진주 가공부산물(육 및 패주)의 이화학적 특성

국문 초록 (Abstract)

진주 채취 후 폐기되는 진주조개 육 및 패주를 기능성 식품의 추출소재 또는 가공품의 소재와 같이 효율적으로 이용하기 위한 기초 연구로서 진주조개 육 및 패주의 식품성분 특성에 대하여 살펴보았다. 진주조개 육의 중금속은 수은과 크롬의 경우 검출되지 않았고, 카드뮴의 경우 0.06 ppm, 납의 경우 0.11 ppm이 검출되었다. 또한 패주의 경우 검토한 4종의 중금속이 모두 검출되지 않았다. 휘발성염기질소 함량과 pH는 진주조개 육의 경우 각각 11.6 ㎎/100 g 및 6.31이었고, 패주의 경우 각각 8.6 ㎎/100 g 및 6.33을 나타내었다. 이와 같은 결과로 미루어 보아 진주조개 패주 및 육은 식품가공 소재로서 식품위생적인 면에서 문제가 없었다. 패주의 조단백질 및 총 아미노산 함량은 각각 16.5%와 15,691 ㎎/100 g으로서, 진주조개 육(11.2% and 10,131 ㎎/100 g)과 대조구인 굴(12.1% and 11,213 ㎎/100 g)보다 높았으며, 칼슘과 인의 함량은 육이 각각 95.4 ㎎/100 g과 116.0 ㎎/100 g, 패주가 75.2 ㎎/100 g과 148.1 ㎎/100 g이었다. 유리아미노산과 taste value는 진주조개 육이 각각 635.5 ㎎/100 g과 40.2, 패주가 각각 734.9 ㎎/100 g과 24.1이었으나, 굴의 경우 각각 882.8 ㎎/100 g과 40.2로 진주 가공부산물보다 높은 수치를 나타내었다. 이상의 이화학적, 영양적 특성으로 살펴본 결과, 진주조개 패주는 육에 비하여 단백질 및 탄수화물, 총 아미노산 함량 및 무기질 함량이 높아 근육에 비하여 영양적인 면에서 식품 재자원으로서 우수하다고 판단되었다. 하지만 진주조개 패주 및 육은 굴이나 기타 패류에 비하여 맛 특성은 낮아 맛 추출 소재로는 부적절하다고 판단되었다.

다국어 초록 (Multilingual Abstract)

This study was conducted to evaluate a knowledge on food components of muscle and adductor muscle of pearl oyster (Pinctada fucata martensii) as pearl processing byproducts. The concentrations of mercury and chromium as heavy metal were not detected in both pearl oyster muscle and adductor muscle, and those of cadmium and lead were 0.06 ppm and 0.11 ppm in only pearl oyster muscle, respectively. Thus, the heavy metal levels of pearl processing byproducts were below the reported safety limits. The volatile basic nitrogen (VBN) content and pH of pearl oyster muscle were 11.6 ㎎/100 g and 6.31 and those of abductor muscle were 8.6 ㎎/100 g and 6.33, respectively. It was concluded that pearl oyster muscle and adductor muscle might not invoke health risk in using food resource. The contents of crude protein (16.5%) and total amino acid (15,691 ㎎/100 g) of adductor muscle were higher than those of muscle (11.2% and 10,131 ㎎/100 g) and oyster (12.1% and 11,213 ㎎/100 g) as a control. The contents of calcium and phosphorus were 95.4 ㎎/100 g and 116.0 ㎎/100 g in muscle, 75.2 ㎎/100 g and 148.1 ㎎/100 g in adductor muscle, respectively. The calcium level based on phosphorus was a good ratio for absorbing calcium. The free amino acid contents and taste values were 635.5 ㎎/100 g and 40.2 in muscle, and 734.9 ㎎/100 g and 24.1 in adductor muscle, respectively, but that (882.8 ㎎/100 g and 40.2) of oyster was higher than those of pearl processing byproducts. Based on the results of physicochemical and nutritional properties, pearl oyster muscle and adductor muscle can be utilized as a food resource.

목차 (Table of Contents)

• Abstract
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• 감사의 글
• 문헌

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