1 2 홍게 (Chionoecetes japonicus) 살분말을첨가한어묵의제조및 품질특성 3 4 5 6 김병목 * ㆍ정지희ㆍ정민정ㆍ김동수 1 ㆍ김영명 2 ㆍ전준영 3 ㆍ정인학 3 한국식품연구원, 1 전북생물산업진흥원, 2 기장물산, 3 강릉원주대학교 해양식품공학과 7 8 1
9 10 A Study on the Quality Characteristics and Processing of Fish Paste Containing Red Snow Crab Chionoecetes japonicus Meat Powder 11 12 13 Byoung-Mok Kim *, Jee-Hee Jung, Min-Jeong Jung, Dong-Soo Kim 1, Young- Myung Kim 2, Joon-Young Jun 3 and In-Hak Jeong 3 14 15 16 17 18 19 20 21 1 2 3 Division of Strategic Food Industry Research, Korea Food Research Institute, Seongnam 13539, Korea Jeonbuk Institute for Bioindustry, Jeonju 54810, Korea GijangMulsan Co. Ltd., 46040, Korea Department of Marine Food Science & Technology, Gangneungwonju National University, Gangneung 25457, Korea 22 Running title : 홍게살분말함유어묵의제조 23 24 25 26 * Correspondence author : Byoung-Mok Kim E-Mail : bmkim@kfri.re.kr (B.-M.K.) Phone : +82-33-643-8042, Fax: +82-33-643-8039 2
27 28 A Study on the Quality Characteristics and Processing of Fish Paste Containing Red Snow Crab Chionoecetes japonicus Meat Powder 29 30 Abstract 31 32 33 34 35 36 37 38 39 This study investigated the physicochemical and sensory characteristics of fish paste containing red snow crab meat powder (RMP). The tested red snow crab meat powder concentrations were 0, 3, 6, 9, and 12%. The moisture contents of fish paste with RMP ranged from 56.7 to 60.2%, and their ph ranged from 7.0 to 7.7. The L values decreased as their concentrations increased, and their a and b values increased. The folding test for all fish paste samples showed AA, which indicates good flexibility. The hardness, springiness, gumminess, and cohesiveness increased when the RMP concentration increased. In the sensory evaluation, the fish paste prepared with 6% RMP were preferred most. These results suggest that RMP can be applied to fish paste to achieve high quality. 40 41 Key words: Red snow crab, fish paste, crab meat powder, Chionoecetes japonicus 42 43 3
44 서론 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 홍게우리나라동해안에서서식하는대표적인게류에는대게 (Chinoecetes opilio) 와홍게 Chionoecetes japonicus) 가있다 (Yamanoto, 1950; Yosho and Hayashi, 1994; Ito and Ikehar, 1971). 홍게는수심 500-2,300 m에서어획되는갑각류로 (Cha et al., 2006; Kim et al., 2005), 2005년이후부터 TAC ( 어획총량제한제 ) 제도를준수하고있으며, 금어기인 7-8월을제외하고는연중안정적인어획이가능하여중요한어가소득원이되고있는수산자원이다. 홍게는심층으로갈수록분포밀도가높고, 환경오염피해가적으며 (Seoung et al., 2008), 조직이부드럽고특유의맛이있어우리나라사람들이즐겨먹는수산물이다 (Jang et al., 2009). 칼슘, 철분등미네랄과아미노산등이풍부하게함유되어있어고단백저지방웰빙식품소재로주목받고있다. 홍게관련연구로는자숙수를활용한게향소재개발 (Ahn et al., 2014), 자숙액의휘발성향기성분 (Ahn et al., 2006a), 자숙액의효소분해물제조 (Baek et al., 2011), 크림스프개발 (Oh, 2007), 자숙액의정미성분특성 (Ahn et al., 2006b), 어간장제조 (Lim et al., 2015), 키틴 / 키토산분리 (No and Lee, 1995; Kim and Park, 1994), 키틴 / 키토산의소화관내기능성효과 (Chang et al., 1994), 키토산필름의제조 (Kim et al., 1999), 고지혈증개선 (Lee et al., 2000), 수경재배효과 (Ryoo, 2010) 등다양한연구가활발히이뤄져오고있다. 어묵은신선한어육의염용성단백질을용출시킨수리미 (surimi) 에전분, 야채, 향신료등다양한부재료를혼합하여조미, 성형및가열함으로써탄력성과기호성을가지는어육연제품중하나이다. 어묵의품질은색택, 향미, 탄력등에의해결정되며, 그중에서도탄력이품질을결정하는주요한인자가된다. 탄력에영향을미치는요인으로는원료의선도와어종, 첨가물의종류와사용량, 가열방법, 첨가되는수분함량등이있다 (Kim et al., 2003). 어묵은단백질과칼슘이풍부하며, 저칼로리, 저지방식품으로서기호도가높은편이며최근에는소비자의기호에맞춰다양한형태의어묵개발이이뤄지고있다. 어묵 4
67 68 69 70 71 72 73 의고품질화를위한연구로는새우분말첨가어묵 (Seo and Cho, 2012), 오징어어묵 (Lee et al., 1999), 미더덕첨가어묵 (Park et al., 2006b), 멸치분말첨가어묵 (Bae and Lee, 2007), 복어분말첨가어묵 (Park, 2013), 홍어분말첨가어묵 (Cho and Kim, 2011), 오만둥이첨가어묵 (Park et al., 2006a) 등다양하게이뤄지고있으나, 홍게살을첨가한어묵에관한연구는보고된바없다. 이에본연구에서는영양적으로우수한홍게살분말어묵을제조하여물성및관능적특성을평가함으로써새로운어묵제품의개발을위한기초자료를제공하고자하였다. 74 5
75 재료및방법 76 77 실험재료 78 79 80 81 82 83 84 85 86 87 본연구에사용된홍게는 2014년 5월성진상사 ( 주 ) (Sockcho, Korea) 로부터냉동파지살을구입한후동결건조하였고, 건조된것을분쇄기 (CH550, Duksan, Seoul, Korea) 로분쇄하였으며, 100 mesh 체에통과시켜홍게파지살분말 ( 이하홍게살분말 ) 을제조하였다. 홍게살분말은진공포장한후 -20 에서냉동보관하면서실험에사용하였다. 냉동연육은 FA급시판명태냉동연육 (American Seafoods Company, Seattle, Washington, Korea) 을사용하였고, 기타부재료로소맥분 ( 박력1 등, CJ, Seoul, Korea), 정제염 ( 한주소금, Ulsan, Korea), 전분 ( 생감자전분, CJ), 소르빈산칼륨 (potassium sorbate, Sigma-Aldrich Co., Louis, Missouri, USA), MSG (L-글루탐산나트륨) 등은식품첨가물급시판품을구입하여사용하였다.. 어묵의제조 88 89 90 91 92 93 홍게살함유어묵은 Table 1의배합비에따라제조하였다. 냉동연육을 silent cutter (C20T, Hankook Fujee Industries Co., Hwa-seong, Korea) 로 10분간초벌갈이한후소맥분, 정제염, 전분, 소르빈산칼륨, MSG, 얼음물을첨가하여 10분간배합하였고, 홍게살분말을각각 0, 3, 6, 9, 12% 씩첨가하면서 5분간혼합하여홍게살분말함유어묵제조용고기풀을제조하였다. 고기풀은길이 7 cm, 너비 2.5 cm, 높이 1.5 cm로성형한후 170 에서 5분간튀겨어묵을제조하였다. 94 95 수분함량및 ph 96 홍게살함유어묵의수분함량은 AOAC (AOAC, 2006) 의방법에따라 105 상압가열건 6
97 98 99 조법으로분석하였고, ph 는시료 10 g 에 90 ml 의증류수를가한후분쇄기 (T 18 Ultra- Turrax, IKA, Germany) 로분쇄하여상등액을취하였고, ph meter (SG2-ELK, Mettler Toledo Co., Ltd., Switzerland) 를사용하여측정하였다. 100 101 색도 102 103 104 105 홍게살분말및어묵의색도는직시색차계 (ZE 2000, Nippon Denshoku, Tokyo, Japan) 를이용하여 Hunter s L ( 명도, lightness), a ( 적색도, redness), b ( 황색도, yellowness) 값을 3회반복측정하였고, 그평균값으로나타내었다. 이때사용된표준백판 (standard plate) 은 L값이 97.59, a값이 -0.02, b값이 1.83 이었다. 106 107 절곡검사 108 109 110 111 112 어묵의절곡검사는길이 7 cm, 너비 2.5 cm, 높이 1.5 cm의어묵을 3 mm 두께로잘라, 이것을접었을때의파열상태의정도로써절곡검사를실시하였다. 네겹으로접어서균열이생기지않으면 AA, 두겹으로접어서균열이생기지않으면 A, 네겹으로접어서 1/2이하로균열이생기면 B, 두겹으로접어서전체에균열이생기면 C, 두겹으로접어서두조각으로되면 D로표시하였다 (Kang et al., 1998). 113 114 조직감 115 116 117 118 홍게살분말함유어묵의조직감분석은 Texture analyser (TAXT plus, Stable Micro System, Godalming, UK) 를사용하여측정하였다. 어묵을가로 2 cm, 세로 2 cm, 높이 1 cm로절단한후중심부에 table speed 1.0 mm/s의조건으로라운드형 adaptor (5 mm P/5S) 를이용하여 2회연속압착하였을때얻어지는값을 3회반복측정하였으며, 그평균값을산출하였다. 7
119 관능검사 120 홍게살함유어묵의관능검사는 28-60 세범위의남녀 9 명으로패널을구성하여 5 점평가 121 122 123 124 법 (5 점 : 매우우수, 3 점 : 보통, 1 점 : 매우나쁨 ) 으로 도를조사하였다. 통계처리 풍미, 이취, 색그리고전체적기호 125 126 127 128 129 본실험의결과는통계분석용프로그램인 SPSS package program 18.0을사용하여평균과표준편차를구하였다. 두집단간평균치분석은독립 T 검정을수행하여 P<0.05 수준에서유의차검증을실시하였고, 세집단이상의평균치분석은 one-way ANOVA 방법에따라실시하였으며, 평균들간의유의성검증은 Duncan's multiple comparison test (P<0.05) 를이용하여검정하였다. 130 131 8
132 결과및고찰 133 134 어묵의수분함량및 ph 135 136 137 138 139 140 141 142 143 144 홍게살분말의첨가량을달리하여제조한어묵의수분함량및 ph를조사한결과는 Table 2와같다. 수분함량은 12% 첨가군이 56.7% 로가장낮았고, 대조군이 59.3%, 3% 첨가군이 60.2%, 6% 첨가군이 59.2%, 9% 첨가군 60.0% 로조사되어대조군과실험군간의큰차이는보이지않았다. 이러한결과는홍어분말첨가어묵 (Cho and Kim, 2011), 새우분말첨가어묵 (21) 의결과와유사하였다. ph는대조군이 7.0, 3% 첨가군이 7.2, 6% 첨가군이 7.3, 9% 첨가군이 7.5, 12% 첨가군이 7.7로홍게살분말을첨가함에따라다소증가하였는데, 이는홍게살의 ph (8.38) 에기인되어증가한것으로생각된다. 홍게살분말어묵의 ph는새우분말 (Seo and Cho, 2012), 복어분말 (Park, 2013) 을첨가한어묵에비해다소높았고, 양호한탄력성을가지는것으로보고된 ph 6.5-7.0 범위 (Park et al., 2006b) 보다약간높았으나, 탄력성및조직감은우수한것으로조사되었다. 145 146 색도 147 148 149 150 151 152 153 홍게살분말첨가량에따른어묵의색도는 Table 3과같다. 명도를나타내는 L값은대조군이 66.6으로가장높았고, 3% 첨가군이 63.9, 6% 첨가군이 64.1, 9% 첨가군이 62.8로대조군에비해낮았으며, 12% 첨가군은 60.3으로실험군중가장낮게나타나홍게살분말첨가량이증가함에따라 L값이감소하였다 (P<0.05). 적색도 a값은대조군이 2.9로가장낮았고, 홍게살분말첨가량이증가함에따라유의적으로증가하였으며, 12% 첨가군은 5.7로증가하였다. 이는홍게살에함유된아스타잔틴의영향에의해어묵의적색도 (a) 가증가한것으로생각된다. 황색도 b값은대조군이 5.2로가장낮았고, 홍게살분말첨 9
154 155 156 가량이증가할수록유의적으로증가하였으며, 12% 첨가군은 18.7 로가장높았다. E 값은 홍게살분말의첨가량이증가할수록수치가증가하여 12% 첨가군에서는 41.3 으로대조 군 (31.3) 과유의적인차이를보였다. 157 158 조직감및절곡검사 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 홍게살분말첨가량에따른어묵의조직감및절곡검사결과는 Table 4와같다. 경도 (hardness) 는대조군이 695.9 g으로가장낮았고, 홍게살분말첨가량이증가함에따라유의적으로증가하였으며, 12% 첨가군은 1,194.1 g으로실험군중가장높았다. 탄력성 (springiness) 는대조군이 0.81% 로가장낮았고, 홍게살분말첨가량에따른실험군간의유의차는관찰되지않았으나, 대조군에비해홍게살분말첨가군이유의적으로높았다 (P<0.05). 검성 (gumminess) 은대조군이 380.0 g으로가장낮았고, 홍게살분말첨가량이증가할수록증가하여 12% 첨가군이 937.7 g으로가장높아실험군간의유의적인차이가관찰되었다. 응집성 (cohesiveness) 은대조군이 0.53% 로 3% 첨가군과함께가장낮았고, 홍게살분말첨가량이증가할수록증가하여 12% 첨가군이 0.79% 로가장높았다. 회복력 (resilience) 은대조군과 3% 첨가군이각각 0.22, 0.20으로가장낮았고, 홍게살분말첨가량이증가할수록증가하여 12% 첨가군이 0.39로가장높았다. 어묵제조시단백질의첨가는어묵의조직감을향상시키는요인으로작용한다 (Chung and Lee, 1994). 본연구결과에서홍게살분말첨가량이증가할수록어묵의경도, 탄력성, 검성, 응집성및회복력이높아진것은홍게살분말에다량함유된단백질에의해기인된것으로생각된다. 한편, 홍어분말 (Cho and Kim, 2011), 새우분말 (Seo and Cho, 2012), 오만둥이분말 (Park et al., 2006a), 복어분말 (Park, 2013), 멸치분말 (Bae and Lee, 2007) 의첨가량이증가할수록어묵의조직감이향상되었다고보고하여본연구결과와유사하였다. 유연성과탄력성을나타내는절곡검사의결과에서는대조군을포함하여모든실험군에서 AA로측정되어홍게살분말의첨 10
177 가와관계없이모두우수한것으로조사되었다. 178 179 관능검사 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 홍게살분말첨가어묵의관능검사결과는 Table 5와같다. 외관기호도는대조군과 3% 첨가군이 7.3으로가장높았고, 12% 첨가군이 6.5로가장낮아홍게살분말첨가량이증가할수록낮아지는경향을보였다. 색의기호도는대조군및 3% 첨가군이 7.0으로가장높았고, 12% 첨가군이 5.0으로가장낮아실험군간의유의차가뚜렷히관찰되었다. 향기기호도는대조군, 3%, 6% 및 9% 첨가군간의유의차는관찰되지않았고, 12% 첨가군은 6.1로가장낮은평가를보였다. 맛의기호도는 6% 첨가군이 7.2로가장높았고, 3% 첨가군이 6.9, 대조군과 9% 첨가군이 6.5, 12% 첨가군이 5.9로가장낮았다. 탄력기호도는대조군과 3% 첨가군이 7.5로가장높았고, 홍게살분말첨가량이증가할수록낮아졌으며, 12% 첨가군이 5.8로가장낮았다. 전체적인기호도는 6% 첨가군이 7.2로가장높았고, 12% 첨가군이 5.4로가장낮았다. 일정량의홍게살분말첨가는어묵의조직감과색상, 향기맛등에좋은영향을주어전체적인기호도를향상시키지만, 홍게살분말을 6% 이상첨가할경우홍게특유의향기와맛으로인해오히려전체적인기호도에악영향을주었다. 복어분말또는새우분말첨가어묵의제조시일정농도이상복어분말또는새우분말을첨가할경우맛과전체적기호도평가가낮아졌다고보고하여 (Seo and Cho, 2012; Park, 2013), 본연구결과와유사하였다. 195 196 11
197 사사 198 199 본연구는한국해양과학기술진흥원수산실용화기술개발사업 (GA142600-03) 의지원을받아 수행된연구결과의일부이며, 이에감사드립니다. 200 201 12
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279 280 281 Table 1. Formula for the manufacturing of fish paste with red snow crab Chinoecetes japonicus meat powder (unit : %) Materials CON 3 RCP 1 6 RCP 9 RCP 12 RCP Fish paste 60.0 60.0 60.0 60.0 60.0 RMP 2 0.0 3.0 6.0 9.0 12.0 Wheat flour 15.5 12.5 9.5 6.5 3.5 Sugar 2.2 2.2 2.2 2.2 2.2 Salt 2.0 2.0 2.0 2.0 2.0 Potassium sorbate 0.1 0.1 0.1 0.1 0.1 MSG 0.2 0.2 0.2 0.2 0.2 Water 20.0 20.0 20.0 20.0 20.0 Total 100.0 100.0 100.0 100.0 100.0 282 283 284 285 286 1 CON, fish paste added amount 0% of red snow crab meat powder; 3 RCP : fish paste added amount 3% of red snow crab meat powder; 6 RCP : fish paste added amount 6% of red snow crab meat powder; 9 RCP : fish paste added amount 9% of red snow crab meat powder; 12 RCP : fish paste added amount 12% of red snow crab meat powder 2 RMP : red snow crab meat powder 287 288 16
289 290 Table 2. Effects of red snow crab Chinoecetes japonicus meat powder on moisture contents and ph in fish paste Properties CON 3 RCP 1 6 RCP 9 RCP 12 RCP Moisture (%) 59.3±0.7 2ab3 60.2±0.2 a 59.2±0.2 ab 60.0±0.1 ab 56.7±0.5 b ph 7.0±0.0 e 7.2±0.0 d 7.3±0.0 c 7.5±0.0 b 7.7±0.0 a 291 292 293 294 1 Groups are the same as shown in the Table 1 2 Values are mean±sd (n=3). 3 Means with different letters within a column indicate significantly differences at P<0.05 by Duncan's multiple range test. 295 17
296 297 Table 3. Effects of red snow crab Chinoecetes japonicus meat powder on hunter color value in fish paste Hunter color value CON 3 RCP 1 6 RCP 9 RCP 12 RCP L (lightness) 66.6±0.7 2a3 63.9±0.9 b 64.1±0.4 b 62.8±0.9 b 60.3±0.7 c A (redness) -2.9±0.0 e 0.9±0.5 d 2.9±0.1 c 4.7±0.0 b 5.7±0.1 a B (yellowness) 5.2±0.5 e 11.8±1.5 d 14.6±0.3 c 17.0±0.6 b 18.7±0.6 a E 31.3±0.6 d 35.1±1.3 c 35.9±0.3 c 38.2±1.0 b 41.3±0.4 a 298 299 300 301 1 Groups are the same as shown in the Table 1 2 Values are mean±sd (n=3). 3 Means with different letters within a column indicate significantly differences at P<0.05 by Duncan's multiple range test. 302 303 304 18
305 306 Table 4. Effects of red snow crab Chinoecetes japonicus meat powder on texture and folding test in fish paste Properties CON 3 RCP 1 6 RCP 9 RCP 12 RCP Hardness (g) 695.9±31.2 3d4 723.5±66.1 cd 865.1±66.1 c 1019.7±72.2 b 1194.1±97.0 a Springiness (%) 0.81±0.14 b 0.96±0.08 a 0.93±0.01 a 0.95±0.03 a 0.94±0.01 a Gumminess (g) 380.0±73.8 d 384.3±44.1 d 582.3±47.4 c 772.2±80.0 b 937.7±58.5 a Cohesiveness (%) 0.53±0.03 d 0.53±0.02 d 0.68±0.01 c 0.76±0.03 b 0.79±0.02 a Resilience 0.22±0.01 c 0.20±0.02 c 0.33±0.03 b 0.38±0.02 a 0.39±0.01 a Folding test 2 AA AA AA AA AA 307 308 309 310 311 1 Groups are the same as shown in the Table 1 2 In folding test, AA means there was not any crack when folded with 4 folds of fish paste 3 Values are mean±sd (n=3). 4 Means with different letters within a column indicate significantly differences at P<0.05 by Duncan's multiple range test. 312 313 314 19
315 316 Table 5. Effects of red snow crab Chinoecetes japonicus meat powder on sensory evaluation in fish paste Properties CON 3 RCP 1 6 RCP 9 RCP 12 RCP Appearance 7.3±0.5 2a3 7.3±0.3a 6.8±0.5 b 6.5±0.3 bc 6.5±0.6 bc Color 7.0±0.4 ab 7.0±0.0 a 6.8±0.1 b 5.5±0.3 c 5.0±0.6 d Flavor 6.5±0.3 ab 6.5±0.2 ab 6.3±0.5 b 6.9±0.5 a 6.1±0.3 b Taste 6.5±0.7 c 6.9±0.3 b 7.2±0.2 a 6.5±0.3 c 5.9±0.3 d Texture 7.5±0.4 a 7.5±0.6 a 7.0±0.3 b 6.3±0.1 c 5.8±0.2 d Overall acceptance 6.9±0.1 b 7.1±0.2 a 7.2±0.1 a 6.3±0.5 c 5.4±0.3 d 317 318 319 320 1 Groups are the same as shown in the Table 1 2 Values are mean±sd (n=3). 3 Means with different letters within a column indicate significantly differences at P<0.05 by Duncan's multiple range test. 321 322 20