민물생선 부산물을 활용한 육수의 품질특성 : 산천어와 뱀장어를 중심으로

국문 초록 (Abstract)

본 연구는 건강에 대한 관심이 높아져 육류보다는 생선이 더 선호되어지고 있는 가운데 해양 오염과 방사능에 대해 해산물을 꺼리는 소비자에게 안전 먹거리와 기호에 부합하고 환경에도 도움을 줄 수 있는 민물생선의 이용확대를 위하여 민물생선 육수를 제조하고 이의 이용가능성을 알아보고자 하였다. 민물생선 중 산천어와 뱀장어를 이용하였으며 가식부가 아닌 거의 폐기 처리되는 생선의 머리와 뼈를 이용하여 육수를 제조하였으며, 일반 소비자들이 민물생선을 꺼리는 이유 중에 민물생선 특유의 비린내로 이취를 제거하고자 조리 방법을 달리하여 냄새 제거에 사용되는 부재료 첨가 여부, 생선뼈를 오븐에 구워서 전 처리(unbaked, baked)과정을 통한 분석과 제조방식(전통방식, 고압가열 방식)을 달리하였고 최종적으로 유기산이 풍부한 영귤을 첨가하여 무기질 용출과 이취제거에 대해 육수의 이화학적(수분, 당도, 염도, pH, 색도, 무기질, 유리 아미노산 및 향미분석) 특성 및 관능검사를 실시하여 그 결과는 다음과 같다.
1. 산천어 육수의 수분 함량은 전통적인 가열방법으로 끓일 때와 아무것도 첨가하지 않은 대조군 육수가 수분 함량이 높았는데 이는 고압가열 방법과 어취 제거용 부재료 첨가, 뼈를 안 구운 육수가 용출이 많이 되어 수분 함량이 낮았으며, 당도는 고압 가열방법에서 더 많은 가용성 성분의 용출되었고, 부재료의 첨가와 굽지 않았을 때 당도가 더 높았다.
산천어 육수의 염도는 0.07～0.13으로 전통적인 가열방법 보다는 고압가열 방법이 다소 높았으나 가열 방식 및 부재료 첨가에 따른 육수의 염도 간에는 유의적 차이가 없었지만 전체적으로 선행연구보다 민물생선 육수가 낮은 염도를 용출함을 알 수 있었다.
pH는 어취 제거용 부재료가 첨가 안 된 육수가 높았는데 이는 수분 함량과 같은 경우로 무기질이 용출이 적었다.
색도 측정 결과 고압가열 방법의 육수가 더 진하고, 황적색을 띠는 것을 알 수 있었으며, 부재료를 첨가하였을 때 더 색이 진하며, 재료를 구워서 사용할 경우 maillard 반응이나 caramel 반응에 의해 생성된 갈색물질에 의하여 L이 낮고, a, b값이 높았음을 확인 할 수 있었다.
산천어 육수에서 가장 많이 검출된 무기질은 K과 Ca이었고, Na은 해산물을 주재료로 한 다른 육수에 비하여 현저히 낮아 저염 육수로서의 가능성을 알 수 있었고, Mg과 Fe이 가장 소량 함유된 무기질임이 확인되었다. 부재료를 첨가하였을 경우 부재료의 무기질에 의하여 육수의 무기질 함량이 높아져서 용출양이 늘어난 것이라 사료되며, 전통방식 보다는 고압가열 방법이 생선뼈를 구워서 육수를 제조한 것보다는 굽지 않아서 제조한 것이 더 많은 양이 용출되었다.
산천어 육수의 유리 아미노산 측정 결과는 총 16종이 검출 되었으며 tryptophan을 제외한 9종의 필수 아미노산이 검출되었다. 정미성분 중에 중요한 작용을 하는 glutamine, alanine, glycine, arginine이 모든 육수에서 검출되었으며 그 중에서 고압가열 방법으로 뼈를 구운 육수가 가장 많이 검출되었다.
민물생선의 이취인 2–MIB, geosmin의 향미 분석의 결과로는 산천어 육수의 대조군에서 2-MIB가 가장 높게 나타났으며, 뼈를 구운 육수가 곰팡이 냄새의 원인 물질인 2-MIB가 현저히 낮게 검출되었고 흙 냄새 물질인 geosmin은 검출되지 않았는데 그 이유로는 산천어는 맑은 1급수에 서식하기에 흙냄새가 검출되지 않은 것으로 생각된다.
산천어 육수의 관능적 특성을 알아보기 위해 묘사분석을 실시한 결과, 29가지의 항목중 외관, 냄새, 맛, 텍스처 및 후미에 있어서 이취 제거용 부재료를 첨가하고 뼈를 구운 고압가열 방법의 육수가 냄새 특성에서 구수하고 비린내와 누린내가 약하게 평가되었고 후미의 구수한 맛이 강하고 누린 뒷맛은 약하게 평가되어 전체적인 산천어 육수 제조에 가장 우수하다고 할 수 있다.
2. 뱀장어육수의 특성은 수분함량이 가장 높은 것은 부재료를 첨가하지 않고 고압 추출한 대조군 육수이었고, 당도 측정 결과는 전통적 가열방법과 생선뼈를 굽지 않은 TU가 가장 높았으며 부재료를 첨가한 것이 비첨가군에 비하여 당도가 다소 높았고, 전통방식으로 제조한 것이 고압 추출한 것 보다 현저히 높은 경향을 보였다.
염도 측정 결과 본 연구의 뱀장어 육수는 해산물을 이용한 것에 비하여 현저히 낮은 경향을 보여 본 연구의 산천어 육수와 더불어 저염식에 적합한 육수 소재로의 가능성을 확인 할 수 있었다.
pH는 6.48～6.82이었고, 색도 측정 결과는 명도를 나타내는 L값은 재료를 구워서 제조한 육수의 명도가 낮았으며, a값과 b값은 전통방식, 부재료를 첨가군, 재료를 구워서 제조하였을 때 더 높았다.
뱀장어의 주요 무기질은 K, Na과 Ca이며, 총 15종의 아미노산이 검출되었고, isoleucine, tryptophan, methionine을 제외한 7종의 필수 아미노산이 검출되었다. 가장 많이 검출된 것은 alanine, arginine 및 histidine이었고, 총 아미노산의 경우 부재료를 첨가하여 굽지 않고 전통가열 방법으로 뼈를 굽지않은 TU에서 가장 많이 검출되었으며, 고압가열 방법과 뼈를 구운 육수 HB가 그 다음으로 많이 검출 되었다. 전통적 가열방법에서 부재료 첨가가 되지 않은 대조군 육수 TC가 가장 적었다. 이는 전통가열 방법이 아미노산과 무기질이 가장 많이 용출이 됨을 알 수 있었는데, 이는 오랜 시간 육수를 끊이는 가운데 수분을 자주 보충해 주었음에도 수분의 손실이 커 고형분 함량이 높았음을 알 수 있었다.
향미 분석 결과 전통적 가열방법으로 어취제거용 부재료가 첨가되지 않은 대조군인 TC와 HC는 뱀장어 머리와 뼈를 굽거나 굽지 않은 시료보다 2-MIB가 많이 검출되었으며, 뱀장어 머리와 뼈를 구운 전통가열 방법과 고압가열 방법의 육수 TB, HB는 다른 시료에 비해 곰팡이 냄새인 2-MIB가 현저하게 낮게 검출되는 것으로 나타나 뱀장어의 머리와 뼈는 오븐에 구워 육수를 제조하는 것이 민물생선의 이취를 제거할 수 있음을 알 수 있었고, 장시간 끊이는 전통가열 방법은 용기의 뚜껑을 덮지 않아 어취 제거용 부재료인 마늘, 양파, 허브등의 황 화합물과 함께 대기 중으로 휘발되어 어취가 감소됨을 알 수 있었다.
묘사 분석 결과 29가지의 항목 중 외관, 냄새, 맛, 텍스처 및 전체적인 기호도중에서 특히 맛 특성에서 느끼한 맛, 마분지 맛, 비린 맛, 누린 뒷 맛 등이 전통가열 방법에서 강하게 평가 된 반면 고압가열 방법과 뼈를 구운 HB가 구수한 맛과 냄새에서 가장 높아 평가되었다. 반대로 유리 아미노산이나 무기질은 전통방식으로 제조한 것이 높게 추출되어 관능적인 특성을 고려하였을 때 어취제거용 부재료와 부산물인 머리와 뼈를 미리 구워서 고압 가열 추출한 HB육수가 관능적으로 우수한 육수를 제조할 수 있는 방법뿐 아니라 매시간 수분을 보충하기 위한 노력과 육수를 끊이는 시간동안 지켜봐야하는 수고를 덜 수 있을 것이라 판단된다.
이상의 결과로서 산천어와 뱀장어 육수를 제조할 때에 민물생선 특유의 이취인 2-MIB와 geosmin을 제거하기 위해서는 어취제거용 부재료와 부산물인 생선의 머리와 뼈를 전처리 과정을 통해 구워서 고압가열 방법으로 제조한 것이 민물생선 특유의 비린내인 이취를 감소시킬 뿐 아니라 무기질과 아미노산 성분들이 많이 용출됨을 알 수 있었다. 따라서 외식 산업에서 비가식 부위로 폐기되어 지는 생선의 머리와 뼈를 활용한 육수 제조를 통해 일반 소비자들에게 안전한 먹거리와 기호에 맞는 육수를 개발하여 환경오염을 방지할 수 있는 조리방법을 모색하였다.

다국어 초록 (Multilingual Abstract)

With the growing preference for fish rather than meat due to the rising interest in health, this study set out to make freshwater fish stock and examine its usability to satisfy consumers' flavor for safe foods backed up by their distaste for seafoods due to ocean pollution and radioactivity and expand the use of freshwater fish to benefit the environment. For those purposes, the investigator chose two kinds of freshwater fish, Oncorhynchus masou and Anguilla japonica, made the stock with the heads and bones that were not edible and disposed of almost always. The analysis and various cooking methods(traditional cooking method and high-pressured cooking method) according to spicy vegetables and pre-treatments(unbaked and baked) of fish bones and heads in the oven to test the physical and chemical characteristics(moisture, sugar contents, salinity, pH, minerals, free amino acid, and GC/MC) and perform a sensory evaluation.
1. moisture contents of stock from Oncorhynchus masou was higher when it was boiled in the traditional method and had no added spicy vegetables. The moisture contents dropped by the active extraction of stock when it was prepared via the high-pressured cooking method, had no addition of spicy vegetables to eliminate the fish odor, and had the fish bones unbaked. sugar contents was higher when it had an addition of spicy vegetables and was unbaked with the greater extraction of soluble ingredients in case of high-pressured cooking.
Salinity of stock from Oncorhynchus masou was in the range of 0.07～0.13, being a little bit higher in case of the high-pressured cooking method than the traditional cooking method. Although there was no significant difference in salinity according to various cooking methods and spicy vegetables, salinity of freshwater fish stock was lower than other types of stock in general.
The pH values was high in the stock with no addition of spicy vegetables to eliminate the fish odor, in which case the extraction of minerals was small like the case of moisture contents.
Hunter's color value of stock measurements show that the stock made in the high-pressured cooking method was darker reddish yellow. The color of stock became darker with the addition of spicy vegetables. When the materials were baked, the brown substances created by the maillard or caramel reaction lowered the level of L and raised the level of a and b.
The most abundant minerals in stock from Oncorhynchus masou were K and Ca. The Na level was considerably lower in it compared with the other types of stock made of seafoods, which makes it a great candidate for low-sodium stock. Mg and Fe recorded the lowest amount in the stock. When spicy vegetables were added, their minerals pushed the contents of minerals upward and increased the extraction. There was greater extraction in case of the high-pressured cooking method and unbaked fish bones than in case of the traditional method and baked fish bones.
There were total 16 types of free amino acids in stock from Oncorhynchus masou, and nine essential amino acids were found in it with the exception of tryptophan. Playing an important role among the seasoning compounds, glutamine, alanine, glycine, and arginine were detected in all the types of stock and recorded the highest level in the stock made of baked fish bones in the high-pressured cooking method.
The GC/MC analysis results of 2–MIB and geosmin responsible for the flavor and odor of freshwater fish reveal that 2-MIB was the highest in the control group. Causing the musty odor, 2-MIB was considerably low in the stock made of baked fish bones. Causing the earth odor, geosmin was not detected because the Oncorhynchus masou lives only in the clean water of Grade 1.
Descriptive analysis was carried out to examine the sensory characteristics of stock from Oncorhynchus masou. The results regarding appearance, odor, flavor, texture and afterflavor of the 29 items show that the stock made of baked fish bones in the high-pressured cooking method with an addition of spicy vegetables to eliminate certain flavor and odor had a good flavor, a low level of fishy and off flavor, and a strong good and weak stenchy afterflavor, thus being considered as the most excellent candidate for stock from Oncorhynchus masou.
2. Moisture contents of the stock from Anguilla japonica was the highest when it had no spicy vegetables were added and was made in the high-pressured extraction method. TU was the highest in sugar contents of the case of the traditional cooking method and unbaked fish bones. Sugar contents was a little higher with an addition of spicy vegetables than no addition of spicy vegetables. Sugar contents was considerably higher in the high-pressured extraction method than the traditional method.
The salinity of stock from Anguilla japonica was considerably lower than that of the other types of stock made of seafoods, which suggests that it has the possibilities as a proper type of stock for low-sodium diet along with stock from Oncorhynchus masou.
pH value of stock from Anguilla japonica was in the range of 6.48～6.82. Hunter's color value of stock results show that L representing brightness was lower in the stock made of baked materials and that the a and b values were higher in case of the traditional method, addition of spicy vegetables, and baked fish bones and heads.
The principal minerals of stock from Anguilla japonica were K, Na and Ca. Of total 15 kinds of amino acids, seven were essential amino acids with isoleucine, tryptophan, and methionine not found. The most abundant ones were alanine, arginine and histidine. Total amounts of amino acids were in the highest level in TU, which was made of unbaked fish bones in the traditional method with no addition of spicy vegetables, in the second highest level in HB, which was made of baked fish bones in the high-pressured cooking method, and in the lowest level in TC, which was made in the traditional cooking method with no addition of spicy vegetables. Those findings indicate that the traditional cooking method led to the most extraction of amino acids and minerals, which means that the contents of solids was high due to the huge loss of moisture even though water was often added during the long hours of simmering the stock.
The GC/MC analysis results reveal that the 2-MIB level was higher in TC and HC, which were made in the traditional cooking method and had no addition of spicy vegetables to eliminate the fish odor, than in the control made of baked or unbaked Anguilla japonica of heads and bones. The 2-MIB level responsible for the musty odor was considerably lower in TB and HB, which were made of stock from Anguilla japonica of heads and bones baked in the traditional cooking method and high-pressured cooking method than other stock. Those findings suggest that one can eliminate the flavor and odor of freshwater fish by baking the Anguilla japonica heads and bones in the oven to make stock and reduce the level of fish odor by employing the traditional cooking method involving long hours of simmering since no lid allows the volatilization of the fish odor into the air along with sulphur compounds such as garlic, onion, ginger and herbs, which are the spicy vegetables usually used to eliminate the fish odor.
Quantitative descriptive analysis results especially on appearance, odor, flavor, texture, afterflavor and overall preference of the 29 items show that the greasy, cardboard, fish, and off flavor was the strongest in case of the traditional cooking method and that the good flavor and odor were the highest in HB made of baked fish bones in the high-pressured cooking method. On the other hand, free amino acids and minerals recorded the highest level in case of the traditional method according to the sensory characteristics. Thus, HB, which was made of baked byproducts, namely the heads and bones, along with the spicy vegetables to eliminate the fish odor in the high-pressured extraction method, will produce the stock of the most excellent sensory features and lesson the burden of adding water every hour and watching the pot for long hours of simmering.
In short, one can reduce the fishy off flavor and odor unique to freshwater fish and attain a high extraction level of minerals and amino acids by adding spicy vegetables to eliminate 2-MIB and geosmin responsible for the flavor and odor unique to freshwater fish and putting the by products, namely fish of the heads and bones, to the pre-treatment of baking and the high-pressured cooking method to make stock from Oncorhynchus masou and Anguilla japonica. The study thus found a cooking methods to prevent environmental pollution by developing a safe food and stock to satisfy the preference of general consumers with the stock made of fish heads and bones that are considered not edible in the catering industry.

목차 (Table of Contents)

• Ⅰ. 서론 1
• 1. 연구 배경 1
• 2. 연구 목적 7
• 3. 연구 구성 및 연구 범위 8
• Ⅱ. 이론적 배경 10
• 1. 민물생선의 개요 10
• 1) 산천어(cherry salmon, Oncorhynchus masou) 12
• 2) 뱀장어(Japanese eel, Anguilla japonica) 15
• 2. 육수의 개요 20
• 1) 육수의 구성과 특성 및 분류 21
• (1) 갈색 육수 23
• (2) 흰색 육수 24
• 2) 생선 육수의 성분 25
• (1) 가용성 성분 26
• (2) 유리 아미노산 27
• (3) 핵산 관련 화합물 27
• (4) 기타 성분 27
• 3) 생선 육수의 문헌고찰 30
• 3. 생선의 냄새 분류 및 성분 34
• 1) 생선의 냄새 제거에 사용되는 식자재 37
• 2) 생선의 냄새 제거 효과와 무기질 용출을 위한 유기산의 종류 40
• (1) 구연산(citric acid) 41
• (2) 사과산(malic acid) 41
• (3) 초산(acetic acid) 42
• (4) 주석산(tartaric acid) 42
• (5) 젖산(lactic acid) 43
• (6) 영귤(瀛橘; Citrus, Citrus sudachi) 43
• 3) 생선의 냄새 제거를 위한 조리방법 45
• (1) 전통적 조리방법(traditional cooking method) 45
• (2) 고압가열방법(high-pressured cooking method) 46
• Ⅲ. 재료 및 방법
• 1. 실험 재료 및 시료 제조 47
• 1) 실험 재료 47
• 2) 민물생선 육수의 제조 47
• (1) 산천어 육수 47
• (2) 뱀장어 육수 52
• 2. 실험 방법 53
• 1) 수분함량 측정 53
• 2) 당도 측정 53
• 3) 염도 측정 54
• 4) pH 측정 54
• 5) 색도 측정 54
• 6) 무기질 함량 측정 54
• 7) 유리 아미노산 측정 56
• 8) 2MIB, geosmin에 대한 GC/MS 분석 57
• 9) 관능검사 58
• ① 정량적 묘사분석 58
• ② 기호도 검사 66
• 10) 관능적 특성에 의한 주성분 분석 68
• 11) 통계처리 68
• IV. 결과 및 고찰
• 1. 산천어 육수의 품질특성 69
• 1) 수분 함량 69
• 2) 당도 71
• 3) 염도 73
• 4) pH 75
• 5) 색도 77
• 6) 무기질 함량 79
• 7) 유리 아미노산 82
• 8) 2MIB, geosmin에 대한 GC/MS 분석 85
• 9) 관능검사 90
• ① 정량적 묘사분석 90
• ② 기호도 검사 95
• 10) 관능적 특성에 의한 주성분 분석 97
• 2. 뱀장어 육수의 품질특성 101
• 1) 수분 함량 101
• 2) 당도 103
• 3) 염도 105
• 4) pH 107
• 5) 색도 109
• 6) 무기질 함량 111
• 7) 유리 아미노산 114
• 8) 2MIB, geosmin에 대한 GC/MS 분석 116
• 9) 관능검사 119
• ① 정량적 묘사분석 119
• ② 기호도 검사 123
• 10) 관능적 특성에 의한 주성분 분석 125
• 3. 영귤을 첨가한 산천어와 뱀장어 육수의 품질특성 129
• 1) 산천어 129
• (1) 유리당 129
• (2) 무기질 130
• (3) 유리 아미노산 131
• 2) 뱀장어 133
• (1) 유리당 133
• (2) 무기질 133
• (3) 유리 아미노산 134
• V. 요약 및 결론 136
• 참고문헌 140
• Appendix 166
• Abstract 175

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