으로최소유의차검정 (5% 유의수준 ) 을실시하였다. 결과및고찰일반성분, 휘발성염기질소및염도자건샛줄멸과이의대조구인자건멸치들의일반성분, 휘발성염기질소및염도의결과는 Table 1과같다. 수분함량은자건샛줄멸이 27.2% 로, 2종의자건멸치 ( 남해산자건멸치의경우 22.8%, 동해산자건멸치의경우 20.8%) 에비하여 4~ 6% 정도가높았다. 이와같은자건어류간의수분함량차이는자건샛줄멸과자건멸치간의건조시간, 건조방법과같은건조조건이외에어류의종류및건조에영향을줄수있는지질의함량과분포특성에의한차이때문이라판단되었다. 자건샛줄멸의수분을제외한건물당조단백질함량, 조지방 함량및조회분함량은각각 74.0%, 8.2% 및 16.9% 이었다. 자건샛줄멸의건물당이들일반성분함량은남해안산자건멸치및동해안산자건멸치에비하여조지방함량의경우각각 2.2% 및 1.3% 가높았고, 조회분함량의경우각각 3% 및 4.3% 가낮았으며, 조단백질함량의경우각각 1% 범위내에서차이가없었거나 3.4% 높았다. 이와같이자건샛줄멸과자건멸치간에건물당일반성분의차이는어종및어획지등에의한차이때문이라판단되었다 (27). 자건샛줄멸및자건멸치에관계없이조회분함량은 12.3~16.8% 범위로대체로높은함량이었는데, 이는자건어류제조시첨가한식염 (28) 이외에도비늘과뼈등에함유되어있는 hydroxyapatite의영향이라판단되었다 (2931). 한편, 자건샛줄멸의휘발성염기질소함량은 20.6 mg/100 g으로남해안산자건멸치 (1 mg/100 g) 에비하여는높았으나, 동해안산자건멸치 (19.2 mg/100 g) 에비하여는크게차이가없었고, 자건샛줄멸의염도는 7.0% 로, 두종의자건멸치 ( 각각 1% 및 12.1%) 에비하여모두낮았다. 한편, 한국산업규격 (32) 에서는자건멸치류의경우수분함량을 28% 이하, 염도를 8% 이하로규정하고있어자건샛줄멸의수분함량및염도의경우이들범위에있어문제가없었다. 부위별지질함량 자건샛줄멸과이의대조구인남해안산자건멸치의부위별 ( 전어체, 근육및내장 ) 지질함량의결과는 Table 2와같다. 자건샛줄멸및자건멸치의건물당지질함량은전어체 Table 2. Lipid content of various parts (whole, muscle and viscera) of boileddried silverstripe and commercial boileddried anchovy caught in southern sea (g/100 g) Boileddried fish Portions Silverstripe 2) Whole Muscle Viscera 6.0± (8.2) 1) 4.2± (5.8) 11.1±1.5 (15.2) 4.6±0.8 (6.0) 4.2±0.4 (5.4) 5.5±0.4 (7.1) 1) Values are the means±standard deviation of three determinations. The value in parenthesis shows (g/100 g dry basis). 2) Boileddried product prepared with anchovy caught in the southern sea. Table 1. Proximate composition, volatile basic nitrogen (VBN) and salinity of boileddried silverstripe and commercial boileddried anchovies caught in different seas (g/100 g) Component Moisture Crude protein Crude lipid Crude ash VBN (mg/100 g) Salinity Boileddried silverstripe 27.2± 1) 53.9±0.0 (74.0) 2) 6.0± (8.2) 12.3± (16.9) 20.6± 7.0± Boileddried anchovy 3) 22.8± 20.8± 56.6±0.0 (73.3) 55.9± (70.6) 4.6±0.8 (6.0) 5.5±0.8 (6.9) 15.4± (19.9) 16.8± (21.2) 1± 19.2± 1± 12.1± 1) Values are the means±standard deviation of three determinations. 2) The value in parenthesis shows (g/100 g dry basis). 3) : Boileddried anchovy caught in the southern sea. : Boileddried anchovy caught in the eastern sea.

4 894 허민수 이재형 김형준 정인권 박용석 하진환 김진수 의경우각각 8.2% 및 6.0% 로, 자건샛줄멸이자건멸치에비하여 2.2% 가높았고, 근육의경우각각 5.8% 및 5.4% 로자건샛줄멸과자건멸치간에차이가없었으며, 내장의경우각각 15.2% 및 7.1% 로자건샛줄멸이자건멸치에비하여확연히높아차이가있었다. 이와같이자건샛줄멸의지질이표면으로노출이어려운내장에대부분이함유되어있다는결과로미루어보아자건샛줄멸의지질산화속도는대부분의지질이건조중표면으로노출이용이한피하지방으로이루어져있는멸치에비하여다소늦으리라판단되었다. 과산화물값및지방산조성자건샛줄멸과이의대조구인자건멸치의지질산화정도를살펴보기위하여측정한과산화물값의결과는 Fig. 1과같다. 과산화물값은자건샛줄멸의경우 24.4 meq/kg으로남해안산마른멸치의 25.9 meq/kg 및동해안산마른멸치의 35.6 meq/kg에비해낮았다. 한편, Kim 등 (8) 은시판자건중멸치의과산화물값이 92~121 meq/kg 범위로보고하여본실험의결과와상당히차이가있었는데, 이는건조방법및건조조건의차이이외에도제품제조후유통을위한경과일수의차이때문이라판단되었다. 자건샛줄멸과이의대조구인남해안산및동해안산자건멸치의지방산조성결과는 Table 3과같다. 지방산의종류는자건샛줄멸이포화산의경우 7종이, 모노엔산이 9종이, 그리고폴리엔산이 17종이동정되었고, 남해안산자건멸치가자건샛줄멸과유사하게포화산의경우 7종이, 모노엔산이 9종이, 그리고폴리엔산이 18종이동정되었으나, 동해안산자건멸치는포화산의경우 7종이, 모노엔산이 6종이, 그리고폴리엔산이 17종이동정되어, 자건샛줄멸과는상당히 POV (meq/kg) b 25.9 b Silverstripe round herring 35.6 a Fig. 1. Peroxide values (POV) of boileddried silverstripe and commercial boileddried anchovies caught in different seas. Values are the means±standard deviation of three determinations. Different letters on the bars indicate a significant difference at p<0.05. : Boileddried anchovy caught in the southern sea. : Boileddried anchovy caught in the eastern sea. 차이가있었다. 지방산조성은자건샛줄멸과남해안산마른멸치의경우폴리엔산이각각 44.4% 및 49.9% 로가장높았고, 다음으로포화산 ( 각각 39.4% 및 31.5%) 및모노엔산 ( 각각 16.2% 및 18.6%) 의순으로, 두종의자건어류간에차이가없었으나, 동해안산마른멸치의경우포화산이 49.0% 로가장높았고, 다음으로폴리엔산 (30.6%) 및모노엔산 (20.4%) 의순으로자건멸치의지방산조성과는차이가있었다. 자건샛줄멸의주요구성지방산 ( 전체지방산에대하여 7% 이상 ) 은 16:0(23.9%), 18:1n9(9.5%) 및 22:6n3(28.5%) 등이었고, 남해안산자건멸치의경우이들 (16:0, 20.4%; 18:1n9, Table 3. Fatty acid composition of boileddried silverstripe and commercial boileddried anchovies caught in different seas (Area %) Fatty acid 14:0 15:0iso 15:0 16:0iso 16:0 17:0 18:0 20:0 22:0 Boileddried silverstripe Boileddried anchovy 1) Saturated :1n7 16:1n5 18:1n9 18:1n7 18:1n5 20:1n9 20:1n7 22:1n7 24:1n Fatty acid 16:2n4 16:3n4 16:4n3 18:2n6 18:2n4 18:3n4 18:3n3 18:4n3 20:2n9 20:3n6 20:4n6 20:4n3 20:5n3 21:5n3 22:4n6 22:5n6 22:5n3 22:6n3 Boileddried silverstripe Boileddried anchovy Monoenes Polyenes ) : Boileddried anchovy caught in the southern sea. : Boileddried anchovy caught in the eastern sea

5 자건샛줄멸의식품성분특성 %; 22:6n3, 25.8%) 이외에 20:5n3(10.0%) 이포함된정도로유사하였으나, 동해안산자건멸치의경우 14:0(7.8%), 16:0(33.2%), 16:1n7(9.0%), 18:1n9(1%), 20:5n3(7.5%) 및 22:6n3(13.0%) 로차이가있었다. 근년에건강기능성지방산으로인기가있는 DHA(22:6n3) 및 EPA(20:5n3) 와같은 n3지방산의조성은자건샛줄멸이자건멸치들에비해 DHA 조성의경우높았으나, EPA 조성의경우낮았다. 이와같은마른샛줄멸의지방산조성의결과로미루어보아산화가용이한 EPA 및 DHA의조성비가높으면서지질함량도또한높아자건샛줄멸의섭취에의한건강기능성이인정 (33) 되는긍정적인면이있으나, 이를위해서는자건샛줄멸의제조, 저장및유통중지질산화에대한대책이반드시필요하리라추정되었다. 색조및갈변도 자건샛줄멸분말과이의대조구인자건멸치분말들에대한헌터 b값 ( 황색도 ) 의결과는 Fig. 2와같다. 황색도는자건샛줄멸분말이 8.4로, 남해안산자건멸치분말의 8.6과는 5% 유의수준에서차이가없었으나, 동해안산자건멸치분말의 11.2에비하여는확연히낮아 5% 유의수준에서차이가있었다. 자건샛줄멸과이의대조구인자건멸치의수용성및지용성갈변도는 Fig. 3과같다. 자건샛줄멸의수용성및지용성갈변도는각각 0.01 및 6으로, 지용성갈변도가수용성갈변도에비하여훨씬높았다. 이와같은결과로미루어보아자건샛줄멸의제조, 저장및유통중갈변은 Maillard 반응과같은수용성반응이기보다는지질산화에의하여진행되는지용성갈변이라추정되었다. 이와같은갈변도의결과로미루어보아자건샛줄멸의제조, 저장및유통중고품질을유지하기위해서는제조공정중에항산화제처리를하거 Hunter b value b Silverstripe round herring 8.6 b 11.2 a Fig. 2. Hunter b value of boileddried silverstripe round herring and commercial boileddried anchovies caught in different seas. Values are the means±standard deviation of three determinations. Different letters on the bars indicate a significant difference at p<0.05. : Boileddried anchovy caught in the southern sea. : Boileddried anchovy caught in the eastern sea. Browning index (430 nm) Hydrophilic browning index Lipiphilic browning index Silverstripe round herring 2.02 Fig. 3. Browning index of boileddried silverstripe round herring and commercial boileddried anchovies caught in different seas. Values are the means±standard deviation of three determinations. : Boileddried anchovy caught in the southern sea. : Boileddried anchovy caught in the eastern sea. 나, 포장처리를진공포장처리또는탈산소제주입처리가동반되어야하리라판단되었다 (34). 한편, 자건샛줄멸의수용성및지용성갈변도는자건멸치의수용성및지용성갈변도 ( 남해안산자건멸치가각각 0.04 및 1, 동해안산자건멸치가각각 0.02 및 2.02) 에비해낮아고품질로판단되었다. 자건샛줄멸이자건멸치에비하여지질함량이높지만, 갈변도가낮은것은자건샛줄멸의많은지질이산화가진행되기어려운내장에대부분함유 (Table 2) 되어있기때문이라판단되었다. 총아미노산및무기질 자건샛줄멸과남해안산및동해안산자건멸치들의총아미노산함량은 Table 4와같다. 총아미노산은자건샛줄멸과남해안산및동해안산자건멸치와같이시료의종류에관계없이모두 17종이동정되어차이가없었다. 자건샛줄멸의아미노산총함량은 50.9% 로, 남해안산자건멸치 (54.1%) 에비하여는약 3% 가, 동해안산자건멸치 (51.8%) 에비하여는약 1% 가낮았다. 자건샛줄멸과남해안산및동해안산마른멸치들의총아미노산을구성하는주요아미노산은어종과어획지에관계없이세시료모두 glutamic acid( 자건샛줄멸, 11.7%; 남해안산자건멸치, 11.5%; 동해안산자건멸치 11.7%), aspartic acid( 자건샛줄멸, 9.2%; 남해안산자건멸치, 9.3%; 동해안산자건멸치 9.4%), lysine( 자건샛줄멸, 7.9%; 남해안산자건멸치, 7.7%; 동해안산자건멸치 7.8%), leucine( 세시료모두 7.5%) 및 arginine( 자건샛줄멸, 6.9%; 남해안산자건멸치, 7.2%; 동해안산자건멸치 7.2%) 등으로차이가없었고, 이이외의아미노산조성에있어서도크게차이가없었다. 한편, 자건샛줄멸의경우도자건멸치와마찬가지로곡류제한아미노산인 lysine과 threonine의함량이많아곡류를주식으로하는우리나라사람들을위시한동양권국가에서부식으로섭취하는경우영양균형적인면에서상당히의미가있으리라추정되었다 (35).

6 896 허민수 이재형 김형준 정인권 박용석 하진환 김진수 Table 4. Total amino acid contents among boileddried silverstripe and commercial boileddried anchovies caught in different seas (mg/100 g) Amino acid Boileddried Boileddried anchovy 2) silverstripe Aspartic acid Threonine Serine Glutamic acid Proline Glycine Alanine Cystine Valine Methionine soleucine Leucine Tyrosine Phenylalanine Histidine Lysine Arginine 4,692.4 (9.2) 1) 2,702.0 (5.3) 2,337.7 (4.6) 5,951.7 (11.7) 2,828.2 (5.6) 2,685.9 (5.3) 3,117.3 (6.1) (0.6) 2,804.5 (5.5) 1,967.0 (3.9) 2,819.8 (5.5) 3,822.8 (7.5) 1,608.8 (3.2) 2,769.6 (5.4) 2,966.7 (5.8) 4,018.3 (7.9) 3,513.9 (6.9) 4,998.4 (9.3) 2,875.6 (5.3) 2,534.1 (4.7) 6,188.6 (11.5) 3,009.5 (5.6) 2,782.5 (5.2) 3,291.4 (6.1) (0.8) 2,943.4 (5.4) 2,181.4 (4.0) 3,019.6 (5.6) 4,061.9 (7.5) 2,016.1 (3.7) 2,999.2 (5.6) 2,630.7 (4.9) 4,137.0 (7.7) 3,894.5 (7.2) 4,883.1 (9.4) 2,714.3 (5.2) 2,401.7 (4.6) 6,078.1 (11.7) 2,977.0 (5.7) 2,926.6 (5.7) 3,265.3 (6.3) (0.7) 2,803.7 (5.4) 2,036.0 (3.9) 2,843.1 (5.5) 3,884.6 (7.5) 1,636.1 (3.2) 2,898.6 (5.6) 2,281.9 (4.4) 4,055.6 (7.8) 3,733.0 (7.2) Total 50,908.3 (100.0) 54,019.5 (100.0) 51,790.8 (100.0) 1) The value in parenthesis shows (g/100 g total amino acid). 2) : Boileddried anchovy caught in the southern sea. : Boileddried anchovy caught in the eastern sea. 자건샛줄멸과이의대조구인남해안산및동해안산의자건멸치들의칼슘과인의함량은 Table 5와같다. 칼슘과인의함량은자건샛줄멸이각각 1.9% 및 1.7% 로, 남해안산자건멸치 ( 각각 1.7% 및 1.6%) 및동해안산자건멸치 ( 각각 1.5% 및 1.1%) 에비하여대체로높았다. 이와같이다른어종들의가식부에비하여자건샛줄멸및자건멸치들의칼슘과인의함량이높은것은이들어종의경우전어체를가식부위로함으로인하여콜라겐과무기질로구성되어있는뼈와비늘 (2931) 을가식부로하기때문이라판단되었다. 한편자건샛줄멸의칼슘과인의함량이자건멸치의칼슘과인의함량에비하여높은것은어종과어획지에따른차이이외에도어획방법및가공방법의차이에따른비늘의탈락정도에의한영향도컸으리라판단되었다. 일반적으로칼슘은함량도중요하나흡수율이반드시고려되어야하는사항중의하나이다. 이러한일면에서, Heu 등 (25) 은칼슘의흡수율은여러가지요인에의하여좌우되나대체로칼슘과인의비율 Table 5. Mineral contents of boileddried silverstripe round herring and commercial boileddried anchovies caught in different seas (mg/100 g) Mineral Boileddried Boileddried anchovy 2) silverstripe Ca P 1,945.8±9.1 1,707.5±36.1 1,743.5±13.4 1,615.6±5.6 1,497.5±7.7 1,105.1±21.3 1) Values are the means±standard deviation of three determinations. 2) : Boileddried anchovy caught in the southern sea. : Boileddried anchovy caught in the eastern sea. 이 1:2~2:1의범위에있는경우우수하다고보고한바있다. 이와같은결과와보고로미루어보아자건샛줄멸의칼슘과인의비율은 1:2~2:1의범위에있어흡수율이우수하리라판단되었다. 열수가용성질소, 엑스분질소, 유리아미노산및 taste value 자건샛줄멸과이의대조구인남해안산및동해안산자건멸치의열수가용성질소및엑스분질소의함량은 Fig. 4와같다. 열수가용성질소와엑스분질소의함량은자건샛줄멸이각각 1.16 g/100 g 및 0.71 g/100 g으로남해안산자건멸치 ( 각각 1.15 g/100 g 및 0.77 g/100 g) 에비하여는두성분모두차이가인정되지않았으나, 동해안산자건멸치 ( 각각 8 g/100 g 및 8 g/100 g) 에비해서는두성분모두함량이훨씬높아차이가있었다. 자건샛줄멸과이의대조구인남해안산및동해안산자건멸치의유리아미노산함량및이를토대로산출한 taste value는 Table 6과같다. 유리아미노산은자건샛줄멸이 34종이동정되어, 이의대조구인남해안산및동해안산자건멸치의각각 31종및 30종에비하여많이동정되어차이가있었다. 유리아미노산의총함량은자건샛줄멸이 7 g/100 g으로, 남해안산자건멸치의 0.97 g/100 g에비하여는큰차이가없었으나, 동해안산자건멸치의 0.75 g/100 g에비해다소높아차이가있었다. 한편, 조성비로 5% 이상에해당하는주요유리아미노산은자건샛줄멸의경우 taurine(165.6 mg/ 100 g, 15.4%), glutamic acid(59.1 mg/100 g, 5.5%), lysine (83.6 mg/100 g, 7.8%) 및 histidine(386.4 mg/100 g, 36.0%) 으로, 남해안산및동해안산자건멸치의 taurine( 각각 mg/100 g 및 20.8%, mg/100 g 및 21.8%), glutamic acid( 각각 54.4 mg/100 g 및 5.6%, 67.3 mg/100 g 및 9.0%), alanine( 각각 63.6 mg/100 g 및 6.6%, 79.8 mg/100 g 및 Nitrogen (g/100 g) Silverstripe round herring SolubleN ExN 8 Fig. 4. Hotwater soluble nitrogen (SolubleN) and extractive nitrogen (ExN) contents of boileddried silverstripe and commercial boileddried anchovies caught in different seas. Values are the means±standard deviation of three determinations. : Boileddried anchovy caught in the southern sea. : Boileddried anchovy caught in the eastern sea.

7 자건샛줄멸의식품성분특성 897 Table 6. Free amino acid (FAA) composition and taste value (TV) of boileddried silverstripe and commercial boileddried anchovies caught in different seas Amino acid Taste threshold (mg/100 g) 1) Boileddried silverstripe Boileddried anchovy 3) FAA mg/100 g TV FAA mg/100 g TV FAA mg/100 g TV Phosphoserine Taurine Phosphoethanolamine Aspartic acid Threonine Serine Asparagine Glutamic acid Sarcosine αaminoadipic acid Proline Glycine Alanine Citrulline αaminoiso butyric acid Valine Cystine Methionine Cystathionine soleucine Leucine Tyrosine βalanine Phenylalanine βaminoiso butyric acid γamino butyric acid Ethanolamine Hydroxylysine Ornithine Lysine 1Methyl histidine Histidine 3Methyl histidine Arginine (0.4) 2) (15.4) 3.3 () 5.2 () 39.1 (3.6) 18.7 (1.7) 0.8 () 59.1 (5.5) 5.8 () 1.7 () 34.9 (3.3) 44.6 (4.1) 5 (4.7) 0.8 () 3.3 () 3 (2.8) 0.8 () 6.9 (0.6) 8.3 (0.8) 16.5 (1.5) 27.5 (2.6) 9.9 (0.9) 3.0 () 13.8 (1.3) 0.8 () 3.3 () 1.4 () 0.6 () 17.6 (1.6) 83.6 (7.8) 0.6 () (36.0) 1.9 () 23.4 (2.2) (0.6) (20.8) 5.4 (0.6) 21.4 (2.2) 19.2 (2.0) 7.3 (0.8) 54.4 (5.6) 6.5 (0.7) 2.7 () 31.4 (3.2) 32.2 (3.3) 63.6 (6.6) 1.1 () 0.8 () 14.6 (1.5) 1.1 () 4.2 (0.4) 7.3 (0.8) 8.8 (0.9) 16.5 (1.7) 10.0 () 1.9 () 10.0 () 3.8 (0.4) 1.5 () 3.8 (0.4) 35.2 (3.6) 0.4 (0.0) (37.5) 0.8 () 32.2 (3.3) (0.4) (21.8) 11.4 (1.5) 11.4 (1.5) 21.8 (2.9) 11.1 (1.5) 6.5 (0.9) 67.3 (9.0) 7.8 () 1.6 () 15.0 (2.0) 25.6 (3.4) 79.8 (10.6) 0.8 () 19.2 (2.6) 1.3 () 2.8 (0.4) 7.3 () 13.0 (1.7) 2 (2.8) 12.2 (1.6) () 11.9 (1.6) 3.9 () 1.6 () 3.1 (0.4) 37.3 (5.0) (23.2) (0.0) 14.5 (1.9) Total 1,074.5 (100.0) (100.0) (100.0) ) The data were quoted from Kato et al. (23). 2) The value in parenthesis shows (g/100 g total amino acid). 3) : Boileddried anchovy caught in the southern sea. : Boileddried anchovy caught in the eastern sea. 10.6%) 및 histidine( 각각 mg/100 g 및 37.5%, mg/100 g 및 23.2%) 으로주요유리아미노산의종류, 조성및함량에다소차이가있었고, 기타의유리아미노산조성에있어서도이러한경향이었다. Kato 등 (23) 은식품의맛에관여하는유리아미노산및관련 peptide의역할에관한연구에서식품의맛은유리아미노산및관련 peptide의함량보다는맛의역치를고려한 taste value( 유리아미노산이관련식품의맛에얼마나기여하는지를고려하여나타낸값 ) 로언급하는것이적절하다고보고한바있다. Kato 등 (23) 이제시한유리아미노산에대한맛의역치는 aspartic acid 가 3 mg/100 g으로가장낮아맛에가장민감하리라판단되었고, 다음으로맛에민감한아미노산으로는 glutamic acid(5 mg/100 g), lysine(20 mg/100 g) 및 methionine(30 mg/100 g) 등의순이었다. Total taste value 는자건샛줄멸이 28.43으로, 남해안산 (22.70) 및동해안산자건멸치 (25.26) 에비하여높아자건샛줄멸이어획지에관계없이자건멸치에비하여맛의강도가다소강하리라판단되었다. Taste value로살펴본자건샛줄멸과남해안산및동해안산자건멸치의맛에관여하는주요유리아미노산으로는 glutmaic acid( 자건샛줄멸 : 11.83, 남해안산자건멸치 : 10.88, 동해안산자건멸치 : 13.47) 와 histidine( 자건샛줄멸 : 7.73, 남해안산자건멸치 : 7.26, 동해안산자건멸치 : 3.49) 등으로종류에있어서는차이가없었고, 강도에있어서는상당히차이를나타내었다. 이상의열수가용성질소, 엑스분질소, 유리아미노산및 taste value의결과로미루어보아샛줄멸의맛은강도의경우자건멸치에비하여다소강하리라판단되었으나, 전체적인맛의경향은유사하리라판단되었다.

8 898 허민수 이재형 김형준 정인권 박용석 하진환 김진수 Table 7. Results on sensory evaluation of boileddried silverstripe and commercial boileddried anchovies caught in different seas Sensory evaluation Taste Color Odor Boileddried silverstripe 4.0±0.9 a1) 3.5±0.8 a 3.5± a Boileddried anchovy 2) 3.0±0.0 b 3.0±0.0 b 3.0±0.0 ab 2.0±0.9 c 1.7± c 2.5± b 1) Values are the means±standard deviation of three determinations. Different letters indicate a significant difference at p< ) : Boileddried anchovy caught in the southern sea. : Boileddried anchovy caught in the eastern sea. 관능검사 남해안산자건멸치를대조구로하여자건샛줄멸과남해안산및동해안산마른멸치의맛, 색및비린내에대한관능검사의결과는 Table 7과같다. 자건샛줄멸의맛은두종의자건멸치중다소고품질자건멸치에해당하는남해안산자건멸치에비하여 5% 유의수준에서우수하여차이가있었고, 색조및비린내는 5% 유의수준에서남해안산자건멸치에비하여는차이가없었으나, 동해안산자건멸치에비하여는우수하였다. 외형적특성은남해안산자건멸치의경우색이밝은회백색을나타내었고, 손상이없어품질이우수하게보였고, 동해안산자건멸치의경우색이어두우면서복부가손상되어있어다소저급품으로판단되었다. 이에반하여자건샛줄멸은고유의색이명확하고표면의비늘이유지되어있었다. 일반적으로자건멸치의품질을관능적으로평가하는경우굽어지지않고, 산화갈변이진행되지않으면서비늘이붙어있는것이우수한제품으로알려져있다. 이러한일면에서볼때자건샛줄멸은고품질인남해안산자건멸치에비하여소비자들로우수하게평가받으리라판단되었다. 요 제주특별자치도의특산품으로개발한마른샛줄멸의효율적이용, 마케팅및규격화를위한기초자료로활용할목적으로마른샛줄멸의식품성분특성에대하여살펴보았고, 아울러이를동해안산및남해안산멸치의식품성분과도비교, 검토하였다. 자건샛줄멸의수분함량및염도는각각 27.2% 및 7.0% 로한국산업규격에적합하였다. 자건샛줄멸의지질은근육 ( 건물당 5.8%) 에비하여내장 ( 건물당 15.2%) 에다량존재하였으며, 이를구성하는지방산중 DHA의경우조성비가 28.5% 로상당히높았다. 자건샛줄멸의지질산화정도는고품질남해산자건멸치와유사한정도이었다. 자건샛줄멸의총아미노산함량은자건멸치에비하여약간낮았으나, 칼슘과인의경우약간높았다. 자건샛줄멸의맛은강도에있어서는자건멸치에비하여우수하였으나, 전체적인경향은유사하였다. 이상의이화학적성분분석및관능적평 약 가결과자건샛줄멸은고유의색이명확하고표면의비늘이유지되어있어자건멸치의고품질대용품으로충분히이용가능하리라판단되었다. 문 1. Lee EH, Kim SK, Cho GD Nutritional component and health in the fishery resources of the coastal and offshore waters in Korea. Youil Publishing Co., Busan. p Ministry of Maritime Affairs and Fisheries Choi Y, Kim JH, Park JY Marine fishes of Korea. Kyohak Publishing Co., Ltd., Seoul. p Kim S, Lee TG, Yeum DM, Cho ML, Park HW, Cho TJ, Heu MS, Kim JS Food component characteristics of cold air dried anchovies. J Korean Soc Food Sci Nutr 29: Lee EH, Oh KS, Lee TH, Chung YH, Kim SK, Park HY, Fatty acid content of five kinds of boileddried anchovies on the market. Bull Korean Fish Soc 19: Lee EH, Kim JK, Jeon JK, Cha YJ, Chung SH The taste compounds in boileddried anchovy. Bull Korean Fish Soc 14: Heu MS, Kim JS Comparison of quality among boileddried anchovies caught from different sea. J Korean Fish Soc 35: Kim JS, Heu MS, Kim HS Quality comparison of commercial boileddried anchovies processed in Korea and Japan. J Korean Fish Soc 34: Cha YJ, Park HS, Cho SY, Lee EH Studies on the processing of salt fermented sea foods 4. processing of low salt fermented anchovy. Bull Korean Fish Soc 16: Cha YJ, Lee EH Studies on the processing of low salt fermented sea foods 5. processing conditions of low salt fermented anchovy and yellow corvenia. Bull Korean Fish Soc 18: Cha YJ, Lee EH, Kim HY Studies on the processing of low salt fermented sea foods 7. Changes in volatile compounds and fatty acid composition during the fermentation of anchovy prepared with low sodium contents. Bull Korean Fish Soc 18: Lee EH, Ha JH, Cha YJ, Oh KS, Kwon CS Preparation of powdered dried sea mussel and anchovy for instant soup. J Korean Fish Soc 17: Lee HY, Chung BK, Lee JS, Kim PH, Kim JS, Lee EH Processing of anchovybased powder for instant soup packed in the tea bag and the taste compound of its extractives. J Korean Agric Chem Soc 36: Lee HY, Chung BK, Son KT, Joo DS, Kim JS, Lee EH Quality stability of anchovybased powder for instant soup packed in the tea bag. J Korean Agric Chem Soc 36: Lee EH, Kim JS, Ahn CB, Joo DS, Lee SW, Lim CW, Park HY Comparisons in food quality of anchovy snacks and its changes during storage. Bull Korean Fish Soc 22: Lee KH, Kim CY, You BJ, Jea YG Effects of packing on the quality stability and shelflife of dried anchovy. J Korean Soc Food Sci Nutr 14: AOAC Official Methods of Analysis. 16th ed. Association of official analytical chemists, Washington DC. p 헌

9 자건샛줄멸의식품성분특성 Ministry of Social Welfare of Japan Guide to experiment of sanitary infection. Ⅲ. Volatile basic nitrogen. Kenpakusha, Tokyo. p Bligh EG, Dyer WJ A rapid method of lipid extraction and purification. Can J Biochem Physiol 37: AOCS AOCS Official Method Ce 1b89. n Official Methods and Recommended Practice. 4th ed. AOCS, Champaign, L, USA. 21. Chung CY, Toyomizu MT Studies on the browning of dehydrated foods as a function of water activityⅠ. Effect of Aw on browning in amino acidlipid systems. Bull Japan Soc Sci Fish 42: Tsutagawa Y, Hosogai Y, Kawai H Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J Food Hyg Soc Japan 34: Kato H, Rhue M, Nishimura T Role of acids and peptides in food taste. n Flavor chemistry: Trends and development. American Chemical Society, Washington DC. p Han BW, Kim HS, Jee SJ, Lee JH, Kim HJ, Park SH, Ji SG, Heu MS, Kim JS Characteristics of hotwater extracts from salmon frame as basic ingredients for Gomtanglike products. J Korean Soc Food Sci Nutr 36: Heu MS, Park SH, Kim HS, Jee SJ, Lee JH, Kim HJ, Han BW, Kim JS mprovement on the functional properties of Gomtanglike product from salmon frame using commercial enzymes. J Korean Soc Food Sci Nutr 36: Steel RGD, Torrie JH Principle and procedures of statistics. 1st ed. McGrawHill Kogakusha, Tokyo. p Park YH, Chang DS, Kim SB Seafood processing and utilization. Hyungseol Publishing Co., Seoul. p Kim JS, Heu MS, Kim HS, Ha JW Fundamentals and applications for seafoods. Hyoil Publishing Co., Seoul. p Kim JS, Yeum DM, Kang HG, Kim S, Kong CS, Lee TG, Heu MS Fundamentals and applications for canned foods. Hyoil Publishing Co., Seoul. p Hamada M, Kumagai H Chemical composition of sardine scale. Nippon Suisan Gakkaishi 54: Kim JS, Choi JD, Koo JG Component characteristics of fish bone as a food source. J Korean Agric Chem Biotechnol 41: Korea Food Research nstitute Research on food standardization (KS) of the processed seafood products. Seoul. p Yazawa K, Kageyama H Physiological activity of docosahexaenoic acid. J Japan Oil Chem Soc 40: Kim JS, Kim HS, Heu MS ntroductory foods. Hyoil Publishing Co., Seoul. p Kim JS, Oh KS, Lee JS Comparison of food component between conger eel (Conger myriaster) and sea eel (Muraenesox cinereus). J Korean Fish Soc 34: (2008 년 1 월 31 일접수 ; 2008 년 7 월 8 일채택 )