Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Analysis of Nutrient Composition of Baechu Kimchi (Chinese Cabbage Kimchi) with Seafoods

수산물을 첨가한 배추김치의 영양성분 분석

  • Jang, Mi-Soon (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Park, Hee-Yeon (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Park, Jin-Il (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Byun, Han-Seok (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Kim, Yeon-Kye (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Yoon, Ho-Dong (Food and Safety Research Center, National Fisheries Research & Development Institute)
  • 장미순 (국립수산과학원 식품안전과) ;
  • 박희연 (국립수산과학원 식품안전과) ;
  • 박진일 (국립수산과학원 식품안전과) ;
  • 변한석 (국립수산과학원 식품안전과) ;
  • 김연계 (국립수산과학원 식품안전과) ;
  • 윤호동 (국립수산과학원 식품안전과)
  • Received : 2011.02.10
  • Accepted : 2011.07.22
  • Published : 2011.08.30
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Abstract

The nutrient composition, including the proximate composition and the mineral, vitamin, amino acid, and free-amino-acid levels, of baechu kimchi (Chinese cabbage kimchi) to which 14 kinds of seafood (flatfish, yellow corvina, sea beam, pollack gizzard shad, ray, gray mullet, skate, hairtail, anchovy, sea squit, pen shell, scallop, small octopus)were added was analyzed. The seafoods were added to salted cabbage at concentration of 10% (w/w) and the prepared seafood baechu Kimchi (BK) was stored at $5^{\circ}C$ for seven days. The levels of moisture (82.09-88.56%), crude lipid (0.31-0.64%), and crude ash (2.70-3.50%) did not differ much among the samples, but the level of crude protein of the BK-with-seafood samples (2.42-5.15%) was greater than that of the control BK (2%), without seafood. The Fe and Ca contents of BK with flatfish showed the highest values (4.1 and 74 mg/100 g, respectively). The vitamin A contents of BK samples with 14 different kinds of seafood were higher than that of the control BK. Moreover, the BK with sea squit had higher vitamin $B_2$ (0.90 mg/100 g) and vitamin C (8.48 mg/100 g) contents among all the BK-with-different-kinds-of-seafood samples. Total amino acids were detected in all BK-with-seafood samples, most of which had high levels of glutamic acid, aspartic acid, proline and alanine. Glutamic acid was the most abundant of all the amino acids. The major free amino acids were hydroxyproline, glutamic acid, alanine, proline, leucine, and valine, of which hydroxyproline was the most abundant. In conclusion, BK with seafood is thought to be a very good source of protein, which is very important from dietary life of humans.

수산불(멍게, 키조개, 가리비, 자가비, 황석어, 도미, 낙지, 병태, 전어, 가오리, 숭어, 홍어, 갈치 및 멸치) 14종을 첨가한 배추김치의 레시피를 확립하여 제조하였고 저온숙성 7일차의 시료를 취하여 일반성분, 비타민, 무기질, 구성 및 유리 아미노산 함량을 조사하였다. 수산물을 첨가하여 제조한 배추김치 14종의 수분함량은 82.09~88.56% 범위였고, 조지방 함량은 0.31~0.64%, 조회분 함량은 2.70~3.50% 범위를 나타내어 시료별로 큰 차이를 보이지 않았다. 그러나 수산물을 첨가한 배추김치의 조단백질의 함량은 2.42~5.l5% 수준으로, 수산물을 첨가하지 않은 대조구 배추김치의 2% 보다 높은 값을 나타내었다. 수산물을 첨가한 배추김치 14종 중, 가자미 배추김치의 철 및 칼슘 함량이 각각 4.1 mg/100 g 및 74 mg/100 g으로 가장 높은 함량을 나타내었고 인 함량의 경우는 홍어배추김치가 117 mg/100 g으로 가장 높게 나타났다. 비타민 A의 함량은 수산물 14종을 첨가한 배추김치가 대조구보다 높게 나타났고, 비타민 $B_2$ 및 비타민 C의 함량은 멍게배추김치가 각각 0.90 mg/100 g 및 8.48 mg/100 g으로 수산물을 첨가한 배추김치 중에서 가장 높게 나타났다. 한편 수산물 14종을 첨가한 배추김치의 주요 구성 아미노산은 glutamic acid, aspartic acid, proline 및 alanine 이었고 그중에서도 glutamic acid의 함량이 가장 높게 나타났다. 수산물을 첨가하여 제조한 배추김치 14종에 대한 유리아미노산 함량의 50% 내외를 차지하고 있는 것은 hydroxyproline으로 나타났고 다음으로 glutamic acid, alanine, proline, leucine, valine 순이었다. 수산물을 첨가한 배추김치는 우리의 식생활에서 단백질 공급원으로 중요한 역할을 담당할 것으로 생각되어지고, 배추김치에 수산물을 첨가함으로서 기존의 배추김치보다 철, 칼슘, 비타민 A 함량이 높아지고 아미노산 조성 및 함량에도 긍정적인 영향을 미침을 알 수 있었다.

Keywords

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