Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Nutritional Characteristics of Water Extract from Kangaroo Tail.

캥거루 꼬리의 영양학적 특성

  • Ha, Soon-Ok (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University) ;
  • Park, In-Hye (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University) ;
  • Lee, Yong-Seok (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University) ;
  • Kim, Jae-Kyu (Dongdae Livestock Trading Co.) ;
  • Chung, Soo-Yeol (Department of Food Science, Dongju College) ;
  • Choi, Yong-Lark (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University)
  • Published : 2008.07.30
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Abstract

To get the nutritional data of hot water extract from imported kangaroo tails, research was done about contents of collagen, chondroitin sulfate, protein, fat, mineral ions, and conjugated linoleic acid (CLA) in tails. Collagen content of sulfuric acid digested sample was way higher at bones than meats in both kangaroo tail and cow tail. Comparing kangaroo tail and cow tail, meat of kangaroo tail have 1.7 times higher collagen content than that of cow tail. Content of collagen in bone parts of kangaroo tail was also higher 1.2 times than that of cow tail. Meat sample of kangaroo tail (liquid extraction) have 1.3 times higher content of muco-polysaccharide than that of cow tail. In the born part, kangaroo tail was 2.4 times higher than cow tail in its content of muco-polysaccharide. The CLA content of the kangaroo tail showed the content that was higher than 0.9% of the cow tail for 4.9% and showed about 5.3 times high ratios. Especially in kangaroo tail, a band with high content of CLA was found between C18:1 and C18:2.

캥거루의 수입육 중 꼬리의 식품학적 이해를 위해 콜라겐 및 콘드로이친황산 함량, 단백질 및 지질 함량, 미량원소 함량 그리고 CLA 함량을 조사한 결과 황산분해시료의 콜라겐 함량은 캥거루꼬리, 소꼬리 시료 모두에서 고기보다 뼈에 월등히 함량이 높았다. 캥거루꼬리와 소꼬리의 시료 사이에는 캥거루 꼬리가 고기 및 뼈에서 모두 약 1.7배 1.2배로 높은 함량을 나타냈다. 캥거루 꼬리 고기시료 수용액 추출의 콘드로이친황산 함량 성분이 2.4배 이상 높았다. 캥거루꼬리에서 다양한 기능을 가지는 CLA는 4가지이성체가 주성분이고, 함량은 소고기꼬리의 0.92%에 비하여 5.3배 정도나 많은 4.9%의 높은 비율로 존재하였다.

Keywords

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