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 Fish Odor of Extracts from Salmon Frame Soaked in Soybean Milk

두유 전처리에 의한 열수추출 연어 Frame 엑스분의 비린내 개선

  • Heu, Min-Soo (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Shin-Ho (Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hye-Suk (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyung-Jun (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Han, Byung-Wook (Hansung Fishery Co., LTD.) ;
  • Ji, Seong-Gil (Daesang Food Co., LTD.) ;
  • Kim, Jeong-Gyun (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Yoon, Min-Seok (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 박신호 (경상대학교 해양산업연구소) ;
  • 김혜숙 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김형준 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 한병욱 (한성수산식품(주)) ;
  • 지승길 (대상식품(주)) ;
  • 김정균 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 윤민석 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2008.02.29
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Abstract

For the use of extracts from salmon frame as a basic material of Gomtang-like products, various methods (soaking into soybean milk, adding anchovy, and adding spices) for masking fish odor into extracts from salmon frame were examined and the food component characteristics were also compared with commercial Gomtang. According to the results of volatile basic nitrogen, transmission at 660 nm and sensory evaluation of extracts, soaking treatment, which is the soaking of salmon frame into soybean milk, was the most efficient method among the various methods for masking fish odor into extracts from salmon frame. There was no difference in the proximate composition between extracts from salmon frame soaked (FS) and unsoaked (C) into soybean milk. The FS was not detected in heavy metals, such as chromium, lead and cadmium. The taste value of FS (16.26) was higher than that of C and the major amino acids were glutamic acid and aspartic acid. Total amino acid content of FS (3.08 g/100 mL) was also higher than those of C (2.95 g/100 mL) and commercial Gomtang (1.70 g/100 mL), and the major amino acids were glycine, proline, glutamic acid and arginine. The calcium and phosphorus contents of FS/500 mL accounted for 21.7% and 18.5%, respectively, of the recommended daily allowance of mineral for adult.

연어 frame 엑스분의 효율적 이용을 위하여 두유 전처리, 추출원으로 연어 frame 이외에 멸치 분말 및 향신료 계통의 부원료 첨가에 의한 비린내 개선을 시도하였다. 휘발성염기질소, 투과도 및 관능검사의 결과로 미루어 연어 frame 엑스분의 비린내 제거는 두유로 연어 frame을 침지한 다음 추출하는 방법이 가장 적절하였다. 두유 처리 연어 frame 엑스분의 일반성분은 두유 무처리 연어 frame으로부터 추출한 대조 제품과 차이가 없었고, 크롬, 납 및 카드뮴과 같은 중금속은 검출되지 않았다. Taste value의 결과 두유 전처리 연어 frame 엑스분의 맛의 강도는 16.26으로 대조 제품에 비하여 약간 높았고, 주요 맛성분은 glutamic acid와 aspartic acid이었다. 두유 전처리 연어 frame 엑스분의 경우 총 아미노산은 총 함량이 3.08 g/100 mL로 두유 무처리 연어 frame 엑스분(2.95 g/100 mL)과 시판 제품(1.70g/100 mL)에 비하여도 높았고, 주요 총 아미노산은 glycine, proline, glutamic acid 및 arginine 등이었다. 두유 전처리 frame 엑스분(500 mL)을 섭취하는 경우 칼슘과 인의 1일 권장량의 약 21.7% 및 18.5%에 해당하여, 이들 성분의 섭취원으로 의미가 있을 뿐만 아니라 칼슘/인의 비율이 1.17로 이상적인 흡수율($0.5{\sim}2.0$)이어서 영양적으로 균형 잡힌 의미 있는 식품으로 사료되었다.

Keywords

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