Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Improvement on the Functional Properties of Gomtang-like Product from Salmon Frame Using Commercial Enzymes

상업적 효소를 이용한 연어 Frame 유래 곰탕 유사 제품의 기능성 개선

  • Heu, Min-Soo (Dept. of Marine Bioscience/Institute of Marine Industry) ;
  • Park, Shin-Ho (Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hye-Suk (Dept. of Marine Bioscience/Institute of Marine Industry) ;
  • Jee, Seung-Joon (Dept. of Marine Bioscience/Institute of Marine Industry) ;
  • Lee, Jae-Hyoung (Dept. of Marine Bioscience/Institute of Marine Industry) ;
  • Kim, Hyung-Jun (Dept. of Marine Bioscience/Institute of Marine Industry) ;
  • Han, Byung-Wook (Hasang Fishery Co., LTD.) ;
  • Kim, Jin-Soo (Dept. of Marine Bioscience/Institute of Marine Industry)
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 박신호 (경상대학교 해양산업연구소) ;
  • 김혜숙 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 지성준 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 이재형 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김형준 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 한병욱 (한성수산식품(주)) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2007.12.31
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Abstract

This study was conducted to improve functional properties of salmon frame extracts using various commercial enzymes (Alkalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). The ACE (angiotensin I converting enzyme) inhibitory activity was the highest ($IC_{50}=0.67mg/mL$) in the product incubated with Neutrase for 4 hrs (N4-treated hydrolysates) among the various extracts incubated with commercial enzymes for different times. However, antioxidant activities of all salmon frame extracts were less than 15%. There were no significant differences in the proximate composition and sensory evaluation of the fish odor and taste. However, N4-treated hydrolysate was improved in the extractive-nitrogen content and transmission compared to the other enzymatic hydrolysates. When compared to commercial Gomtang products, N4-treated hydrolysate was also high in protein, extractive-nitrogen, total amino acid, and calcium contents, while low in taste sensory score. There were no differences in transmission and sensory score on the fish odor between N4-treated hydrolysates and commercial Gomtang.

연어 frame 추출물에 대하여 건강 기능성 개선을 위하여 4종의 상업적 효소(Alcalase, Flavourzyme, Neutrase 및 Protamex) 처리에 의한 건강 기능성 연어 frame 가수분해물의 개발을 시도하였다. 연어 frame 가수분해물의 ACE 저해능($IC_{50}$)은 Neutrase로 4시간 처리한 가수분해물이 0.67 mg/mL로 가장 우수하였으나, 항산화성은 기대 이하의 범위(15% 이하)이었다. Neutrase 처리 연어 frame 가수분해물은 무처리 추출물에 비하여 일반성분과 관능적 특성(비린내 및 맛)에 있어서 차이가 없었으나 추출물 질소 함량은 높았고, 투과도는 개선되었다. 효소처리 연어 frame 가수분해물은 축육과 뼈로 제조한 시판 곰탕에 비하여 단백질 함량, 추출물 질소, 구성아미노산과 칼슘 함량이 높았고, 투과도, 관능적 비린내 등에서는 차이가 없었으며, 추후 조미 등에 의하여 보강 가능한 관능적 맛은 기호도에 있어 약간 차이가 있었다. 이상의 결과로 미루어 보아 연어 frmae 추출물에 Neutrase로 4시간 처리함으로 인하여 투과도와 ACE 저해능과 같은 건강 기능성은 기대할 수 있으리라 판단된다.

Keywords

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