Food Components of Wild and Cultured Fresh Water Fishes

천연 및 양식산 담수어의 식품성분

  • KIM Kyung-Sam (Department of Food and Nutrition, Pusan Woman's Junior College) ;
  • LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 김경삼 (부산여자전문대학 식품영양과) ;
  • 이응호 (부산수산대학 식품공학과)
  • Published : 1986.05.01

Abstract

The object of this study is to obtain fundamental data on cultured fishes produced in Korea to improve their food components. For this purpose, the food components of cultured fresh water fishes such as eel, Anguilla japonica, snakehead, Channa argus, and common carp, Cyprinus carpio, were investigated and compared with those of the wild ones. The results obtained are summarized as follows: 1. Common characteristics in the proximate composition were that wild fish was higher in crude protein content and lower in crude lipid content than those of cultured one. 2. Among the 9 kinds of minerals analyzed in all the samples, sodium, potassium, calcium and magnesium contents were absolutely predominant being more than $99.52\%$. These four elements in feedstuff also occupied $99.68{\sim}99.92%$ of total minerals. 3. The neutral lipids of wild and cultured eel, snakehead and common carp occupied $55.7{\sim}95.8%$ of lipid fractions, while the content of the phospholipids in snakehead was particularly higher than those of others. 4. The neutral lipids of wild and cultured eel, snakehead and common carp mainly consisted of triglycerides ($85{\sim}95%$), and a little quantity of diglycerides, monoglycerides, free sterol ester and hydrocarbon were also identified in the neutral lipid. 5. The phospolipids of eel and common carp were mainly occupied by phosphatidyl choline ($71.3{\sim}83.9%$), followed by phosphatidyl ethanolamine ($12.1{\sim}23.5%$) and phosphatidyl serine ($7.5{\sim}13.8%$). The phospholipids of snakhead consisted of phosphatidyl choline ($50.7{\sim}64.5%$), phosphatidyl ethanolamine ($28.0{\sim}35.5%$) and phosphatidyl serine ($7.5{\sim}13.8%$). Generally, phosphatidyl choline content was higher in wild fish than in cultured one, while phosphatidyl ethanolamine and phosphatidyl serine contents were higher in cultured one. 6. The major fatty acids in total lipid of wild eel, snakehead and common carp were $C_{16:0}\;and\;C_{20:5}$, while those in cultured ones were $C_{18:1},\;C_{18:2}\;and\;C_{22:6}$. The fatty acid composition of neutral lipids showed similar tendency to that of total lipid, and the main fatty acids in phospholipids of cultured fishes were $C_{18:1}\;and\;C_{18:2}$. In glycolipids, $C_{20:5}\;and\;C_{22:6}$ were higher in wild fishes, while $C_{18:2}$ were higher in cultured ones. 7. Total amino acids contents of wild and cultured eel were nearly the same, being $16.65\%$ ana $15.99\%$ respectively. The major amino acids of wild and cultured fish were glutamic acid, leucine, aspartic acid and lysine in order. In snakehead, the contents of aspartic acid and proline in cultured fish were higher than those in wild one, while the contents of glutamic acid, alanine, glycine were higher in the wild one. Total amino acid content of cultured common carp was $21.7\%$ compared with $17.08\%$ in wild one. The contents of glutamic acid, aspartic acid, glycine, proline and alanine occupied higher quantities in cultured common carp compared with those in wild one while the other amino acids revealed no significant difference. 8. Aspartic acid in free amino acids of cultured eel held $1.0\%$ of total free amino acids, while that in wild eel held $2.9\%$. Histidine, arginine and tyrosine content of cultured fish were two times higher than those of wild one. But free amino acid composition of samples seemed to be no marked differences according to cultured places. The contents of arginine, aspartic acid, glutamic acid, methionine and phenylalanine of snakehead ware higher in wild one than in cultured one, while the contents of lysine, histidine, glycine, and alanine ware higher in cultured one. In free amino acids content of wild common carp, histidine, glycine and lysine occupied $76.9\%$ of total free amino acids. Lysine, histidine, aspartic acid, alanine, valine and leucine were higher in wild one compared with those of cultured one, while glycine and tyrosine contents were higher in cultured fish.

한국산 양식어의 식품성분을 개선하기 위한 학술적 기초자료를 얻기 위하여 뱀장어, 가물치, 잉어를 천연산과 양식산으로 구분하고, 식품성분에 관하여 분석비교한 연구결과는 아래와 같다. 1. 담수어의 일반 성분중 공통적 특징은 천연산은 조단백질 함량이 많고 양식산은 조지질 함량이 많았다. 2. 천연산 뱀장어, 가물치, 잉어육 중의 무기질중 나트륨, 칼리움, 칼슘, 마그네슘 등은 분석한 9종의 무기질 총량의 $99.75{\sim}99.90%$를 차지하였으며, 양식산에서도 이들 4종의 무기질이 $99.52{\sim}99.92%$의 많은 양을 나타내었다. 또한 사료도 이들 4종의 무기질이 $99.68{\sim}99.92%$로 많았다. 3. 지질획분은 중성지질이 뱀장어, 가물치, 잉어 모두 $55.7{\sim}95.8%$로서 대부분을 차지하고 있으나 가물치는 인지질이 $24.5{\sim}41.5%$로서 뱀장어, 잉어에 비하여 많았다. 4. 천연산 및 양식산 뱀장어, 가물치, 잉어의 중성지질은 triglyceride가 $85.0{\sim}95.2%$로서 대부분을 차지하였고, 그외에 diglyceride, monoglyceride, free sterol 및 sterol ester, hydrocarbon 등이 소량 검출되었다. 5. 뱀장어와 잉어의 지질의 조성은 phosphatidyl choline이 $71.3{\sim}83.9%$로 대부분을 차지하였고 phosphatidyl ethanolamine of $12.1{\sim}23.5%$, phosphatidyl serine이 $2.1{\sim}9.8%$로 소량 확인되었다. 또한 가물치의 인지질조성은 phosphatidyl choline이 $50.7{\sim}64.5%$로서 그 함량이 뱀장어와 잉어에 비하여 다소 낮았다. phosphatidyl choline은 천연산이 양식산에 비해 그 함량이 많았으며 phosphatidyl ethanolamine 및 phosphatidyl serine은 양식산이 많았다. 6. 총지질의 지방산 조성은 뱀장어, 가물치, 잉어 모두 천연산은 $C_{16:0},\;C_{20:5}$가 많았고, 양식산에는 $C_{18:1},\;C_{18:2}\;,C_{22:6}$이 많았다. 중성지질의 지방산 조성은 총지질과 유사하였으며, 인지질은 양식산이 $C_{18:1}$$C_{18:2}$가 많았고, 또한 당지질은 천연산이 $C_{20:5}$$C_{22:6}$이, 양식산은 $C_{18:2}$가 많았다. 7. 양식어와 이들 사료중 총지질의 지방산 조성을 보면 monoene산은 사료보다 양식어쪽의 함량이 높았고, 포화산과 polyene산은 사료보다 양식어쪽이 낮은 경향이었다. 8. 천연 및 양식산 뱀장어의 아미노산 총량은 각각 $16.65\%$$15.99\%$로서 양자간에 거의 차이가 없었으며, 함량이 많은 것은 glutamic acid, leucine, aspartic acid, lysine 순이었다. 가물치는 천연산이 $18.06\%$이며, 양식산은 $18.52\%$이며 천연산은 glutamic acid, alanine, glycine 및 leucine은 많았으며 양식산은 aspartic acid 및 proline이 많았다. 또한 잉어는 천연산이 $16.94\%$, 양식산은 $20.95\%$로서 양식산은 glutamic acid, aspartic acid, glycine, proline 및 alamine이 천연산에 비해 그 함량이 다소 많았으나 이외의 아미노산 함량은 큰 차이가 없었다. 9. 양식산 뱀장어의 유리아미노산은 aspartic acid가 총 유리아미노산의 약 $1.0\%$였으나 천연산은 $2.9\%$를 차지하였다. 반면 histidine, arginine 및 tyrosine등은 양식산이 천연산보다 약 2배 가량 많았다. 그러나 양식산지에 따른 유리 아미노산 조성비는 큰 차이가 없었다. 가물치의 경우 arginine, aspartic acid, glutamic acid, methionine, phenylalanine 함량은 천연산이 양식산보다 그 함량이 많았으나 lysine, histidine, glycine 및 alanine은 그 반대였다. 천연산 잉어의 유리아미노산 중 histidne, glycine 및 lysine 함량이 총유리아미노산의 $76.9\%$를 차지하였다. lysine, histidine, aspartic acid, alanine, valine 및 leucine은 양식산에 비해 천연산의 함량이 많았으나 glycine과 tyrosine은 그 반대였다. 10. 양식 뱀장어 육중의 유리아미노산의 필수아미노산패턴과 사료중의 필수아미노산패턴과는 거의 같은 경향이었다.

Keywords