저식염 속성 멸치 발효액화물 가공에 관한 연구(III) - 숙성 중 ATP관련화합물, TMAO, TMA, creatine 및 creatinine 함량변화 -

박춘규,Park, Choon-Kyu 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.4

Changes in ATP and related compounds, TMAO, TMA, creatine and creatinine were analyzed to establish the processing conditions for rapid- and low salt-fermented liquefaction of anchovy(Engrulis japonica) extracts during fermentation. Experimental sample A: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. ATP, ADP, AMP and IMP were broken down during fermentation period, while inosine and hypoxanthine or hypoxanthine were detected in each fermented liquefaction of anchovy. However the amounts of them were varied from collection to collection according to the pretreatment methods. Possibly ATP and their related compounds will not make a great contribution to the umami taste in fermented liquefaction of anchovy. The contents of TMAO were decreased during fermentation period, ranging from 3 to 15 mg/100g in the fermented liquefaction of anchovy after 180 days. The TMA contents were increased slowly during fermentation period, ranging from 60 to 114 mg/100g in the 180 days specimens, however their contents were varied from sample to sample. The contents of creatine and creatinine were increased during early fermentation period, and then they were decreased in the last period. As for distribution of nitrogen in the anchovy extracts, the contribution of creatine and creatinine to the extractive nitrogen was occupying 6.8, 5.7, 4.6 and 5.7% in the experimental sample A, B, C and D, respectively. The contribution of ATP and related compounds to the extractive nitrogen was occupying 2.1, 2.4, 2.2 and 2.7% in the experimental sample A, B, C and D, respectively. The contribution of TMAO and TMA to the extractive nitrogen was very low as they are occupying $0.7{\sim}1.2%$ in the four experimental samples.

새고막(Scapharca subcrenata) 가식부 일반성분의 계절변동

박춘규(Choon-Kyu Park) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.6

새고막의 가공적성 검토와 부가가치 향상을 위한 일련의 연구로서, 우리 나라 남해안에서 대량 양식되는 새고막 가식부의 일반성분에 대한 계절변동을 검토하기 위하여 1994년 12월부터 1995년 12월까지 격월별로 7회에 걸쳐 수분, 단백질, 지방, 회분 및 glycogen 함량을 분석하였다. 새고막의 일반성분에 대한 연간 평균치는 수분 82.4%, 단백질 11.9%, 지방 1.3%, 회분 2.0%, 그리고 glycogen은 2.4%이었으며, 수분함량은 4월에 가장 낮았고, 산란기인 8월에 가장 높았다. 그러나 단백질 함량은 연중 4월에 가장 높고, 8월에 가장 낮았다. 지방함량은 산란직전인 6월에 가장 높았으며, 회분 함량은 연중 큰 변화가 없었다. Glycogen 함량은 4월에 가장 낮았고, 6월에 가장 높았으며, 그 이후 산란과 함께 감소되었다. 단백질과 glycogen 함량이 높은 시기에 수분 함량은 낮았다. 새고막 일반성 분의 연간 계절변동에서 수분과 단백질, 수분과 glycogen, 그리고 단백절과 glycogen 함량간에는 각각 서로 역 상관관계인 것으로 밝혀졌다. In order to investigate the harvest time for the production of high value-added ark shell(Scapharca subcrenata) cultured at the south coast of Korea, the seasonal variations of proximate composition(moisture, protein, fat, ash and glycogen) in the edible portions of ark shell were measured from December 1994 to December 1995. Moisture contents were the lowest in spring, but the highest in summer season being the spawning season of the S. subcrenata. The other hand, protein contents were a maximum in spring and minimum in summer. In June, just before the spawning season, fat and glycogen content was the highest, and ash content was little changed through a year. After spawning season, glycogen contents, showed decrement. In evaluating the seasonal variation of protein, moisture, and glycogen content in ark shell, the relationships of moisture-protein content, moisture-glycogen content and glycogen-protein content show to be reverse.

土蝦 및 젓새우의 含窒素 엑스成分에 關한 硏究

朴春奎(Choon-Kyu Park),朴貞任(Jung-Nim Park) 한국식품과학회 1996 한국식품과학회지 Vol.28 No.6

멸치,밴댕이 및 까나리의 함질소 엑스성분 비교

박춘규(Choon-Kyu Park) 한국식품과학회 1999 한국식품과학회지 Vol.31 No.6

市販 새우젓의 含窒素 엑스成分에 關한 硏究

朴春奎(Choon-Kyu Park),金又俊(Woo-Jun Kim),金貴植(Kui-Shik Kim),朴貞任(Jung-Nim Park) 한국식품과학회 1996 한국식품과학회지 Vol.28 No.6

麗水地域 水産加工産業의 現況 및 育成方案에 關한 硏究 (Ⅰ)

Choon Kyu Park(朴春奎) 전남대학교 수산과학연구소 1997 수산과학연구소논문집 Vol.6 No.-

In order to formulate the fostering plans and develop the new ways of living, the actual conditions of the marine processing industry in Yosu area in 1980~1995 was investigated. The necessities for rearing the marine processing industry are satisfying the consumer’s spending enthusiasm, fostering the chief items of export industry, increasing the income of fishing households, raising the production of high value added products, and activating the regional economy. The existing states of raw materials for marine processing in Yosu area were the average amount of catches 145,355 M/T and the average cooperative sales 114,879 M/T, which were occupied 4.7% and 6.6% of the whole country respectively. The major raw materials for marine processing in Yosu area were consisted of fishes 123,273 M/T (84.8%), mollusca 5,462 M/T (3.8%), crustacea 2,484 M/T (1.7%), and seaweeds 881 M/T (0.6%). The main species of fishes in Yosu area in 1995 were anchovies 41,081 M/T (36.5% of the total catch in fishes), corvanias 25,599 M/T (22.8%), hair tail 19,947 M/T (17.7%), and mackerel 6,924 M/T (6.2%). The principal species of shellfishes were oyster 2,840 M/T (28.5% of the total catch in bivalves), short necked clam 831 M/T (8.3%), cockles 800 M/T (8.0%), and sea mussel 616 M/T (6.2%). The important species of crustacea were blue crab 1,584 M/T (36.7% of the total catch in crustacea), spiny lobster 1,147 M/T (26.5%), and other shrimps 1,270 M/T (29.4%). The essential species of seaweeds were fusiforme 1,239 M/T (57.8% of the total catch in seaweeds) and sea mustard 754 M/T (35.2%). Accordingly, the plans of these major marine raw materials for high utilization should be preceded immediately.

우렁쉥이(Halocynthia roretzi)의 凍結貯藏에 關한 硏究

朴春奎(Choon-Kyu Park) 한국식품과학회 1996 한국식품과학회지 Vol.28 No.6

양식 및 자연산 넙치의 함질소엑스성분 비교

박춘규(Choon-Kyu Park) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.1

우리 나라에서 활발히 양식되고 있는 양식산과 자연산 넙치의 맛성분 조성을 비교하기 위하여 맛과 관계가 깊은 함질소 엑스성분을 분석하여 비교한 결과는 다음과 같다. 일반성분 중 수분은 양식산이 자연산보다 다소 낮은 반면 단백질과 지질은 다소 높았다. 엑스분 질소는 자연산이 다소 높았다. 유리아미노산은 양식산에서 31종, 자연산에서 36종이 검출되어 자연산이 더 다양한 아미노산 조성을 보였으며, 그 총량은 양식산 자연산 모두 전반적으로 낮은 수준이었다. 넙치의 taurine 함량은 양식산과 자연산에서 각각 115 mg과 91 mg으로 유리아미노산 중 가장 높았으며, 유리아미노산 총량의 각각 57.0%와 37.0%를 차지하였다. 양식산에서 함량이 많은 유리아미노산으로서는 taurine, alanine, asparagine, glutamine, glutamic acid, lysine 등이었고, 자연산에서는 taurine, lysine, alanine, carnosine, hydroxyproline 등이었다. 넙치는 oligopeptide류 함량이 869 mg과 1,063 mg으로서 유리아미노산 총량의 4.3배에 달하였다. ATP관련 화합물의 총량은 각각 9.56 μmol과 6.58 μmol로서 양식산이 다소 높았으며 IMP가 각각 68.2%와 78.6%로서 대부분을 차지하였다. TMAO는 각각 273 mg과 316 mg으로서 자연산이 높고, creatine은 각각 522 mg와 487 mg으로서 양식산이 높았다. Betaine류, TMA, creatinine은 모두 미량이었다. 엑스분 중의 질소분포는 creatine과 creatinine 질소가 가장 높고, 다음은 oligopeptide류 질소, TMAO와 TMA질소, ATP관련 물질 질소, 유리아미노산 질소의 순이었고 질소의 회수율은 95% 이상이었다. The nitrogenous compounds in the muscle extracts of cultured and wild olive flounder, Paralichthys olivaceous, were analyzed. The analyzed coumpounds were extractive nitrogen, free amino acids, oligo- peptides, ATP and its related compounds, quaternary ammonium bases, and guanidino compounds. The distribution pattern of these compoounds in cultured and wild fish was found to be very similar. Although the ATP and its related compounds and creatine in the muscle of cultured fish were slightly abundant than those in the muscle of wild one, the extractive nitrogen, total free amino acid, oligopeptides, and TMAO were found to be slightly rich in the muscle of wild fish than those in the muscle of cultured one. The moisture content of cultured fish was relatively lower but the protein and fat contents of cultured one were higher than those of wild fish. However the differences in the proximate composition, extractive nitrogen and nitrogenous compounds between two fishes were not significantly different.

방사무늬김 건제품의 함질소 엑스성분 조성

박춘규(Choon Kyu Park),박철훈(Cheul Hoon Park),박정임(Jung Nim Park) 한국수산과학회 2001 한국수산과학회지 Vol.34 No.4

한국 근해에서 양식되고 있는 김류의 함질소엑스성분조성 및 월별변동현상을 구명하기 위하여 1998년 1월부터 4월까지 전남 장흥군에서 양식된 방사무늬김 Porophyra yezoensis을 매월 1회씩 채취하여 건제품으로 가공한 다음 맛과 밀접한 관계가 있는 함질소엑스성분 즉, 엑스분질소, 유리아미노산, 결합아미노산, ATP관련화합물, 4급암모늄염기 등을 분석하였다. 엑스분질소함량은 976∼1,196㎎/100g (건물)이었다. 유리아미노산은 28∼31종이 검출되었으며, 그 총량은 5,648∼6,845㎎/100g(건물)이었다. 함량이 많은 유리아미노산으로서는 alanine, glutamic acid, taurine, phosphoserine, aspartic acid 등이었다. 결합아미노산은 가수분해 후 18∼22종에서 증가되었으며, 그 총량은 1,194-1,4066㎎/100g (건물)이었으며, 유리아미노산총량의 19.6-22.9% 수준으로서 중요한 함질소 엑스성분이었다. ATP관련화합물총량은 111.6∼195.5㎎/100g (3.30∼6.00μ㏖/g, 건물)수준이었다. Betaine류는 마른 김에서 homarine이 모든 시료에서 검출되었고, trigonelline은 1월 시료에서만 확인되었다. Glycinebetaine, β-alaninebetaine 및 γ-butyrobetaine은 가공과정 중 소실되었다. TMA는 모든 시료에서 검출되었고, TMA는 일부시료에서만 확인되었다. 방사무늬김은 生藥을 건제품으로 가공함으로서 유리아미노산은 증가하고 결합 아미노산 함량은 감소되었다. 또한 ATP 관련화합물은 증가한 반면 TMAO와 TMA, betaine류는 전반적으로 감소되었다. In order to investigate the composition of dried laver, Porphyra yezoensis cultured at the south coast of Korea, the dried laver was analyzed separately for extractive nitrogen, free and combined amino acids, ATP and related compounds and quaternary ammonium basis using specimens collected monthly from January to April 1998. The extractive nitrogen contents of dried laver extracts were 976∼1,196㎎/100g (on dry basis). Twenty-eight to thirty-one kinds of free amino acids were found in the dried laver extracts and their total amounts were 5,648∼6,845㎎/100g (on dry basis). The extracts were rich in free amino acids such as alanine, glutamic acid, taurine, phosphoserine and aspartic acid. Eighteen to twenty-two kinds of combined amino acids from oligopeptides were found in the extracts and their total amounts were 1,194∼1,406㎎/100g (on dry basis). The amounts of ATP and related compounds were 111.6∼195.5㎎/100g (3.30∼6.00 μ㏖/g on dry basis). Homarine was detected in all samples but glycinebetaine, β-alaninebetaine and γ-butyrobetaine disappeared during processing. TMAO was detected in all samples but low TMA was found in some. During processing of dried laver, P. yezoensis, free amino acids, ATP and its related compounds were increased but the other constituents such as combined amino acids, TMAO and TMA and betaines were decreased in all specimens.

생 멸치의 함질소 엑스성분조성 및 지역과 계절에 따른 변동

박춘규(Choon Kyu Park) 한국수산과학회 2000 한국수산과학회지 Vol.33 No.1

In order to investigate the composition, seasonal and regional variation of extractive nitrogenous components in the raw anchovy (Engraulis japonica) harvested from June 1991 to June 1992 at Nam-hae and Ki-jang in the southern coast of Korea, the contents of extractive nitrogen (EN), free amino acids (FAA), oligopeptides (OP), ATP and its related compounds (ARC), quaternary ammonium bases, and guanidino compounds were measured. The EN contents of raw anchovy were 444-773㎎/100g. Thirty-four kinds of FAA were found and their total amount were 1,049-2,079㎎/100g. Histidine, taurine, alanine, leucine and glutamic acid were the major free amino acids in the anchovy extracts. The amount of ARC was average 5.02μ㏖/g, and IMP was the major compound among them. TMAO and creatine contents in the extracts of raw anchovy were average 164 and 229㎎/100g, respectively. The contents of glycinebetaine, β-alaninebetaine, γ-butyrobetaine, homarine, TMA, and creatinine were extremely small. As for the regional and seasonal disparities, the Nam-hae samples contained more EN, FAA, OP, betaines and creatine than the Ki-jang samples. On the other hand the Ki-jang samples contained more ARC and TMAO. The spring samples contained more EN, FAA, OP, ARC and betaines than the autumn samples. On the other side the autumn samples contained more TMAO and creatine.