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이응호(Eung-Ho Lee),박향숙(Hyang-Suk Park),안창범(Chang-Bum Ahn),황규철(Gyu-Chul Hwang) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.3
어류가공부산물로서 생산되는 미이용자원을 효율적으로 이용하기 위한 일련의 연구로서 고등어를 가공할 때 생기는 잔사를 원료로 하여 자가소화법으로 고등어간장의 제조를 시도하였다. 마쇄한 고등어잔사에 동량의 물을 첨가하여 55℃에서 4시간 가수분해시키는 것이 가장 좋았으며, 이때의 가수분해율은 65%였다. 고등어간장의 조단백질함량은 6.5%로 재래식 콩간장과 비슷하였고 염도는 12.3%로 약간 낮았다. 또한 색조를 재래식콩간장이나 멸간장과 비슷하였다. 무기질은 칼슘함량(35.1ppm)이 재래식 콩간장(19.9ppm)보다 높았고, 중금속중 아연함량은 콩간장과 비슷하였으나 다른 것은 모두 콩간장보다 함량이 낮았다. 양적으로 많은 아미노산은 필수아미노산인 leucine(22.8%), isoleucine(15.0%), phenylalanine(12.6%) 및 valine(12.5%)이었다. 관능검사결과 자가소화법에 의하여 고등어잔사로 만든 고등어간장은 재래식 콩간장에 비해 품질면에서 손색이 없었다. The purpose of this study is to prepare the fish sauce from mackerel scrap which usually comprises 40~50% of raw fish in processing. Mackerel scrap was chopped, mixed with equal weight of water, and then hydrolyzed by autolysis.<br/> The optimal conditions for hydrolysis of mackerel scrap were at 55℃ for 4 hours. The maximum hydrolyzing rate of protein was 65% by autolysis. Crude protein content (6.5%) and color of mackerel sauce were similar to those of traditional soybean sauce. The abundant amino acids in mackerel sauce were leucine (22.8%), isoleucine (15.0%), phenylalanine (12.6%) and valine (12.5%). In sensory evaluation, mackerel sauce was at least equal to the traditional soybean sauce in product quality.
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이응호(Eung-Ho Lee),안창범(Chang-Bum Ahn),차용준(Yong-Jun Cha),황규철(Gyu-Chul Hwang) 한국식품영양과학회 1985 한국식품영양과학회지 Vol.14 No.2
우리나라 傳統水産加工食品의 食品成分에 대한 자료를 얻은 목적으로 鹽翰品의 일종인 알대구의 유리아미노산, 核酸關聯物質, 脂肪酸組成 및 無機質등을 分析하였다.<br/> 알대구의 水分含量은 28.3%였고 鹽度는 10.5%로서 一般鹽翰品의 鹽度와 비슷하였다. 총유리아미노산含量은 814.9 ㎎%이었고 이중 tyrosine, alanine, histidine, leucine, phenylalanine, lysine, valine등이 전체의 45%를 차지하였다. 核酸關聯物質로는 inosine과 hypoxanthine만이 검출되었는데 hypoxanthine의 含量의 많았다. 알대구의 엑스分窒素중에서 核酸關聯物質窒素, 유리아미노산窒素, 암모니아窒素, 총 creatinine窒素 및 betaine窒素가 전체의 78.6%를 차지하였는데 암모니아窒素가 특히 많아 36.0%나 차지하였다. 그리고 總脂質, 中性脂質, 燐脂質에서는 polyene산이 48% 정도로서 많은 양을 차지하였고, 糖脂質은 포화산이 39.8%로서 가장 많았으며, 量的으로 많은 脂肪酸은 palmitic acid(C_(16:0)), stearic acid(C_(18:0)), oleic acid(C_(18:1)), docosahexaenoic acid(C_(22:6)), eicosapentaenoic acid(C_(20:5)), eicosatetraenoic acid(C_(20:4)) 등이 었다. 알대구의 無機質중 Na가 27, 430.24 ppm 으로서 含量이 많았으며, Pb, Cd는 기준치 이하로 衛生的으로 안전한 값이었다. 알대구의 風味에는 유리아미노산, 암모니아, hypoxanthine, betaine, creatine 및 creatinine, 無機質등이 서로 어울려 獨特한 맛과 냄새에 관여하는 것으로 볼 수 있었다. This study was attempted to evaluate the chemical components of Aldaegu, Gadus macrocephalus, which consumed as a salted and dried product popularly in Korea. The contents of such compounds as amino acids, nucleotides and their related compounds, fatty acids and minerals were analysed. The content of total free amino acids was 814.9 ㎎% on dry basis and the major amino acids were tyrosine, alanine, histidine, leucine, phenylalanine, lysine and valine in a decreasing order. These amino acids were resulted as 45% of total free amino acids in Aldaegu. In the nucleotides and their related compounds, inosine and hypoxanthine were the only compounds detected. The overall content of nucleotide and their related nitrogenous compounds, free amino acid-N., ammonia-N., creatine and creatinine-N., and betaine-N., was 78.6% of extractable nitrogen. Ammonia-N was the most abundant of other nitrogenous compounds, resulting 36.6% of extractable nitrogen from the sample. In the fatty acid composition of total lipid and phospholipid, polyenoic fatty acid was abundant holding about 48% respectively. However, higher amounts of saturated fatty acids(39.8%) were found in glycolipid, and the predominant fatty acids in quantity were palmitic acid(C_(16:0)), stearic acid (C_(18:0)), oleic acid(C_(18:1)), docosahexaenoic acid(C_(22:6)), eicosapentaenoic acid(C_(20:5)) and eicosatetraenoic acid(C_(20:4)). Aldaegu contained 27,430 ppm of sodium and the trace amount of lead and cadmium was detected, which gave a good safety in the food sanitation aspects. It was presumed that free amino acids, ammonia, hypoxanthine, betaine, creatine and creatinine, and minerals play an important role for the characteristics of taste and flavor of Aldaegu.
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黃奎喆,李應昊,金成晙 釜山水産大學校 1984 釜山水産大學 硏究報告 Vol.24 No.1
1982년 7월부터 12월까지 南海岸의 閑山·巨濟灣에서 양식되고 있는 굴 및 自生하고 있는 진주담치와 海水에 대한 重金屬(Hg, Cd, Cu, Pb 및 Zn) 含量을 調査하고 成長過程, 水深別 그리고 굴과 진주담치의 重金屬含量을 相互 比較하였다. 1. 海水에 있어 구리 含量은 대체로 表層이 5m層보다 높았고 그 平均값은 각각 5.0, 3.3ppb였으며, 水銀은 0.132, 0.137ppb로 表層과 5m層間에 差異가 거의 없었다. 2. 굴의 成長에 따른 重金屬含量은 대체로 아연과 구리는 增加하는 반면 카드뮴, 납 및 水銀은 특징적인 變化는 나타나지 않는다. 그리고 水深別(表層 및 5m層)굴의 重金屬含量은 아연과 구리에서 약간의 差異가 있을 뿐 다른 重金屬은 같은 수준이었다. 3. 閑山·巨濟灣에 있어 굴과 진주담치의 重金屬含量(1982年 10月 基準)은 각각 카드뮴 0.55, 0.21ppm, 구리 6.42, 0.66ppm, 납 0.69, 0.41ppm, 아연 101.6, 18.4ppm, 水銀0.009, 0.006ppm으로 굴이 진주담치보다 높았으며, 美國貝類衛生 7次 workshop 推薦暫定基準値인 카드뮴 1.5∼3.5ppm, 구리 42∼175ppm,납 2.0ppm, 아연 1,000∼2,000ppm, 水銀 0.2ppm에 比하여 낮은 값이었다. The quantitive analysis of heavy metals(Hg, Cd, Cu, Pb and Zn) in oyster, Crassostrea gigas, and blue mussel, Mytilus edulis, and growing water associated with hanging culture in Hansan-Geoje Bay on the south coast of Korea were conducted during the period of July to December in 1982. The content of heavy metals in shellfish by growth, water depth, and species were discussed. In sea water, copper content of surface water was in general highe than that of five meter depth to some extent with average of 5.0 and 3.3 ppb, respetively. There were little differences of mercury content between the two water depth, and averaged 0.132 and 0.137, respectively. Cadmium, lead and zinc were indeterminable. In oyster, the contents of copper and zinc by growth showed a trend of gradual increasing with increasing of meat weight, whereas there were little differences in cadmium, lead and mercury during the study period. And there were no differences between surface and five meter depth. The levels of heavy metal in oyster were consistently higher then that in blue mussel. Heavy metal content of both oyster and blue mussel in Hansan-Geoje Bay taking the results in October that it showed higher metal concentration in shellfish during the study period, were 0.55 and 0.21 ppm for cadmium, 6.42 and 0.66 and ppm for copper, 0.69 and 0.41 ppm for lead, 101.6 and 18.4 ppm for zinc and 0.09 and 0.006 ppm for mercury, respectively. They were much less than the alert levels for oyster proposed by the Chemical Task Force of U.S. FDA 7th National Shellfish Sanitation workshop in 1977 that were 1,000-2,000 ppm for zinc 42-175 ppm for copper, 1.5-3.5 ppm for cadmium, 2.0 ppm for lead and 0.2 ppm for mercury.
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