한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제39권11호
  • /
  • Pages.1710-1714
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  • 2010
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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CLA(Conjugated Linoleic Acid)가 함유된 사료를 섭취한 고등어 (Scomber japonicus)의 가열조리에 의한 지방산조성의 변화

Effects of Cooking on the Fatty Acid Compositions of Mackerel (Scomber japonicus) Fed with CLA Fortified Diet

  • Park, Eun-Jung (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jong-Tae (Gyeongnam Special Feed Company) ;
  • Choi, Yeung-Joon (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Choi, Byeong-Dae (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 투고 : 2010.07.30
  • 심사 : 2010.10.04
  • 발행 : 2010.11.30
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초록

CLA가 함유된 사료를 섭취하고 성장한 고등어에 함유된 EPA, DHA 등의 고도불포화지방산을 포함한 여러 종류의 지방산이 여러 가지 방법으로 요리하였을 때의 어떠한 변화를 나타내는가를 조사함으로써 소비자에게 양식 고등어의 적절한 조리방법을 제공하고자 하였다. 조리 후 포화산 및 모노엔산은 생육의 Control 27.5%, CA25 28.8%와 차이가 없었다. 폴리엔산 역시 RO-8GM, RO-8CM이 31.2%, 30.7%, BO-8GM, BO-8CM은 27.1%, 31.5%, CA-8GM, CA-8CM은 25.4%, 28.4%를 나타내어 생육의 Control 29.4%, CA25의 31.9%와 비교하였을 때 된장조림 및 통조림의 경우 CLA 무첨가구에서 함량이 감소하였지만, CLA 첨가구에서는 통조림구에서만 감소하는 경향을 보였다. 조리된 고등어 중 n-6/n-3의 비는 구이의 경우 Control 및 CA25구 각각에서 0.29, 0.24, 된장조림의 경우 각각 0.28, 0.27 그리고 통조림의 경우 각각 0.28, 0.31로 나타났다.

The effects of frying, steaming with soybean paste, and canning on the fatty acid compositions of farmed mackerel fed with CLA were evaluated. Saturates and monoenes acid content of the cooked mackerel control and CA25 groups at 27.5% and 44.6% and at 28.8% and 41.0%, respectively, were not significantly different from the raw samples at 27.1% and 35.6%, respectively. The polyenes acid content of control and CLA-fed groups were 31.2% in RO-8GM and 30.7% in RO-8CM after roasting, 27.1% in BO-8GM and 31.5% in BO-8CM for boiling, and 25.4% in CA-8GM and 28.4% in CA-8CM after canning which were not significantly different from the raw samples with 29.45% and 31.9%, respectively. Ratio of the n-6/n-3 in roasted group were 0.29 and 0.24, in steaming with soybean paste were 0.28 and 0.27, and in canned mackerel were 0.28 and 0.31 for the control and CA25 groups, respectively.

키워드

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피인용 문헌

  1. Changes of Nutritional Components in Spanish Mackerel Scomberomorus niphonius by Various Cooking Methods vol.45, pp.4, 2012, https://doi.org/10.5657/KFAS.2012.0317
  2. Changes in Proximate Composition and Lipid Components in Chub Mackerel Scomber japonicus and Japanese Jack Mackerel Trachurus japonicus with Various Cooking Methods vol.46, pp.6, 2013, https://doi.org/10.5657/KFAS.2013.0708
  3. Comparison of Physicochemical Characteristics of the Meat in Four Lines of Korean Native Chickens vol.42, pp.4, 2015, https://doi.org/10.5536/KJPS.2015.42.4.335