한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제18권1호
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- Pages.42-47
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- 1986
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- 0367-6293(pISSN)
시판젓갈류의 지방산 조성
Fatty Acid Composition of Salted and Fermented Sea Foods on the Market
- 이응호 (부산수산대학 식품공학과) ;
- 오광수 (부산수산대학 식품공학과) ;
- 이태헌 (부산수산대학 식품공학과) ;
- 안창범 (부산수산대학 식품공학과) ;
- 차용준 (부산수산대학 식품공학과)
- Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Oh, Kwang-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Lee, Tae-Hun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Ahn, Chang-Bum (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Cha, Young-Jun (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1986.02.01
초록
우리나라 전통수산식품에 과한 일련의 연구로서 각종 시판젓갈류의 지방산조성을 분석 검토하였다. 주둥치젓, 밴댕이젓, 멸치젓, 조기젓, 정어리젓, 볼락젓 및 매가리젓 등 7종의 어채를 원료로 한 젓갈류는 지방함량이
The fatty acid composition of lipids extracted from 18 kinds of salted and fermented sea foods which have been consumed in Korea were examined. The lipid contents of salted and fermented sea foods showed wide difference (0.8-11.9%) depending on species and portions of raw materials. In fatty acid composition of salted and fermented sea foods prepared with whole fishes, the saturated fatty acid was the most predominant component, and the major fatty acids were 16:0, 18:1, 22:6, 16:1 and 20:5. In case of salted and fermented products prepared with gills, roe or intestines, the polyenoic fatty acid was the main component, the major fatty acids were 18:1, 16:0, 22:6, 20:5, 16:1 and 18:3. In these products the composition ratios of 20:5 and 18:3 were higher, and that of 16:0 and 16:1 were slightly lower as compared with salted and fermented whole fish products. And in case of salted and fermented crustacea and mollusk, the polyenoic fatty acids such a 22:6 and 20:5 were the most predominant component, the abundant fatty acids were 22:6, 16:0, 20:5, 18:1 and 16:1. Judging from results, salted and fermented sea foods were abundant of the highly unsaturated fatty acids such as 20:5, 22:6 inspite of the long fermentation periods.
키워드