Journal of Aquaculture (한국양식학회지)

The Korean Society of Fisheries and Aquatic Science (한국양식학회)
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Sitological Quality Evaluation of Cultured and Wild River Puffer, Takifugu obscurus (Abe)

양식산과 자연산 황복, Takifugu obscurus (Abe)의 식품학적 품질평가

  • Kang, Hee-Woong (West Sea Fisheries Research Institute, National Fisheries Research and Development Institute) ;
  • Shim, Kil-Bo (West Sea Fisheries Research Institute, National Fisheries Research and Development Institute) ;
  • Kang, Duk-Young (West Sea Fisheries Research Institute, National Fisheries Research and Development Institute) ;
  • Jo, Ki-Che (West Sea Fisheries Research Institute, National Fisheries Research and Development Institute) ;
  • Song, Ki-Cheol (West Sea Fisheries Research Institute, National Fisheries Research and Development Institute) ;
  • Lee, Jin-Ho (West Sea Fisheries Research Institute, National Fisheries Research and Development Institute) ;
  • Song, Hong-In (West Sea Fisheries Research Institute, National Fisheries Research and Development Institute) ;
  • Son, Sang-Gyu (West Sea Fisheries Research Institute, National Fisheries Research and Development Institute) ;
  • Cho, Young-Je (Faculty of Food Bioscience & Technology, Pukyung National University)
  • 강희웅 (국립수산과학원 서해수산연구소) ;
  • 심길보 (국립수산과학원 서해수산연구소) ;
  • 강덕영 (국립수산과학원 서해수산연구소) ;
  • 조기채 (국립수산과학원 서해수산연구소) ;
  • 송기철 (국립수산과학원 서해수산연구소) ;
  • 이진호 (국립수산과학원 서해수산연구소) ;
  • 송홍인 (국립수산과학원 서해수산연구소) ;
  • 손상규 (국립수산과학원 서해수산연구소) ;
  • 조영제 (부경대학교 식품공학과)
  • Published : 2007.08.31
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Abstract

The present study was performed to evaluate sitological quality of the cultured and wild river puffer, Takifugu obscurus. Proximate composition, the content of extractive nitrogen, the content of nucleotides and their related compounds, total and free amino acid, and fatty acids were analysed and sensory evaluation in the muscle of the river puffer were compared. The cultured river puffer had a higher moisture content compared to the wild fish, while there was no significant difference in crude lipid, crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR and Hx were detected. The result from analyzing ATP-related compound showed difference in total content by wild and cultured river puffer, and IMP content that had largest influence upon the savory taste of sliced raw fish, was higher in the cultured fishes than wild ones. Breaking strength level of the wild river puffer was higher than that of the cultured fish. High levels of C16:0 and C18:0 were shown in all samples and -3 polyunsaturated fatty acid content were not different between the cultured and wild river puffers (P>0.05). Total 17 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine and leucine and low contents of cystine, histidine, methionine and tyrosine. The result from surveying free amino acid content of wild and cultured river puffer showed difference in content, but generally taurine and lysine content for the whole free amino acid held the most part. There was no significant difference in texture, flavor and overall acceptance score between the cultured and wild fishes (P>0.05).

본 연구는 양식산과 자연산 황복의 일반성분, 엑스분 질소, ATP 관련물질, 아미노산과 지방산 등의 영양성분 및 관능평가를 조사하여 양식산 황복의 식품학적 품질을 평가하였다. 일반 성분은 수분 함량이 양식산 황복에서 다소 높게 나타났으며, 그외 성분 및 엑스분 질소 함량은 유의적인 차이가 없었다. ATP 관련물질의 총 함량 및 구성성분이 자연산과 양식산간의 유의적인 차이는 없었으며, 구성 아미노산의 총 함량은 자연산이 양식산에 비하여 다소 높은 것으로 나타났으나, 구성비는 비슷한 수준이었다. 또한 유리아미노산 총 함량은 양식산과 자연산간의 유의적인 차이는 없었으며, 양식산과 자연산 모두 taurine, lysine 등을 가장 많이 함유하였다. 양식산과 자연산 황복의 지방산 조성은 C16:0, C18:0의 포화지방산이 가장 높은 조성비를 나타내었고 사료내 지질차이로 인하여 폴리엔산에는 양식산이 자연산에 비하여 다소 높은 함량을 나타내었으나 유의적인 차이는 없었다(P>0.05). 육질의 단단함은 자연산이 양식산에 비하여 다소 높은 경향을 나타내었으나, 관능평가 결과, 색깔을 제외하고 육질의 조직감(쫄깃함), 향에서는 유의적인 차이를 보이지 않았다(P>0.05). 그러므로 양식산과 자연산 황복의 영양성분 및 관능적인 평가에서 유의적인 차이가 없는 것으로 판단된다.

Keywords

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