Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 31 Issue 3
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- Pages.386-392
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- 1998
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Properties and Utilization of Undigested Peptides in Anchovy Sauces 1. Use of Undigested Peptides as a Quality Parameter of Anchovy Sauces
멸치 액젓 중에 존재하는 미분해 펩티드의 특성과 이용 1. 미분해 펩티드를 이용한 멸치 액젓의 품질 지표 설정
- CHOI Young Joon (Department of Marine Food Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
- KIM Se-Hwan (Department of Food Science and Technology, Pukyong National University) ;
- IM Yeong-Sun (Department of Food Science and Technology, Pukyong National University) ;
- Kim In-Soo (Department of Food Science Institute of Marine Industry, Gyeongsang National University) ;
- KIM Dong-Su (Korea Food Research Institute) ;
- CHO Young-Je (Department of Food Science and Technology, Pukyong National University)
- 최영준 (경상대학교 수산가공학과 (해양산업연구소)) ;
- 김세환 (부경대학교 식품공학과) ;
- 임영선 (부경대학교 식품공학과) ;
- 김인수 (경상대학교 식품과학과 (해양산업연구소)) ;
- 김동수 (한국식품개발연구원) ;
- 조영제 (부경대학교 식품공학과)
- Published : 1998.05.01
Abstract
An objective index for quality estimation of anchovy sauce, our traditional seafood, has been required because inadequate standard causes dispute about quality estimation. Qualities of anchovy sauce made by traditional method and commercial anchor sauce products were compared by investigating their proximate compositions, total nitrogen contents, amino acid contents, development and level of a specific peptide on SDS-polyacrylamde gel electrophoresis (SDS-PAGE) and isoelectric point (pI) of the specific peptide. Also, pIs of IEF were attemped to identify fish species of salt-fermented sauces. The 55,600 and 46,900 dalton of peptide band were identified in all experimental samples. Especially, the area of 55,600 dalton was closely correlated with total nitrogen contents. Also, specific pIs in accordance with fish species were identified. The results suggest that correlation between area of 55,600 dalton and total nitrogen contents are used of index for quality estimation, and specific pIs are used of fish species identification.
액젓의 객관적인 품질평가 기준을 설정하기 위하여, 전통적인 방법에 따라 발효 숙성시킨 멸치 액젓과 시판 멸치 액젓의 일반성분, 총질소량, 아미노산 함량, SDS-PAG전기영동을 통한 특정 펩티드의 면적을 측정하였고, 아울러 액젓 원료어의 판정을 위해 등전점 전기영동을 시도하였다. 멸치 액젓의 수분 함량은 대조구가 가장 낮은