Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Food Component Characteristics of Commercial Salt-fermented Silver-stripe Round Herring

시판 샛줄멸 젓갈의 식품성분 특성

  • Kim, Hyung-Jun (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Yoon, Min-Seok (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Yong-Seok (Jeju Special Self Governing Province Marine and Fisheries Resources Research Institute) ;
  • Ha, Jin-Hwan (Department of Food Bioengineering, Cheju National University) ;
  • Heu, Min-Soo (Dept. of Food Science and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 김형준 (경상대학교 식품생명공학부/해양산업연구소) ;
  • 윤민석 (경상대학교 식품생명공학부/해양산업연구소) ;
  • 박용석 (제주특별자치도 해양수산자원연구소) ;
  • 하진환 (제주대학교 식품생명공학과) ;
  • 허민수 (경상대학교 식품영양학과/해양산업연구소) ;
  • 김진수 (경상대학교 식품생명공학부/해양산업연구소)
  • Received : 2008.12.23
  • Accepted : 2009.04.09
  • Published : 2009.04.30
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Abstract

This study was conducted to compare the food quality of commercial salt-fermented silver-stripe round herring (SFS) to that of commercial salt-fermented anchovy (SFA). The contents of moisture and crude protein of SFS were higher than those of SFA. However, the crude lipid and crude ash contents of SFS were lower than those of SFA. The salinity of SFS was 13.2%, which was lower than that of SFA. The taste value of SFS was 148.1, which was higher than that of SFA. The total amino acid content of SFS was 18.1 g/100 g and its major amino acids were glutamic acid (9.5%) and aspartic acid (8.1%). The contents of calcium, phosphorus and iron in SFS were 647 mg/100 g, 363 mg/100 g and 4.1 mg/100 g, respectively. Twenty six types of fatty acids were detected in SFS and the major components were 16:0, 18:0, 18:1n-9 and 22:6n-3. The angiotensin I converting enzyme (ACE) inhibiting and the antioxidative abilities of SFS were 50.0% and 1.15, respectively, which were similar to those of SFA. Sensory evaluation revealed that SFS had a superior taste and color to SFS, while to the flavor of two products was similar.

Keywords

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