Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Overall Composition, and Levels of Fatty Acids, Amino Acids, and Nucleotide-type Compounds in Wild Abalone Haliotis gigantea and Cultured Abalone Haliotis discus hannai

자연산 말전복(Haliotis gigantea)과 양식산 참전복(Haliotis discus hannai)의 일반성분, 지방산, 아미노산 및 핵산관련물질 조성 비교

  • Jang, Mi-Soon (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Jang, Joo-Ri (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Park, Hee-Yeon (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Yoon, Ho-Dong (Food and Safety Research Center, National Fisheries Research & Development Institute)
  • 장미순 (국립수산과학원 식품안전과) ;
  • 장주리 (국립수산과학원 식품안전과) ;
  • 박희연 (국립수산과학원 식품안전과) ;
  • 윤호동 (국립수산과학원 식품안전과)
  • Received : 2010.02.25
  • Accepted : 2010.07.02
  • Published : 2010.08.30
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Abstract

Overall composition, and fatty acid, amino acid, and nucleotide-type compound levels in wild (Haliotis gigantea) and cultured abalone (Haliotis discus hannai), were investigated. Wild abalone had a higher moisture content than did cultured abalone, but the converse was true for crude protein content. In overall composition, crude lipid level was higher in the viscera than in the meat, with the greatest level, $2.02{\pm}0.15%$ (w/w), observed in the viscera of wild abalone. The major fatty acids were palmitic acid (16:0), oleic acid (18:1n-9), eicosatrienoic acid (20:3n-3, ETA), eicosapentaenoic acid (20:5n-3, EPA), and docosahexaenoic acid (22:6n-3, DHA). The omega-3 fatty acid content (EPA and DHA) was higher in wild than in cultured abalone. A total of 17 amino acids were detected in all abalone samples, most of which had high levels of aspartic acid, glutamic acid, glycine, and arginine, and low amounts of cysteine, methionine, and histidine. Glutamic acid was the most abundant of all amino acids. The content of free amino acids was related to taste score. The major free amino acids were taurine, alanine, and arginine, of which taurine was the most abundant, and was present at higher levels in wild compared to cultured abalone. The total contents of nucleotide-related compounds in wild and cultured abalone were 12.93 mg/100g and 30.75 mg/100g, respectively.

본 연구에서는 자연산 말전복과 양식산 참전복의 일반성분을 비롯한 지방산, 아미노산 및 핵산관련물질을 비교 분석하여 전복에 대한 기초자료로 활용하고자 하였다. 자연산 말전복과 양식산 참전복을 육과 내장으로 분리하여 실험한 결과, 육의 경우 자연산 말전복이 양식산 참전복에 비해 수분함량이 높게 나타났으며, 내장도 동일한 결과를 나타냈다. 조단백질 함량은 자연산 말전복에 비해 양식산 참전복에서 더 높게 나타났고, 조지질 함량은 자연산말전복과 양식산 참전복에 공통적으로 육보다는 내장에 더 많이 함유되어 있는 것으로 나타났다. 특히, 자연산 말전복의 내장에 조지질 함량이 $2.02{\pm}0.15%$로 가장 높은 값을 나타내었다. 자연산 말전복 및 양식산 참전복의 육과 내장의 포화지방산(SFA)으로는 palmitic acid (16:0), 단일불포화지방산(MUFA) 으로는 oleic acid (18:1n-9), 다가불포화지방산(PUFA)으로는 eicosatrienoic acid (20:3n-3, ETA), eicosapentaenoic acid (20:5n-3, EPA) 및 docosahexaenoic acid(22:6n-3, DHA)가 많이 함유되어 있었다. 대표적인 오메가-3 지방산인 EPA와 DHA의 함량은 자연산 말전복의 육에 양식산 참전복의 육보다 더 높은 함량을 나타내었다. 자연산 말전복과 양식산 참전복에서 총 17개의 구성아미노산이 분석되었고, 주요 구성아미노산으로 aspartic acid, glutamic acid, glycine 및 arginine 등이 확인되었고, cystine, methionine, histidine 등의 함량은 낮았다. 또한, 자연산 말전복과 양식산 참전복의 주요 유리아미노산은 taurine, alanine, arginine, glycine 등으로 확인되었으며, 자연산 말전복의 육과 내장에 더 많은 taurine이 함유되어 있는 것으로 나타났다. 한편, 자연산 밀전복과 양식산 참전복의 핵산관련물질의 총 함량은 각각 12.93 mg/100g 및 30.75 mg/100g으로 2배 이상의 함량차이를 나타내었다. 본 연구결과 자연산 말전복과 양식산 참전복 간에는 약간의 성분의 차이를 나타내었는데, 이는 전복의 먹이 섭취에 따라 조금의 차이가 있을 것으로 사료되었다.

Keywords

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